Ingredients
Burfi
- 500g khoya (mawa), grated or crumbled
- ¾ cup (150g) sugar
- ½ tsp cardamom powder
- Pinch of saffron, soaked in 1 tbsp warm milk
For the tray
- 1 tbsp ghee, for greasing
Garnish
- 1 tbsp slivered pistachios
Instructions
Cook
- Heat a heavy-bottomed pan over medium-low heat. Add the khoya and stir continuously for 3–4 minutes until it softens, starts to melt, and becomes uniform — grated or crumbled pieces will smooth out quickly.
- Add the sugar. The mixture will become noticeably loose and wet as the sugar draws moisture from the khoya. Keep stirring — this is expected.
- Continue cooking on medium-low, stirring constantly, for 15–20 minutes. The mixture will gradually tighten. You're watching for it to pull away from the sides and base of the pan and collect into a single cohesive mass.
Test and flavor
- To check doneness: pinch a small piece, let it cool for 10 seconds, then press it between your fingers. It should not stick and should hold its shape without crumbling. This is the setting point — pull too early and it won't firm up; push too far and the finished burfi will be grainy and crumbly.
- Stir in the cardamom powder and saffron milk. Cook another 30 seconds, then remove from heat.
Set and cut
- Pour the mixture into a ghee-greased tray lined with parchment. Spread evenly to about 1cm thickness — use the back of a spoon or a lightly greased spatula.
- Scatter the slivered pistachios over the top and press them in lightly so they stick.
- Cool completely at room temperature, at least 1–2 hours, before cutting. Don't rush this — cutting warm burfi produces ragged, crumbling edges.
- Cut into squares or diamonds: for diamonds, make parallel diagonal cuts one way, then parallel cuts the other. A sharp knife, wiped clean between cuts, gives the cleanest edges.
Storage
- Room temperature: Airtight container for 3–4 days.
- Fridge: Up to 2 weeks. Bring to room temperature before serving — cold burfi is firmer and less fragrant.
Variations
- Rose burfi: Replace the saffron milk with ½ tsp rose water, added off the heat. Subtle floral note.
- Chocolate burfi: Stir in 2 tbsp sifted cocoa powder along with the sugar. The result is less traditional but has real depth.
- Two-layer burfi: Divide the finished mixture in two. Color one portion with saffron milk, leave the other plain. Press the plain layer first, let it firm slightly, then press the saffron layer on top. Striking when cut.
Notes
- Khoya quality is everything. Fresh khoya from a good Indian grocery makes better burfi than refrigerated or dried versions — the fat content is higher and the flavor is cleaner.
- Don't raise the heat to speed things up. Khoya scorches on the base before the interior has cooked through, producing bitter, dark patches.
- The mixture will continue to firm up as it cools. If it seems slightly soft at the setting test, it will likely be fine — err on the side of pulling slightly early rather than cooking until it looks rock solid in the pan.
Added Oct 6, 2026 · Updated Oct 6, 2026