Milk Burfi (Diwali special – 3)

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The name itself is an introduction. People prepare it in different ways using either Chickpeas atta, wheat atta maida or Sujee as the base for the same. I have used Bombay sujee as base for the same. This recipe is an old one which I borrowed from my mother-in-law and is the favorite of all of us in the family. It really tastes like the Dood peda. One can even make use of the available dry fruits other than kishmish and Dates.

What you need to have:

1. Bombay sujee – 1 cup

2. Sugar – 4 cups

3. Pure ghee – Little more than 1/2 cup (depending upon the thickness of sujee)

4. Milk (Thick) – 3 cups (I have used good life (branded) milk)

5. Saffron strands – A few

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Ingredients of Milk Burfi

What you do with what you have:

1. Sieve Sujee in the siever, powder sugar in the mixer, soak cashews in a little milk for about an hour so that it turns soft. Just run in the mixer to mix with milk.

2. Place a wide bottomed skillet on medium flame and add ghee to it.

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Ghee being place in a skillet to melt

3. When ghee melts add Bombay sujee from step 1 to it and fry on a medium flame till you get a pleasant aroma.

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Sujee being fried in pure ghee

4. Boil milk on another flame and add it to the fried sujee to cook it. When cooked fully it will be solidified.(Add the cashews crushed with milk as well at this time. Quantity of milk should be the same . One should soak cashews in that milk itself and not extra in quantity.)

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Fried sujee being cooked in milk

5. Add powdered sugar from step 1 to the cooked sujee.

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Powdered sugar added to cooked sujee-milk mix

6. Keep stiring continuously on high flame without break and when it is about to be done add saffron strands to it. Lower the flame and keep stiring till the mixture leaves the sides of the skillet. Switch of the flame amnd keep stiring till it solidifies. (The flame depends upon your burner. Always adjust the flame. I have used (good life) milk for this dish. If thin milk is used then it could be a flop and chances of turning out very hard .)

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Miilk burfi mix being solidified

7. Pour the burfi mix on a wooden plank and cut it immediately.

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Burfi mix being spread & cut into pieces

Decorate it required dry fruits and serve. Store it in airtight containers and will remain afresh for more than 20 days if fresh ghee is used.

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Ready to serve Milk Burfi

Number of Burfis: around 150-175 pieces of above size

How long it takes: – 45 minutes

Note: 1. Always use Thick milk (fat milk) for this dish.

2. Always adjust the flame according to the size of the burner.

3. When the burfi is about to be done, one can switch of the flame and keep stirring till done. (This may take 6-8 minutes.)

4. As soon as it is solidified , spread it on a wooden plank and mark it immediately.

18 thoughts on “Milk Burfi (Diwali special – 3)

    Shilpa Rao said:
    October 18, 2009 at 3:21 am

    Wow Pachi.. Happy diwali to all of you and Kudos to your posts… Even the burfi pieces or the tukdi are so perfectly cut!!!!

    Shilpa Rao

      prathibalrao responded:
      October 18, 2009 at 7:18 am

      Hi Shilpa Rao,

      Thanx a lot and i also wish you and all your loved ones a very happy diwali .

    Maya said:
    October 21, 2009 at 12:20 am


    How much cashews are we supposed to soak in milk?

      prathibalrao responded:
      October 22, 2009 at 12:12 pm

      Hi Maya,

      I just soaked around 10-15 cashews in milkand run it to a fine consistency so that enhances the flavour of burfi.

    sree said:
    October 27, 2009 at 3:52 am

    oh my godddddddddddd…dey r juzz awesome…..
    juzz luvd it ji…..

      prathibalrao responded:
      October 27, 2009 at 7:52 am

      Hi Sree,

      Thanx a lot for ur comments.

    Maya said:
    October 27, 2009 at 8:37 pm

    Thanks, I will try it. It looks awesome!

      prathibalrao responded:
      October 28, 2009 at 7:06 am

      Hi Maya,

      Thanx a lot for ur instant response. Bye for now.


