Milk burgi Recipe

INGREDIENTS 

2½ cup milk powder (full cream)

¾ cup sugar

1 cup milk

¼ cup ghee / clarified butter

3 tbsp pistachios (chopped)

INSTRUCTIONS

 

• firstly, in a bowl take 2½ cup milk powder, ¾ cup sugar and 1 cup milk.

• whisk and mix well until everything is well combined.

• transfer the mixture into large kadai. recommend using nonstick pan to prevent from sticking

• also add ¼ cup ghee and mix well on low flame.

• keep stirring on low flame until the mixture thickens.

• the mixture will hold the shape and starts to separate the pan after 10 minutes.

• do not overcook, as the burfi will turn hard. and if the mixture is undercooked then it turns chewy.

• transfer the burfi dough into the tray lined with baking paper.

• press gently, making sure its leveled up.

• top with few chopped pistachios and press gently.

• cover and refrigerate for 1 hour or until it sets completely.

• after 1 hour, unmould the burfi and cut with sharp knife.

• finally, milk burfi recipe tastes great for a week when stored in an airtight container.