Diwali, the festival of lights, is incomplete without a spread of mithai (traditional sweets). This year, we are adding a twist to my late mother’s beloved burfi by creating a toasted milk version. Inspired by the toasted milk trend, this burfi blends the creamy richness of the original with caramel undertones from toasted milk, resulting in a swoon-worthy bite.
New to toasted milk? It is as simple as it sounds—milk powder is toasted on a pan or in the oven, giving it a rich, caramelized flavour. Imagine the deep, toasty notes of dulce de leche or caramelised white chocolate! No wonder toasted milk has become the latest darling of the culinary world. And what better recipe to incorporate toasted milk in than a toasted milk burfi?
My mother’s tried-and-tested burfi featured at many festivities and was never amiss for Diwali. It has a delicate, slightly crumbly texture, bursting with the fragrant flavour of cardamom. While there are multiple varieties of burfi, her recipe uses milk powder and cream in a sugar syrup. Traditionally, she layered the burfi, with a white base and a green top, achieved by adding food coloring to half the mixture. In our version, toasting the milk powder lends a brown hue to the burfi.
This Diwali, why not try your hand at this easy toasted milk burfi? Each bite offers a beautiful blend of tradition and modern flair. Happy Diwali and happy indulging!
QUESTIONS YOU MAY HAVE ABOUT TOASTED MILK BURFI
Can I toast the milk in advance?
Definitely! This helps to make the process simpler on the day- as long as you keep the toasted milk in a dry and airtight container, it will keep for weeks.
Does this recipe work without toasting the milk?
Yes, all quantities and amounts will remain the same.
Toasted milk burfi
Ingredients
- 250 g milk powder
- 85 g Nestle dessert cream (canned Nestle cream)
- 70 g roasted almonds
- 40 g medium dessicated coconut (approximately ½ cup)
or ¼ cup fine dessicated coconut
- ½ tsp ground cardamom
- 110 g brown sugar (or white, see notes below)
- 100 ml water
Garnish
- small handful pistachios
- few dried rose petals
Instructions
Toasting the milk powder
- In a dry, non-stick pan, add the milk powder and toast on medium heat, stirring constantly. Toast until the milk powder turns golden and releases a nutty aroma. Be careful not to burn it. Once toasted, set it aside to cool.
Preparing the nuts and coconut
- Coarsely chop the almonds and pistachios (if using) and reserve separately.
- Lightly toast the coconut (optional).
Preparing the milk powder mixture
- In a bowl, combine the toasted milk powder, cardamom and Nestle cream. Rub the cream into the toasted milk powder with your fingers until the mixture has a breadcrumb texture (Alternatively process the mixture in a food processor). Set aside.
Prepare the dish for the burfi mixture
- Grease a square or rectangular dish with ghee/butter or cooking spray. Pour the burfi mixture into the dish and spread it out evenly with a spatula.
Prepare the sugar syrup
- In a saucepan, add the sugar and water. Heat on medium flame, stirring occasionally, until the sugar dissolves completely. Let the syrup simmer for 5–6 minutes until it thickens slightly and thinly coats the back of a spoon.
Cook the burfi mixture
- Lower the heat and gradually add the toasted milk powder and cream mixture into the syrup, stirring continuously to avoid lumps.Add the nuts and coconut, mixing well. Continue cooking the mixture on low heat for a few minutes, until it leaves the sides of the pan and starts clumping together.
Set the burfi
- Working quickly, garnish with chopped pistachios and dried rose petals if desired.
- Since this burfi gets crumblier as it cools, cut the burfi into squares or diamonds whilst still hot. Wipe your knife on a wet towel between each cut for a better slice.
Cool
- Let the burfi cool at room temperature for a few hours to overnight or refrigerate to set faster before serving.