Paneer Burfi
Paneer Burfi is great to serve with tea or coffee, or as a dessert with any meal.Makes about 25 pieces.
Ingredients
- Paneer with ½ gallon or 8 cups of milk
- 2 slices white bread
- ¾ cup sugar
- 6 green cardamom coarsely grounded
- ¼ cup sliced almonds
- ½ tsp butter to grease the baking pan
Instructions
- Check the recipe for paneer and make the paneer with whole milk or 4% milk.
- Pre heat the oven on 275 degrees.
- Grease the 8″ by 8″ baking pan keep aside.
- Remove the crust from all side of bread.
- In food processor put the bread and make breadcrumb add paneer and sugar mix it well now add cardamom and half the sliced almonds and mix just for few seconds.
- Mixture should be moist, if it appears to be dry add 2-3 spoons of milk.
- Put the mix in baking dish spread evenly and spread rest of the almonds evenly. Cover with the foil.
- Burfee should take about 30 minutes but check after about 20 minutes like you will check the cake putting the knife. Knife should come out clean. After burfee is ready leave it cover for about fifteen minutes so burfee remain moist with the steam.
- After paneer burfee comes to the room temperature cut them into your desired size and shapes.
Notes
Variations
- Add 2 tablespoons of coconut powder in the mixture while mix is still in food processor.
- You can flavor the burfee with saffron adding about 6 strand of saffron in the mixture.
- Saffron will give nice color and add to the taste.
Tried this recipe?Let us know how it was!
Indulge in the Richness of Paneer Burfi
Paneer Burfi is a rich and creamy Indian fudge made with paneer (Indian cottage cheese), milk, and sugar. This paneer burfi recipe is perfect for festive occasions and celebrations, offering a delectable sweet treat that melts in your mouth. The delicate flavor and smooth texture make this dessert a favorite among those who enjoy traditional Indian desserts.
The Essence of Paneer Burfi
The essence of paneer burfi lies in its creamy texture and subtle sweetness. Paneer, a fresh cheese made from curdled milk, is combined with milk and sugar to create a smooth and rich fudge. The addition of cardamom and garnishing with nuts like pistachios or almonds enhances the flavor, making this Indian paneer fudge an irresistible delight.
Origin and Popularity
Paneer burfi, also known as paneer barfi, is a popular sweet in Indian cuisine, especially during festivals and special occasions. Its rich taste and smooth texture make it a preferred choice for celebrations. This paneer dessert is often made during Diwali, Holi, and other festive times, and is loved by people of all ages.
Why You’ll Love This Recipe
- Rich and Creamy: The combination of paneer and milk creates a luscious and creamy texture.
- Easy to Make: Simple ingredients and straightforward steps make this recipe accessible to everyone.
- Perfect for Celebrations: Ideal for festive occasions, family gatherings, or as a delightful treat.
- Traditional Flavor: Authentic Indian flavors that bring a touch of tradition to your celebrations.
Variations of Indian Sweets
Exploring Manjula’s Kitchen reveals a treasure trove of other delicious Indian sweet recipes that you might enjoy. Here are some related desserts that you might find interesting:
- Gulab Jamun: Deep-fried milk-solid-based balls soaked in a fragrant sugar syrup.
- Rasgulla: Soft and spongy cheese balls soaked in sugar syrup.
- Barfi: A dense milk-based sweet that can be flavored with various ingredients.
- Seviyan Kheer: A sweet and creamy dessert made with vermicelli noodles, milk, and sugar.
- Balushahi: A flaky and sweet deep-fried pastry soaked in sugar syrup.
Serving Suggestions
Paneer burfi can be enjoyed in various ways:
- As a Festive Sweet: Serve during festivals like Diwali, Holi, and Raksha Bandhan.
- For Celebrations: Perfect for family gatherings and special occasions.
- With Tea or Coffee: Enjoy as a sweet treat with your afternoon tea or coffee.
- As a Dessert: Serve as a delightful dessert after meals.
Tips and Tricks
To perfect your paneer burfi recipe, consider these helpful tips:
- Use Fresh Paneer: Fresh paneer enhances the flavor and texture of the burfi.
- Cook on Low Heat: Cook the mixture on low heat to avoid burning and achieve a smooth texture.
- Flavor Variations: Add saffron, rose water, or cocoa powder for different flavor profiles.
