Burfi with almond flour and milk powder

Name: Burfi with almond flour and milk powder
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1/2 cup + 1 tablespoon granulated white sugar/monk fruit sweetener; 1/4 cup water, about 60 ml; 1/2 tsp saffron; 1 1/4 teaspoon rose water; 1/4 teaspoon cardamom powder; 1 cup almond flour; 1 cup milk powder; 1 cup milk; 1 teaspoon ghee; 1/4 c sliced almonds, to garnish

Lakshmi Sridharan Ph D @cook_19872338

USA

easy to make, simply delicious burfi burfiwith almons flour, milk powder and milk . #CA26 #Burfi#milk powder

Lakshmi Sridharan Ph D @cook_19872338

USA

easy to make, simply delicious burfi burfiwith almons flour, milk powder and milk . #CA26 #Burfi#milk powder

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Ingredients

30 mins

6 servings

1/2 cup + 1 tablespoongranulated white sugar/monk fruit sweetener
1/4 cupwater, about 60 ml
1/2 tspsaffron
1 1/4 teaspoonrose water
1/4 teaspooncardamom powder
1 cupalmond flour
1 cupmilk powder
1 cupmilk
1 teaspoonghee
1/4 csliced almonds, to garnish
dessert Burfi

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Steps

30 mins

1

Dissolve saffron in 1/2c boiling water, rest 20 minutes. Place a heavy bottom pan on medium heat and add sugar, water with saffron, rose water and cardamom powder to it. Stir everything together and let the sugar dissolve and wait until the mixture comes to a boil.
2

Once the mixture starts boiling, add the almond flour and set the heat to "low". Add milk powder and milk. Stir using a wire whisk so that there are no lumps. You can sift the almond flour before adding it to the pan if you like (I didn't do). Stir using a wire whisk so that there are no lumps. Then add a teaspoon of ghee and mix. Keep stirring the mixture constantly on low heat. Then add a teaspoon of ghee and mix. Keep stirring the mixture constantly on low heat.
3

When the mixture has the right consistency with very little liquid in it turn off the stove.
The most important thing here is to test if mixture is ready to set like a burfi. If you do not cook it until the desired consistency then burfi will be super soft and won't have a bite to it.
4

Line a baking tray or a plate with parchment paper. Pour the mixture on the parchment paper. Spread it, level it. Trim the edge and have a clean rim.
Garnish badam burfi with sliced almonds. Press lightly. Slice anyway you wish to. Burfi would stay good in the refrigerator for a week to 10 days!

Tips

tip. Stirring constantly is important to break the lumps. Adding ghee now and then is also important. Ghee makes the burfi tasty

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Lakshmi Sridharan Ph D @cook_19872338

on October 27, 2026 21:36

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography