Burfee is a beloved Indian sweet, often made during Diwali, weddings, and other festive occasions. It’s a treat that brings together a creamy texture, delicate sweetness, and a hint of cardamom that melts in your mouth with every bite. For years, I searched for the perfect burfee recipe, one that could rival the taste of those traditional sweets we grew up savouring during celebrations.
In 2013 when I decided to bake for Diwali for the first time I came across this recipe that looked amazing. A recipe I discovered online by Slices of Kiwi. I tried it once, messed it up slightly, then tried it again and it was like magic. It struck the right balance…not too sweet, just the right amount of creaminess, and an irresistibly soft texture. I have never tasted a burfee like this before. Since then, I’ve made it every Diwali without fail, and it has become a staple at all our special family gatherings. I have also shared the recipe on my Youtube channel and it now has over 71 000 views. Loved by many.
The beauty of this recipe lies in its simplicity and the nostalgic taste that transports you back to family kitchens filled with the aroma of butter, cardamom, and simmering milk. It’s the kind of burfee that brings people together, whether you’re making it as a labour of love for your family or sharing it with friends and neighbours during celebrations. You will get quite a lot out of this batch.
I hope you find as much joy in this recipe as I have—it’s the kind of sweet that you can’t have just one bite of. Prepare to be captivated by the rich, creamy taste that will keep you coming back for more. Whether you’re new to making burfee or a seasoned pro, this is the one burfee recipe you’ll want to keep coming back to for every festive season.
INGREDIENTS
- 1 kg klim
- 2 1/2 cups milk
- 3 1/4 cups icing sugar
- 2 Tins Nestle Dessert Cream (2 x 290g Tins)
- 85g butter
- 1 cup sugar
- Rose essence
- Ground cardamom
METHOD
- Begin by rubbing 1 Tin of Nestle Cream into 1kg of klim, ensuring it is well combined.
- Allow the mixture to rest, preferably overnight.
- In the morning, eliminate any visible lumps by processing batches of the powder in a food processor.
- Sift the processed mixture (twice for a smoother burfee).
- Dissolve the milk, butter, icing sugar, and granulated sugar in a saucepan.
- Bring the mixture to a boil for approximately 3 minutes.
- Remove the saucepan from heat and add the other tin of Nestle cream.
- Re-boil the mixture for an additional 3-4 minutes, or until it forms a small thread on the back of a spoon. Be cautious not to overcook the syrup.
- Gradually stir the syrup into the klim mixture using a spoon until a thick fudge-like consistency is achieved. Add the syrup a little at a time.
- Enhance the flavor with rose essence and ground cardamom.
- Quickly mold the mixture into desired shapes or pat it into a square dish. The burfee sets rapidly, so work swiftly.
- Decorate the burfee as desired.
- Store it in a cool, dry place until ready to serve.
Variations:
- Pista Burfee: Incorporate 1/2 cup of ground pistachio nuts. Add a touch of green gel coloring for a light tint. Garnish with toasted pistachios and green glitter.
- Almond Burfee: Mix in 1/2 cup of ground almonds. You may leave the burfee white or tint it with a pale shade of pink. Decorate with almond nibs.
- Chocolate Burfee: Decorate the burfee with melted Lindt Dark Chilli Chocolate.
- Coffee Burfee: Exclude the rose essence and add a drop of coffee essence. Decorate with Lindt Dark Coffee Intense Chocolate.
Remember to follow these variations to create an array of delightful burfee flavours.
Notes:
Storing: Refrigerate until needed. This burfee recipe also freezes well.
Moulding: Since this burfee sets quickly, I recommend piping it immediately. Alternatively, you can pour the mixture into a tray, let it set, and then cut it into squares or use a cookie cutter for different shapes. You can also spoon the mixture into a greased silicone mould for an elegant finish and decorate it as desired once you remove it from the mould.
Watch video : https://www.youtube.com/watch?v=IG-t3HlYKrI
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