How to Prepare White Milk Burfi

Milk burfi is a very straightforward confectionary from the region of Uttar Pradesh. It is made with milk powder where it is known as a mava burfi or barfee, and also as doodh ki mithai. It can also be prepared with khoya which produces a slightly different mouthfeel and texture. I’d recommend it as one to practice with. It’s a confectionary that is similar to milk burfi and also suitable for trying out different seed and flavour mixtures. These dairy burfis are super soft and very flavoursome. Great for parties and for celebrating feast days as well.

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Serves 20 portions; Preparation time: 10-15 minutes; Cooking time: 15 minutes; Cooling time; 1 hour; Total time; maximum of 1 hour and 30 minutes.

Ingredients:

• 600g/2.5 cups of milk powder or khoya
• 180g/¾ cup of caster sugar or powdered jaggery
• 1 cup full fat milk
• ¼ cup ghee or clarified butter
• 3 tablespoons/60g pistachios – blanched and sliced
• 1tsp coarse cardamom powder (optional)
• silver and gold edible foil pieces/edible glitter

Preparation:

1. Mix the milk powder (khoya), sugar and milk in a large bowl. Using a balloon whisk or very clean wooden spoon mix thoroughly until no lumps are left. The mixture should have a smooth and thick liquid consistency.
2. Heat a kadai, skillet or medium sized frying-pan on a low level. Pour in the burfi mixture as soon as the pan has started to heat up. Use a non-stick pan. 
3. Add the ghee.
4. Mix thoroughly to allow the ghee and burfi mixture to thicken with the heat. It should take about 5 minutes for the mixture to start thickening to a paste. make sure the sides of the pan are scraped to avoid any burn on. After 10 minutes the mixture should be like a wall paper paste or soft dough which sound unglamorous but its a good description. Keep working it. Try to avoid burning as any darkening spoils the effect. 
5. Take off the heat.
6. Pour the mixture into a greased square glass dish or a thali. You can use a greaseproofed or butter paper lined glass dish or tray just as effectively. I think the latter is easier to use.
7. Smooth into the tray with a very clean plastic spatula – better than a wooden spoon for getting a smooth surface.
8. Add the chopped pistachios and any spices. Flatten into the surface of the burfi with the spatula.
9. Add the silver and gold edible foil and glitter to the surface.
10. Cool in the refrigerator for about an hour and cover with aluminium foil. remove from the fridge and check to see if it has set.
11. Turn out onto a wooden board or clean kitchen surface.
12. Cut the khoya burfi into large square chunks or diamond pieces. It should have the same consistency as fudge.