Happy Deepavali everybody. I am on cloud nine because my favourite festival coincides with my blog anniversary. I am stepping into the 5th year of blogging and my journey has been a fruitful one because of you all. Thank you for the support, love and encouragement. As always, sweets and festivals are inseparable, I am spreading this joy by sharing a sweet recipe. Kesar Burfi, it is.
These orange-yellow beauties not only look royal but also rich in taste. Saffron does its magic, the distinct aroma, soft mouth feel - contributed by the milk powder, butter, sugar and the topped nuts. In summary, this sweet is one is not be missed. A great edible gift for this joyous time. The source is from Jeyashri's Kitchen.
Preparation time: 5 min
Cooking time: 12 min
Spice level: Sweet
Difficulty level: Easy
Yields : 14 small squares
|Amount Per Serving|
|% Daily Value *|
|Total Fat 2 g||3 %|
|Saturated Fat 1 g||4 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 5 mg||2 %|
|Sodium 29 mg||1 %|
|Potassium 67 mg||2 %|
|Total Carbohydrate 21 g||7 %|
|Dietary Fiber 0 g||1 %|
|Sugars 20 g|
|Protein 2 g||3 %|
|Vitamin A||2 %|
|Vitamin C||1 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- 1 heaped cup milk powder
- 1 heaped cup granulated sugar(see notes)
- 1 tbsp softened butter
- 1 tbsp milk
- 1 tsp melted ghee to grease
- 2 fat pinches of saffron
- a pinch of turmeric powder for colour
- a pinch of salt
- 1 tbsp chopped nuts for garnish
- Grease a plate with 1 tsp ghee and set aside.
- Soak saffron strands in milk and top up with turmeric. Let the colour infuse.
- Measure and assemble Milk powder, sugar and butter.
- Heat a thick bottomed pan. Add sugar and water just enough to submerge and cook until you reach single string stage.
- Add milk powder, saffron milk mix, butter and a pinch of salt.
- Keep stirring until well combined and lump free.
- Turn the heat off and continue to stir the mixture while still on the hot burner until it thickens like idli batter.
- Transfer the mixture on to the greased plate and tap to level and smoothen.
- Sprinkle nuts on top and give a gentle press with your spatula for a quick fix.
- Let it cool for 10 minutes. Cut into desired shape using a knife.
- The number of pieces will vary based on how small the plate/ tray is and how thin you spread it.
- You can reduce or increase the sugar quantity based on your sweetness preference. But do not decrease below 3/4th cup. Your burfis will not set and you will not be able to get firm pieces.
- You can add a pinch of cardamom powder along with saffron if you prefer.
- The type of nuts you use is choice based. You can use just almonds or a mixture of cashew, almonds and pistachios.