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.
Prep Time10mins
Cook Time20mins
Rest Time30mins
Course: Sweets
Cuisine: South Indian
Keyword: Sweets
Servings: 8Pieces
Author: Ramya
Equipment
Nonstick Pan
Blender
Measurements
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
Ingredients
For Milk Layer –
1cupMilk Powder
1/3cupMilk
2tbspGhee
1/4cupSugar
1/4tspCardamom Powder
For Chocolate Layer –
1cupMilk Powder
1/3cupMilk
2tbspGhee
1/3cupSugar
1/2tbspCocoa Powder
2tbspChocolate Chips
Other Ingredients
2tbspFinely Chopped Pistachios
2tbspFinely Chopped Almonds
Instructions
First powder 1/4 cup of sugar and keep aside. Also grease and line a square pan/tin with parchement paper.
In a nonstick pan heat 2 tbsp ghee.
Now add 1/3 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 1/4 tsp 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 1/2 tbsp cocoa powder with 2 tbsp Milk and set aside. Powder 1/3 cup sugar and set aside.
In the same pan, repeat the process for heating 2 tbsp ghee with 1/3 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 tbsp 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 tbsp 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.