Learn how to make easiest Deepavali sweet – Milk Powder Burfi recipe with step by step pictures. Double Decker Milk Burfi made with milk powder, quick and easy recipe for any celebration.
Today in Deepavali sweet recipes, I am sharing a very simple easy sweet Milk Powder Burfi, made with instant milk powder. Last year I made Kalakand using condensed milk and grated paneer which comes together very quickly. This year too, I wanted to make one simple recipe that doesn’t consume time at all and can be made in a jiffy, this double decker milk burfi ticks all boxes.
Double Decker Milk Powder Chocolate Burfi
Milk based sweets are quite popular across sweet shops all over India and in South Indian states, it is common to find two layered milk burfi or milk cake in every sweet stall. Traditionally, this is made with milk and sugar, by cooking them until the milk solids caramelize. Depending on the flavor of the second layer, either cocoa powder or other flavoring & coloring ingredients are added. In making this recipe with milk powder, it cuts short the whole cooking time without compromising on the taste or texture.
Milk & Chocolate Burfi Ingredients
Milk Powder - As the recipe name suggests, this quick sweet requires store-bought milk powder. You can use any brand of dairy whiteners or instant milk powders and it doesn’t make much difference.
Milk – I used full cream milk along with the milk powder to make this sweet. This enhances the taste and also make the sweet taste if it is made from whole real milk.
Sugar – milk powder by nature is mildly sweet. I used white sugar to cook the milk powder solids and milk mixture.
Ghee - to bring the burfi/milk cake together, we add homemade ghee to this recipe.
Cardamom Powder – is the natural flavoring ingredient we add to the milk layer of the double decker milk burfi.
Cocoa Powder & Chocolate Chips – For the chocolate milk burfi, we use cocoa powder and chocolate chips that provide the beautiful rich brown color and chocolate flavor without overpowering the whole sweet.
Mixed Chopped Nuts – although totally optional, adding finely chopped pistachios or almonds on top makes the milk powder chocolate burfi richer and all the more delicious.
Tips and Important Notes to make Perfect Milk Powder Burfi
Milk powder burfi is very easy to put together and can be made in a few minutes. The only thing to know is to when to stop cooking the mixture. Follow the tips and important notes to make perfect double decker burfi.
- Measure and keep all the ingredients ready before getting started. This is one recipe where you need to add each ingredient (especially milk powder and/or cocoa powder and/or powdered sugar) at precise times.
- Using castor sugar directly in this recipe doesn’t work too well as the sugar takes longer to dissolve and cook. Measure the sugar but powder it before adding it.
- Make sure there are no lumps when mixing the milk powder with rest of the ingredients.
- It takes only about 4-5 mins after adding the sugar for the whole mixture to solidify and come together. Once the mixture starts leaving the sides of the pan, remove from heat.
- I added slightly more sugar for the chocolate layer as I used dutch-processed cocoa powder (that is bitter), adjust the sugar quantities as per sweetness preferences. But know that the cooking time varies depending on the sugar quantity used. More sugar = longer to come together.
- Set the prepared milk burfi in fridge to get cleaner pieces. I left it at room temperature to cool down before cutting but leaving it to set in fridge worked out very easily.
Storing & Serving Suggestions
As this instant milk burfi sweet is made using milk powder, fresh milk & ghee – it is better to store it in an airtight container in fridge for upto a week or 10 days. Serve it along with any savories as evening snack or with meal as dessert.
Check out other easy sweet recipes
Milk Powder Burfi Recipe with Step by Step Pictures
First powder ¼ cup of sugar and keep aside. Also grease and line a square pan/tin with parchment paper.
In a nonstick pan heat 2 tablespoon ghee.
Now add ⅓ cup of milk and heat it gently
Add 1 cup Milk powder and mix well quickly without any lumps.
It solidifies in about 2 mins.
Now add the powdered sugar, mix it well.
Add ¼ teaspoon of cardamom powder.
Cook it on low flame until it leaves the sides of the pan.
