Instant Milk Powder Burfi / Milk Powder Burfi in 10 Minutes

Milk powder burfi / instant milk powder burfi / milk powder burfi in 10 minutes / step by step images / recipe video

Instant Milk Powder Burfi 

Milk powder burfi is a very burfi to make with very few ingredients and in just 10 minutes. It would yield the same taste as that of mawa burfi.

Very first time when I made this burfi it didn’t turn out good. The taste was good but was very chewy and sticky. I tried again and still the same result. Then I asked my muma what might be its reason. She suggested that it might be due the high amount of sugar in it. And then when I thoroughly read the ingredients I figured out I was using the milk powder which already had sugar in it.

Then finally I tried with the unsweetened milk powder and I got the result with flying colors. The burfi was so delicious and mouth melting.

So the very important point to remember while making this milk powder burfi is to use unsweetened milk powder.

Anyhow you will get a better idea when you watch its recipe video. The other tips for making this barfi are mentioned in the tips section after the method.

Also visit the other sweets recipes on my blog like instantkalakand (10 minutes), milk peda, atta ladoo, besan ladoo, traditional modak, jaggery halwa,  Marie Biscuit Cake, Chocolate Sauce, Custard Jelly, Mixed Fruit Falooda Ice cream

Ingredients:

2 cups Milk Powder (unsweetened)

¼ cup Ghee (clarified butter)

½ cup Milk

½ cup Sugar powdered

1 tsp Cardamom powder

Method:

Grease a dish with some ghee and line it with butter paper and keep it aside. 


So that we just have to lift up the butter paper and the burfi would come out of the tray.

grease the tray

Heat ¼ cup ghee in a pan. Take the ghee that is at room temperature not in the melted form.

heat ghee

Keep the heat at low. When the ghee melts add in ½ cup of milk followed by 2 cups of unsweetened milk powder.

add milk when ghee melts

add milk powder

Now start mixing and combing all the ingredients and turn the heat to medium.

mix well

Keep on stirring till all the ingredients are well mixed and there are no lumps left.

keep stirring

Next add in ½ cup of powdered sugar. This quantity of sugar goes well for me which is medium sweet. Anyhow you can add in more as per your taste.

add sugar

Mix well and keep stirring on medium heat till the whole sugar gets incorporated in the mixture.

mix well

Keep stirring till the mixture starts to leave the sides of the pan. It would take about 2 to 3 minutes.

leaves the sides of pan

Add 1 tsp cardamom powder and mix well.

add cardamom powder

The mixture should form one mass a kind of a lump. This would be the perfect texture of the burfi.

forms a mass

Now transfer the burfi mixture into the greased tray and level it with a greased spatula. Greasing the spatula is important else the burfi mixture would stick to the spatula.

transfer to a greased tray

level with greased spatula

Garnish it with sliced pistachios and gently press them with a dry spatula so that the pistachios would not come out from the burfi once cooled.

garnish with slices pistachios

press gently with spatula

Let it cool. It sets very quickly in about 5 to 6 minutes.

let it cool

Now cut off the edges if you want perfect square pieces as I did. You can skip this step its optional.

cut off the edges

After cutting off the edges cut the burfi into squares.

cut into sqares

soft and mouth melting

Instant Milk Powder Burfi is ready to serve.

Instant Milk Powder Burfi 

Tips:

Very important use unsweetened milk powder.

The quantity of sugar mentioned would yield medium sweet burfi, you can adjust the sweetness as per your taste.

Use a greased spatula to level the burfi for setting.

Use a dry spatula to gently press the dry fruits on the burfi.

You can use dry fruits of your choice.

Tutti Fruity can also be used to add in some color and make the burfi more attractive.

The heat should be medium throughout.

Keep on stirring constantly.

This festival go food-a-licious with this very easy and instant milk powder burfi and let me your experiences via comments.

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Punjabi Namkeen Mathri Recipe / How to make Punjabi Namkeen Mathri

Punjabi Mathri Recipe / How to make Punjabi Namkeen Mathri /  namkeen mathri recipe / step by step images / recipe video

 Punjabi Mathri Recipe 

Mathri is a very common and popular tea time snack in the north india. It is generally made during diwali as a namkeen snack.

But my muma would make it any time as it is still a standard tea time snack of my family. My muma always teams these namkeen mathris with shakar pare, the recipe of which I would be uploading soon.

The mathris actually are thick but I like them a bit thin and crispy and hence made the same way. But you can keep them thick when rolling the mathris. If you are trying it for the first time, then I would suggest make half the batch thick and the latter thin. Then you would understand the difference and also your liking so you can make them accordingly the next time.

While preparing its dough the most important is the amount of ghee to be added. I have it very clearly in the video and also in the images below. The quantity of ghee should be such that when u press the mixture in your hand it should be able to hold itself and form a lump.