    Anjali said:
    October 31, 2009 at 2:51 pm

    Well,am writing my opinion on this to make the blog more interactive. I tried making this milk burfi yesterday,it was a total flop show. It tasted like soji mysorepak instead.I got a brown colour appearance rather than the cream colored burfi as you have shown.Also it turned very hard.And then you haven’t mentioned as to when you add the cashew ground with milk in your procedure.Can you please tell me where could I have gone wrong?

      prathibalrao responded:
      October 31, 2009 at 9:40 pm

      Hi Anjali,

      Actually this recipe may seem to be easy. It wa a flop show in my case so many times. Now-a-days by practice it turns out okay.If it is prepared with all patience it would be really great. No one can make out that it is prepared out of sujee. It tastes jsimilar to Doodh peda. Please use Good life milk for this dish. Donot use cow’s milk at all. There are chances that it would have been over done. So the brown colour and the hardness in texture of the burfi. There is a chance that you put it on high flame as well. Not stiring also could be a reason for it turn out brown. Always try with the smallest cup possible. Rest fine. My regards to ur parents. Bye for now. I have put up some tips for preparing the same just now.

      Your loving Uncle & Aunty

        Anjali said:
        November 2, 2009 at 11:17 am

        Thanks for your reply.I didn’t know that about good life,I had used cow’s milk,Maybe I went wrong there. Also I should have used small cup,I had to hear so much from my mom for wasting half kilo of sugar.Will try again as per your suggestion and let you know then.

    pavithra said:
    April 9, 2011 at 7:55 pm

    Hi prathibha,
    I was totally depressed to see that i couldnt make burfi. instead it was just like semolina halwa like satyanaraya prasad. i followed all the steps. I have used full fat milk. But i just didnt get. i was very excited to try it. But i failed.

      prathibalrao responded:
      April 10, 2011 at 8:05 am

      Hi Pavithra,

      The recipe though seems to be simple but was a flop show to me many a times. Now-a-days by experience it seems to be easy to me. Please try out with a very small cup and when you gain confidence you may try in huge quantities.

    pardeep said:
    September 27, 2011 at 8:59 pm

    I tried the above turned out okay..Can you plz tell whether the burfi would be soft or hard?
    My burfi is not so soft not hard either..have I made right burfi…please clarify.

      prathibalrao responded:
      September 28, 2011 at 8:13 pm

      Hi Pradeep,

      This burfi will be medium hard if the burfi mix on being done rolls like chapati dough and the colour is of -white. If the colour of the mix is little brownish , then it will turn hard. Actually some people like it to be soft. The pictorial shows medium hard like. Actually if you use thick milk it will be medium hard and can bite it easily. This is the correct consistency. Hope i am clear!!!!!!!!!!

    Haru said:
    October 26, 2011 at 6:59 am

    Hi Ma,

    I made this for Diwali, given the pretext that it is Bappamma’s recipe.
    From what I see among the previous comments and replies, it seems like I’ve joined the list of flop-first-attempt. It tastes fine, but the consistency is only a bit thicker than sheera / kesari.
    I believe I compromised it by using 2% milk instead of whole milk available here – mostly because of calorie consciousness. Hope to try it another time following your instructions strictly !

    Happy Diwali to everyone at home.

      prathibalrao responded:
      October 27, 2011 at 7:50 am

      Hi Harini,

      One can even use condensed milk for the dish and reduce the quantity of sugar too and resultant Burfi will be done faster and taste yummmy as well!!!!!

    Papaya Burfi « The Indian Food Court said:
    January 26, 2018 at 9:02 pm

    […] to share this recipe with you and add it to the list of burfis already uploaded on this blog (milk burfi, coconut burfi, peanut chikki/burfi, tomato burfi, besan burfi, maida-sujee burfi, seven cup burfi, […]

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