When you roll it, it should form a smooth ball without sticking.
Remove from heat and pour into a greased & lined tin.
Using a silicon spoon, level and smoothen it to desired thickness. Let it cool down.
Mix ½ tablespoon cocoa powder with 2 tablespoon Milk and set aside. Powder ⅓ cup sugar and set aside.
In the same pan, repeat the process for heating 2 tablespoon ghee with ⅓ cup of milk and 1 cup of milk. Once it comes together, add the powdered sugar, cocoa powder mixture and 1 cup milk powder.
Mix it together without any lumps and add 2 tablespoon Chocolate Chips.
Stirring continuously and in a couple of minutes, choco chips should dissolve.
Cook on low flame until the mixture comes together and leaves the sides of the pan. It should take about 6-7 mins.
Pour the mixture on top of the set milk layer.
Using the greased silicon spatula, level and smoothen it to desired thickness.
When it is slightly warm, garnish with 2 tablespoon of chopped pistachios & almonds each.
Set it in fridge for an hour and remove it from the tin.
Using a sharp knife, cut into squares, diamonds or rectangles of desired size.
Store in an airtight container in fridge for upto a week or ten days.
Recipe Notes
- You can make this as a full milk burfi or chocolate burfi, not as double decker burfi if desired.
- Adjust sweetness as per preference. This version is not overly sweet.
Recipe Card
Milk Powder Burfi | Double Decker Chocolate Burfi
Equipment
- Nonstick Pan
- Blender
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Milk Layer –
- 1 cup Milk Powder
- ⅓ cup Milk
- 2 tablespoon Ghee
- ¼ cup Sugar
- ¼ teaspoon Cardamom Powder
For Chocolate Layer –
- 1 cup Milk Powder
- ⅓ cup Milk
- 2 tablespoon Ghee
- ⅓ cup Sugar
- ½ tablespoon Cocoa Powder
- 2 tablespoon Chocolate Chips
Other Ingredients
- 2 tablespoon Finely Chopped Pistachios
- 2 tablespoon Finely Chopped Almonds
Instructions
- First powder ¼ cup of sugar and keep aside. Also grease and line a square pan/tin with parchement paper.
- In a nonstick pan heat 2 tablespoon ghee.
- Now add ⅓ cup of milk and heat it gently
- Add 1 cup Milk powder and mix well quickly without any lumps.
- It solidifies in about 2 mins.
- Now add the powdered sugar, mix it well.
- Add ¼ teaspoon of cardamom powder.
- Cook it on low flame until it leaves the sides of the pan.
- When you roll it, it should form a smooth ball without sticking.
- Remove from heat and pour into a greased & lined tin.
- Using a silicon spoon, level and smoothen it to desired thickness. Let it cool down.
- Mix ½ tablespoon cocoa powder with 2 tablespoon Milk and set aside. Powder ⅓ cup sugar and set aside.
- In the same pan, repeat the process for heating 2 tablespoon ghee with ⅓ cup of milk and 1 cup of milk. Once it comes together, add the powdered sugar, cocoa powder mixture and 1 cup milk powder.
- Mix it together without any lumps and add 2 tablespoon Chocolate Chips.
- Stirring continuously and in a couple of minutes, choco chips should dissolve.
- Cook on low flame until the mixture comes together and leaves the sides of the pan. It should take about 6-7 mins.
- Pour the mixture on top of the set milk layer.
- Using the greased silicon spatula, level and smoothen it to desired thickness.
- When it is slightly warm, garnish with 2 tablespoon of chopped pistachios & almonds each.
- Set it in fridge for an hour and remove it from the tin.
- Using a sharp knife, cut into squares, diamonds or rectangles of desired size.
- Store in an airtight container in fridge for upto a week or ten days.
Notes
- You can make this as a full milk burfi or chocolate burfi, not as double decker burfi if desired.
- Adjust sweetness as per preference. This version is not overly sweet.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
Leave a Comment