If the ghee is less added then the mathris would become hard, if added more then you won’t be able to even hold, it would be so soft. So be careful while adding ghee.

Further you can watch it in the recipe video

Ingredients:

1 cup Plain flour ( maida)

¼ cup Ghee

1 tsp Black pepper crushed

1 tsp Carom seeds (ajwain)

2 tbsp Water

Salt

Method:

Take a bowl.

Add 1 cup plain flour, 1 tsp Black pepper crushed, 1 tsp Carom seeds (ajwain), salt, ¼ cup ghee and mix well.

add flour, black pepper, ajwain, salt ghee, mix well

After mixing press the mixture in your palm. A lump should be formed as shown in the pic. The mixture should be able to hold itself without falling apart.

lump should be formed

Now add in 2 tbsp of water. Mix and knead to form a stiff dough. The dough should be stiff then your regular one used to make chapattis

add water

knead into a dough

Cover it with a moist cloth and keep it aside for about 15 minutes.

cover and let it rest for 15 min

After 15 minutes knead the dough again.

knead again

Then take a small ball of dough, flatten with your palms and roll it into small disc.

take a small portion of dough

flatten

roll 

It would not be rolled into a proper circle.

Prick it at 4 to 5 places with the help of a fork because we want it flat and not like a puri.

prick with fork

thickness

Likewise roll and prick all the mathris.

make all the mathris

Now heat oil in a pan.

And slide these mathris into hot oil and then reduce the heat to medium. The oil should not be so hot that the mathris would burn. Also do not overcrowd the mathris in the pan.

slide mathris into oil

Flip and fry till they turn nice golden brown and crisp.

golden and crisp

Punjabi Mathris are ready to serve.

 Punjabi Mathri Recipe 

Tips:

The quantity of ghee should be adequate. Less would make them hard and excess would make them over soft.

Whole peppercorns can also be used.

Fry on medium heat

Do try this food-a-licious Punjabi mathri for your family and friends and let us know your experience via comments.

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Besan ladoo Recipe / How to make besan ke ladoo

besan ladoo recipe / how to make besan ke ladoo / step by step images / recipe video

Besan ladoo Recipe / How to make besan ke ladoo

Besan ladoo is one of the most popular Indian sweets liked by all age groups. It is not only easy also very healthy and delicious.

While making these ladoos always keep in mind to roast the gram flour well. If it is under done or over done it would completely ruin the taste of the besan ladoos. Under done would give you the raw taste of the gram flour in every bite also the besan (gram flour would stick to your teeth. If over done the ladoos would smell and taste burnt up.

Also the proportion of the besan and ghee is essential as the correction proportion would yield smooth, glossy, ghee tinted textured besan ladoo. Also less ghee would result in thick mixture which in turn would be very hard to move with your spatula and hence would not be roasted evenly. So check and add more ghee as I did. Other points to be considered are mentioned below after the method section.

Also visit the other very popular sweet recipes on my blog milk peda, atta ladoo, traditional modak, jaggery halwa,  Marie Biscuit Cake, Chocolate Sauce, Custard Jelly, Mixed Fruit Falooda Ice cream

Ingredients:

1 cup Besan (gram flour / chickpea flour)

¾ cup Ghee

½ tsp Cardamom powder

1 cup Sugar powdered

Pistachios sliced for garnishing

Method:

In a pan heat ¾ cup ghee. 

heat ghee

When hot add in 1 cup of besan (gram flour / chickpea flour).

add besan 

Mix well. 

This is the time when you need to check the consistency. If the mixture is too hard to mix like shown in the image below then add 2 tbsp of ghee. Mix well and get the right consistency as shown below.

mix well

thick mixture

add ghee

right consistency

Now it would be easy to roast and would be done evenly

Roast on medium flame till the besan (gram flour) starts releasing its nutty flavor. It would take around 10 to 12 minutes

roast

Now add in the ½ tsp of cardamom powder and mix well.

add cardamom powder

Roast till the mixture turns nice light golden brown.

light golden brown

Now turn off the heat and add in 1 cup of powdered sugar and mix it nicely. There should be no lumps of sugar left. You can also sieve the sugar before using.

sugar

mix well

Let the mixture cool slightly. 

cool slightly

When still hot take small portion of the mixture and make round ladoos of the size you would like to have.

take small portion

make round ladoos

The besan ladoos should be smooth, glossy, ghee tinted textured.

Garnish with sliced pistachios.

garnish

Besan ladoo Recipe / How to make besan ke ladoo

Tips:

Adjust the sugar as per your taste.

Roast on medium heat.

Add in more ghee if needed while roasting.

If the mixture is thick while roasting, it would become more thick and dry after adding the powdered sugar so maintain the consistency as shown.

Dry fruits can be used of your choice.

Store in an air tight container at room temperature and it would remain good for 15 days

So this festive season go food-a-licious with this very healthy sweet. Do share in your experience with us via comments.

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