DAILYLAC Milk Powder Burfi

Step 1

Add 1 tablespoon of ghee and 1 cup of milk to a non-stick pan.

Step 2

Begin to heat on a low flame and add DAILYLAC Whole Milk. Mix together continuously at medium heat until the milk thickens.

Step 3

Add ghee at lower heat and keep stirring for about 5 minutes until the whole thing becomes a mass.

Step 4

Let it cool and test if it is sticky.

Note: If the mixture is still too sticky, it means it is undercooked. Continue to cook until it is no longer sticky.

Step 5

Once the milk powder mawa is cool, add the cardamom powder/vanilla extract and half of the sugar. Taste test and add more to your liking.

Step 6

Mix well until it is uniform and smooth. Let it rest for about 3 – 4 mins.

Step 7

Place the burfi mixture on greased parchment paper. Cover fold parchment paper and begin to roll evenly with a rolling pin.

Step 8

Sprinkle thinly sliced almonds and pistachios. Cover and again roll lightly.

Step 9

Let the burfi set at room temperature for a minimum of 1 hour. Slice the burfi into squares.

Note: Milk powder burfi can be stored in an airtight jar at room temperature for 3 to 4 days or in the refrigerator for 2 weeks.