Friends, if you often have leftover milk at home and wonder what to do with it, this article is for you. We are going to share a recipe for Doodh ki Burfi (milk fudge) made using leftover milk and powdered sugar—a version that tastes just like the kind made by professional confectioners (halwais). While leftover milk is often simply used to make tea, you can now transform it into delicious burfi. The recipe we are sharing yields a pure and tasty treat. Although many varieties of burfi are available in the market, they often lack true purity. So, if you love burfi and want to enjoy a pure, natural version without khoya (milk solids) or dry fruits, try making it at home. All you need is powdered sugar and the right technique to get it perfect. Let’s look at the ingredients and the step-by-step method for making this pure milk burfi.
Ingredients for Milk Burfi
- Full-cream milk – 2 liters
- Sugar – Powdered, approx. 100 grams
- Cardamom powder
- Almonds – Chopped (optional)
- Ghee
Complete Recipe for Making Burfi
First, take a large heavy-bottomed pan or kadhai. Pour the milk into it and cook over high heat. Once the milk comes to a boil, reduce the heat to medium and let it continue to simmer gently. Remember to stir the milk occasionally while boiling to prevent it from sticking to the bottom of the pan. As the milk boils, a layer of cream (malai) will form on the surface; keep stirring this cream back into the milk to incorporate it. Once the milk has reduced to half its original volume through boiling, add the sugar and cardamom powder, and continue to simmer it over a low flame. Upon adding the sugar, the mixture will thin out slightly, so keep cooking it slowly until it begins to leave the sides of the pan and gathers into a dough-like consistency; once it reaches this stage, remove it from the heat.
Next, take a large plate and lightly grease it with desi ghee (clarified butter) to prevent the mixture from sticking. Spread the prepared mixture evenly across the plate. At this point, you may optionally garnish the top with chopped pistachios and almonds. Allow the barfi to rest at room temperature for three to four hours so that it sets properly.
Once set, use a knife to cut the barfi into the desired shape. Your delicious barfi is now ready to enjoy.