- Garnish Generously: Top with chopped nuts or edible silver foil for an elegant presentation.
FAQs
Can I Use Store-Bought Paneer?
Yes, store-bought paneer can be used, but fresh homemade paneer often provides a better texture.
How Long Does Paneer Burfi Last?
Store paneer burfi in an airtight container in the refrigerator for up to a week.
Is Paneer Burfi Gluten-Free?
Yes, this recipe is naturally gluten-free as it is made with paneer, milk, and sugar.
Can I Add Other Flavors?
Yes, you can add flavors like saffron, rose water, or vanilla to customize the burfi.
What If My Burfi Is Too Soft?
If the burfi is too soft, cook the mixture a bit longer to evaporate more moisture and firm up the texture.
Sadhna
July 24, 2016 at 9:39 pmYou explain recipies properly
Manjula Jain
July 25, 2016 at 11:42 pmSadhna, Thank you
srividyashivakumar
November 6, 2012 at 1:30 amhello Aunty,
I want to try doing paneer burfis. I have microwave & I do not have an oven. Please suggest the method to cook the same using a microwave. Your reply is surely going to help me greatly.
Awaiting for your reply.
Bhanuja
October 7, 2012 at 11:55 pmHi aunty, can u plz tell me if I can make this in the microwave? If yes then for how long will it take to cook? Thank u in advance.
monika
February 8, 2012 at 1:37 amManjula aunty …recepes you make are very fery good…and you explain a very simple manner…waiting for more desserts
Jaya Lakshmi
February 7, 2012 at 2:41 pmCan you let me know whether this recipe can be made with Philadelphia Cream Cheese (Bcoz Paneer is also a kind of Cheese).
Manjula Jain
February 7, 2012 at 9:02 pmJaya Lakshmi
Sorry, it will not work.
Jaya Lakshmi
February 8, 2012 at 5:00 pmA lots of thanks to you for replying me before I experiment and spoil it
mandeep
August 25, 2011 at 8:09 amI love ur all recipes.. u r the best. Ur recipes makes it very easy. I feel like my mom or anty is teaching. I made few recipes of you. so far only one didn,t go well.. tht was Nan-Katai, well goes untill i put them to bake. lol.
well, now if i make something new my husband ask me is this ur anty,s recipe.
Carol
July 11, 2011 at 3:49 pmI made this today – FANTASTIC and DELICIOUS! I am curious you don’t mention if it should be refrigerated since this is cheese? I did put mine in the refrigerator. What do you do? Love your videos Manjula – your recipes are always easy – I have made a few now.
Carol
July 11, 2011 at 3:55 pmOh and I forgot to mention I used “pine nuts” because I didn’t have the almonds – very tasty – but then I married into an Italian family! 😉 😛 I also wondered if you pulled out the papery parts from the cardamom pods? I didn’t see you do it on the video but I did do it before adding to the mixture in the food processor. Interestingly I had to bake mine for 45 minutes! I think it is hard to get my oven to 275F. Still came out wonderful and I think I will enjoy the whole pan myself since hubby is away this week! Should I freeze some for him? Will it freeze well?
Simran
April 3, 2011 at 11:59 amHi Manjula aunti can you please tell me how much paneer it be if measured in cups thank you
Vani
December 15, 2010 at 4:23 pmHi Manjula,
I tried this recipe for get together, it was liked by all. It came out wonderful and tasty. The big plus point is …its very very easy to make!!
Thanks for sharing.
Meenu
July 30, 2010 at 1:45 pmHello!
I learnt about this recipe from a friend. I appreciate this recipe and want to try it as I do not cook Indian sweets, but this one sounds simple enough to try.
I have the same question as Shambhavi. Can I make this without bread? This way I can eat it while fasting as well.
Thank you
Meenu
Shambhavi
June 16, 2010 at 8:08 amHello! Manjula ji,
Your recipes are great and very easy to make. Also they are without onion and garlic which why I am so delighted because we do not eat onion and garlic.
Can we omit the bread in thr recipe of Paneer Burfi? What is the role of the bread in this recipe ?
HCG Side Effects
June 10, 2010 at 10:04 pmVery interesting. I like the way you write. Do you provide an RSS feed?
Diksha
May 24, 2010 at 2:29 amhello aunty….
can v make dis recipe widout oven.
plz reply
Manjula
March 6, 2010 at 7:01 amDear manjula,
This is manjula from srilanka. I saw your cookery recipes in your website.
