Besan Burfi with Milk Powder (No Khoya, No Condensed Milk)

Besan Burfi with Milk Powder
I’ve never been a fan of store-bought mithai. There’s something about those overly sweet, overly glossy pieces that just don’t hit the spot. That’s why, over the years, I’ve come to treasure my mom’s homemade sweets — and this Besan Burfi with Milk Powder is...
Ingredients
For the Sugar Syrup
- sugar1/3cup
- water1 1/4cup
- green cardamom powder1/4tsp
- kewra water1tsp
For the Burfi
- melted ghee1cup
- besan (gram flour)2cups
- milk powder1cup
- handful chopped nuts (almonds, cashews, pistachios)1
Nutrition (per serving)
Calories
170.4kcal (8.52%)
Protein
3.3g (6.64%)
Carbs
12.7g (4.63%)
Sugars
5.2g (10.4%)
Healthy Fat
5.5g
Unhealthy Fat
9.6g
% Daily Value based on a 2000 calorie diet
How to make Besan Burfi with Milk Powder (No Khoya, No Condensed Milk)
Prep the Tray
- Step 1
Grease a tray or steel plate and line it with parchment paper. Set aside. Chop the nuts and keep them ready for garnishing.
Make the Sugar Syrup
- Step 1
In a saucepan, combine sugar and water. Bring to a boil over medium heat.
- Step 2
Add cardamom powder and stir until the sugar completely dissolves.
- Step 3
Continue cooking until the syrup reaches a one-string consistency, about 8–10 minutes. To check, place a drop between your fingers: when gently pulled apart, it should form a single thread. Turn off the heat and set aside.
Cook the Besan Mixture
- Step 1
In a heavy-bottomed pan, heat ghee on medium heat.
- Step 2
Add the besan and roast it, stirring continuously, until it turns golden, aromatic, and the ghee begins to separate.
- Step 3
Add the milk powder and mix well until combined.
- Step 4
Lower the heat and slowly pour in the prepared sugar syrup. Keep stirring to avoid lumps.
- Step 5
Cook the mixture until it thickens and comes together like a soft dough. This usually takes a few minutes. Turn off the heat.
Set the Burfi
- Step 1
Immediately transfer the mixture into the prepared tray. Use a spatula to spread and flatten it evenly.
- Step 2
Sprinkle the chopped nuts on top and gently press them in.
- Step 3
Let the burfi sit at room temperature for 30 minutes, then refrigerate for 1–2 hours until firm.
- Step 4
Once set, cut into squares or diamonds. Store in an airtight container at room temperature for a few days or refrigerate for a longer shelf life.
Nutrition (per serving)
Nutrition (per serving)
Calories
170.4kcal (8.52%)
Protein
3.3g (6.64%)
Carbs
12.7g (4.63%)
Sugars
5.2g (10.4%)
Healthy Fat
5.5g
Unhealthy Fat
9.6g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
Stir continuously on low-medium heat until besan turns golden and aromatic. Rushing this step can give a raw taste.
Don't overcook the sugar syrup — aim for a single-thread consistency for the perfect set.
If it’s too warm or humid, refrigerate the burfi after 30 minutes of resting at room temperature for a clean cut and firm set.
FAQS
What is the purpose of kewra water in the recipe?
Kewra water is used for its aromatic properties, adding a fragrant touch to the burfi.
Can I use other types of nuts for garnishing?
Yes, you can use any nuts of your choice, such as walnuts or pecans, for garnishing.
How do I know when the sugar syrup is ready?
The sugar syrup is ready when it reaches a one-string consistency, which can be tested by placing a drop between your fingers and gently pulling apart to form a single thread.
How should I store the burfi?
Store the burfi in an airtight container at room temperature for a few days or refrigerate for a longer shelf life.
What should I do if the burfi doesn't set properly?
If the burfi doesn't set properly, refrigerate it for a longer period to help it firm up.
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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