DESCRIPTION:

Bring the sweetness of Diwali home with this quick and easy Milk Powder Burfi recipe. Smooth, creamy, and delicately flavoured with cardamom, this festive fudge is perfect for sharing or gifting to loved ones. It’s a simple yet indulgent treat that captures the spirit of the season. Find everything you need to make it at your nearest Shoprite and spread a little festive joy.

METHOD:

1. Start the Base
   In a heavy-bottomed nonstick-pan, melt 1 tablespoon of ghee and warm the milk over low heat. Gradually add the milk powder, stirring continuously to avoid lumps.

2. Cook to a Mass
   Increase the flame to medium and keep stirring as the mixture thickens (about 10 minutes). Reduce heat to low, add the remaining ghee, and continue stirring until it forms a cohesive mass and begins to pull away from the pan (about 5 more minutes).

3. Cool & Add Flavour
   Remove from heat. Let the mixture cool until just warm. Mix in the powdered sugar and cardamom.

4. Shape & Slice
   Grease a sheet of parchment paper with a bit of ghee. Transfer the mixture onto it, cover with another sheet, and roll out evenly with a rolling pin. Sprinkle nuts over it if using, cover again, and press lightly. Let it set at room temperature for 1–2 hours. Remove the top parchment and slice into squares or diamonds.

5. Store
   Store in an airtight container. At room temperature it lasts 3–4 days; in the refrigerator up to 2 weeks.

Notes/Tips 

• Stir continuously while cooking — even brief pauses may cause scorching.
• Don’t mix sugar while the mixture is too hot — wait until slightly cooled so the sugar blends without sticking.
• Adjust the amount of powdered sugar to your taste.
• The burfi may look slightly sticky initially but firms up as it cools.
• Rolling between parchment helps prevent sticking and gives a clean finish.