Can you publish cake varities in your website? Your recipes were useful to us. Please Kindly consider my wish. Thank you. God bless you.
Meenal.
December 26, 2009 at 8:00 pmHello Manjula ji,can i make this burfi with homemade paneer which is made before 3 days n stored in refrigerator..? Or do i need to use fresh paneer for this recipie..Also i wanted to know if i can make Sandesh recipie with such paneer .Pls advice.
Marie
July 23, 2009 at 6:32 pmHello Manjula!
Thank you for your delicious recipes. You make the food seem very easy to cook and now I can prepare Indian food for my Indian friends.
Meghana
July 21, 2009 at 3:19 pmThanks Manjulaji for this great recipe. I tried it and my family and friends loved the burfi. Its an easy recipe and tastes so good.
Meghana
amrita
July 17, 2009 at 1:05 amhi aunty
can we make this sweet if we dont have oven in home plz reply
manisha
April 28, 2009 at 1:39 amnamaste manjula ji what can we use instead of bread
deepa
February 21, 2009 at 8:49 ami have a doubt that can i make paneerburfi with store bought paneer?
please reply.Thankyou.
Manjula Jain
February 21, 2009 at 11:00 pmYou can use store baught paneer use little extra milk.
yojana
January 30, 2009 at 1:25 pmHi manjulaji
This recipe looks really good.. but i do not have a food processor,.. Can I use a normal mixer/blender for this sweet.. Please let me know as i wnat to make this dish…
regards
yojana
Manjula Jain
January 31, 2009 at 12:32 pmmix with hand
rakshuraj
January 28, 2009 at 12:52 amhai manjula ji… how can i made this paneer burfi without useing the microwawe…. pls… reply me munjula ji… iam waiting u r’s reply… plz………
Jaya
January 28, 2009 at 4:01 amThis recipe is not made in the microwave. It is baked in a regular oven.
Nina
January 16, 2009 at 10:30 amHi Manjula,
When you mention oven temperatures, do you mean degrees celsius or fahrenheit?
I think your recipes look wonderful and I love your cooking videos.
Kind regards,
Nina
Jaya
January 16, 2009 at 1:04 pmAll of these recipes refer to temperatures in Fahrenheit only.
jyoti
January 15, 2009 at 6:40 amhello manjulaji
could you please give recipes for veg. eggless cake. i am veg. and do not eat eggs. my son’s birthday is near so please,, i want to give him a good treat.
I just want to know that jayaji, is she also part of your cookery show or relative.
thank you!
jyoti
Jaya
January 15, 2009 at 10:43 amHi Jyoti,
I am just another cook who found this website. I comment here often because I have been cooking for a long time (mostly UP style food) and like to share my experience to help others who have questions. Thanks for asking!
Jaya
(I live in New England and Manjula aunty lives in sunny, warm California)
Aisha
December 25, 2008 at 9:54 pmManjula ji I made this barfi just now and it is perfect thank you so much for making this website and videos I could not cook so well if it wasnt for you. Thank you
Aisha
Jaya
October 22, 2008 at 3:22 amYou can try it and see how it comes out, although I have never tried it that way. Tofu has a different taste and texture than paneer, but it COULD possibly work.
If you try it, please report back here and tell us how it came out!
Jaya 🙂
myogaeba
October 22, 2008 at 1:08 amHi manjula,
can i use tofu in replace of paneer ?
Thanks for your great work .
Bye.
anitha vijay jain
October 2, 2008 at 11:26 amthanks,i made apaneer burfi,its really a good taste,u r excellent
thanks again,
Jaya
September 27, 2008 at 6:11 pmHi Mona,
Hope you are happy in Finland. I visited there once.
Do try to make your own paneer for this dish. Paneer is very easy, you can see aunty’s recipe for it here on her site.
Jaya 🙂
Mona Saxena
September 27, 2008 at 11:15 amNamaste Manjula Auntiji,
I am your fan. Aap mere mummy jaise ho. I make food after seeing your recipes. I am very young girl and moved to Finland after marriage. I have learnt so much from your website.
I can say with pride that agar kisi ki mummy nahin hain pass, to Manjula aunti ki website se dekho.
But Aunti, please say in grams how much Paneer you get after using 4 gallons of milk. Because I will not be making paneer at home but getting it from Indian market. Aapke saab Paneer dishes mein grams mein mention ho, then it will so good.
