How to make Khoya Burfi

Khoya Burfi, a delicious Indian sweet made with condensed milk solids. The recipe is one found in the state of Uttar Pradesh.


  • 2 cups khoya (milk solids)
  • 1 cup sugar
  • 1/4 cup ghee (clarified butter)
  • 1/4 cup milk
  • 1/2 teaspoon cardamom powder
  • A handful of blanched chopped nuts (such as almonds, pistachios, or cashews) for garnishing
  • A handful of peeled melon seeds
  • A few drops of essence such as kewda.
  • Pieces of silver and gold foil


  1. Heat a non-stick pan or a heavy-bottomed pan on low heat. Add ghee and let it melt.
  2. Crumble the khoya and add it to the pan. Stir continuously to prevent it from sticking to the bottom and burning.
  3. Cook the khoya on low heat until it starts to melt and becomes smooth. This process may take around 10-15 minutes.
  4. Once the khoya has melted completely, add sugar and mix well. Continue stirring until the sugar dissolves and the mixture thickens.
  5. Add milk and cardamom powder to the mixture and stir well. Cook for another 5-7 minutes until the mixture thickens further and starts to leave the sides of the pan.
  6. Turn off the heat and let the mixture cool down for a few minutes.
  7. Grease a plate or a tray with ghee and transfer the khoya mixture onto it. Spread it evenly and smoothen the top using the back of a spoon.
  8. Sprinkle the chopped nuts on top and press them gently into the khoya mixture.
  9. Allow the burfi to cool completely at room temperature for about 2-3 hours, or you can refrigerate it for quicker cooling.
  10. Once the burfi has cooled and set, cut it into square or diamond-shaped pieces using a sharp knife.
  11. Your Khoya Burfi is ready to be served. Enjoy this delightful sweet treat!

Note: You can store the Khoya Burfi in an airtight container at room temperature for up to a week.

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