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
Category: Sweet
Cuisine: Indian
Spice level: Sweet
Difficulty level: Easy
Yields : 14 small squares
Nutrition Facts
Servings 14.0
Amount Per Serving
calories 99
% Daily Value *
Total Fat 2 g3 %
Saturated Fat 1 g4 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 5 mg2 %
Sodium 29 mg1 %
Potassium 67 mg2 %
Total Carbohydrate 21 g7 %
Dietary Fiber 0 g1 %
Sugars 20 g
Protein 2 g3 %
Vitamin A2 %
Vitamin C1 %
Calcium5 %
Iron0 %
* 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.  


  1. Congratulations on your 5th year Sowmya! Happy blogging :) The shots are stunning!
    This recipe is interesting with no flour. Does it taste more like a milk sweet?

  2. Congrats dear..wish you many more anniversaries :)
    burfi looks really cool and perfectly cut...Have a great Diwali too!!

  3. Congrats Sowmy.. Nice way to mark the celebration

  4. Happy Diwali and congrats on your achievement...Lovely sweet to celebrate both the occasion


Post a Comment

It is very important to cultivate an attitude of thankfulness as it helps us focus on possibilities of improvements. A big thanks for taking time to stop by my space.Would love to hear from you. I am even more eager to know if you have tried any recipe from my space. Do leave your feedback ,suggestions and queries here. You can also reach me at I hope you enjoyed surfing around. Comments tagged with link back to other sources, advertisement or promotions unless prior approved will be deleted straight away.

Thanks for your understanding

Happy Cooking

Popular Posts