With love and regards(just like to my mom)
Mona Saxena
Shivangi
September 18, 2008 at 7:57 amThanks Jaya! 🙂
Manulaji , I am trying a lot of your recipies and I think you are doing a fabulous job !!! Please keep up the good work. can you please post some yummy recipies that are specifically made for Diwali ?
Regards
Shivangi
Jaya
September 17, 2008 at 1:56 pmSee Aunty’s reply to the same question on June 12th (scroll down). Yes, you can use ready made paneer. Use 1/2 pound.
Shivangi
September 17, 2008 at 11:29 amManjulaji,
Please advise if I can use the ready made “Paneer slab” that is sold in Indian grocery stores for this… and if it can be used please suggest the quantity of the ready made paneer ( number of the standard slabs) that I will need.
Regards
Shivangi
Neeta
September 3, 2008 at 7:27 pmhello Aunty,
how r u? Thanks for such wonderfull recipes .Can u pls.tell me recipe for churma ladoo.
Jaya
July 31, 2008 at 1:48 pmHi Vinuta, keep milk based sweets out at room temperature only for serving. These are home-made sweets with no chemical preservatives (which is good), therefore keep them in the fridge until ready to serve.
You can take them out about an hour ahead of time if you don’t want them really cold, but just don’t leave them out for too long.
Manjula Jain
July 31, 2008 at 10:06 amHello Vinuta, You can refrigerate the paneer burfee for a week and rasmalai for 4 days. Freeze them for about two months I have noticed after that they start loosing the taste
vinuta
July 31, 2008 at 3:13 amHello aunty,
today i saw ur website…and really liked the recipes and want to try rasmalai and paneer burfi…please do specify the duration i can preserve and eat….and storage also like fridge ya outside room temp…
Maheen Abdalla
June 25, 2008 at 5:46 pmI made paneer firtst time ever and experimented with “Paneer Burfi”, my husband loved it!! I used condensed milk instead 2% milk. It tastes really good. Thanks again to show us your great and easy method of cooking, it is so awesome to have your website:)
Jaya
June 22, 2008 at 12:57 pmDear Manjula Aunty,
I made your Paneer Burfi today and it came out very good.
I flavored it with saffron and sprinkled crushed pistashios all over the top before baking. I will try other flavor combinations next time.
Thank you again. Your website and recipes are truly appreciated. The video demonstration is a huge bonus in getting the details of the recipe correct on the first try.
Manjula Jain
June 16, 2008 at 5:00 pmHelo Jaya,
when you are mixing paneer, sugar, and bread crumb add the saffron same time.
Jaya
June 16, 2008 at 4:18 pmDear Manjulaji,
I love saffron, but before I make this recipe I want to make sure I add the saffron correctly.
Do I just put the 6 strands into the mixture dry or should I crush the saffron first, mix with a tablespoon of warm milk and then add?
Thank you.
riya
June 16, 2008 at 1:45 pmThanks for the receipe.I made it for a party and everybody loved it.thans again for the yummi receipe.
Bhavika
June 13, 2008 at 6:36 amThanks a lot Auntyji.
Manjula Jain
June 12, 2008 at 2:59 pmuse about 1/2 pound ready made Paneer.
Bhavika
June 12, 2008 at 9:31 amHello Anuty,
I wanted to ask can i use the ready made paneer for this?
if yes then how much quantity of paneer needs to be used to make 25 pieces?
Manjula Jain
June 11, 2008 at 4:41 pmHi Bhavika, make bread crumb breaking the bread in small pieces and mixing togather every thing by hand, blender dont work to mix.
Bhavika
June 11, 2008 at 1:38 pmHello Aunty,
I want to make this.Looks yummy and tasty.
But I dont have food processor .Can i use blender to do it?
MySeLf
June 3, 2008 at 9:53 amit was very goood…n tasty!
Manjula Jain
May 29, 2008 at 6:41 pmyou can use the ricotta cheese but it will not be same.
Anu
May 29, 2008 at 5:14 pmManjulaji, Can we do this burfi with ricotta cheese instead ?
Abirami
May 28, 2008 at 7:45 amhello!.I saw your awesome recipe.But i do not have microve or oven or any other electrical appliances in my house.Can you please tell me how to do the same in stove or in cooker?
Thankyou!