MilkPowder Burfi


It’s a simple and easy burfi recipe or milk powder fudge recipe prepared with just 4 ingredients including milk powder, milk, ghee and sugar. It’s an ideal indian sweet recipe perfect for every indian festivals which can be prepared without much hassle and no complicated steps to follow.i prepared this to offer goddess Durga as Bhog on this pious occasion of Navratri.

Original recipe of famous blogger hebbarskitchen which i adapted and Tweaked so here i am sharing my version of Burfi which i flavored with Saffron and Screw pine essence (kwera water)

do check my other sweets recipes collection , kesar Kalakand ,coconut almond ladoo ,dulche de leche coconut ladoo and many more Sweet Recipes from my blog with this post of milk powder burfi recipe. 

Ingredients

¼ cup ghee / clarified butter

¾ cup milk

2½ cup milk powder

½ cup sugar

10-12 Strands of Saffron thread (optional)

1/2 tsp of Screw pine essence

For toppings

2 tbsp almonds, chopped

2 tbsp pistachios, chopped

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Method

Heat a non stick pan ,firstly, add in ghee and milk.keeping the flame on low,add milk powder and sugar or add more sugar if required or you like more sweetness.

mix well making sure everything is combined well.stir continuously keeping the flame on low and no lumps formed.also stir till the sugar dissolves.

now keep stirring keeping the flame on low till milk thickens and add saffron thread .furthermore, the milk forms dough after stirring for 10 minutes.do not over cook, as the burfi turns chewy.

now the dough separates from the pan.add in screw pine essence and combine well.Turn off Flame.

transfer the prepared dough into greased plate lined with baking paper.set well forming a block.now top with few chopped almonds and pistachios and press slightly.

allow to set for 2 hours, or till it sets completely.now unmould and cut into pieces square or diamond or rectangle of your choice finally, serve milk powder burfi or store in airtight container.

Notes:-

firstly, prepare the burfi on low – medium flame, else the milk powder burns.top the burfi with dry fruits of our choice like Cashew Nuts to make it more attractive or you can skip it.

If you like plain burfi then don’t add saffron just add 1/2 tsp of cardamom powder,instead of screw pine essence you can add rose essence or don’t add any essence ,you can Skip it .

additionally, add more sugar to make burfi more sweet if you like.

burfi stays good for 2 weeks when refrigerated

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kesar Kalakand


Beginning of this Navratri festival I made Kesar Kalakand. This recipe is very quick and easy.Kalakand can be made in many flavors and ways. Using cottage cheese Homemade paneer to make this. it’s a traditional indian sweet dessert prepared from condensed milk and Paneer ,flavored with Saffron and cardamom powder. 

traditionally it is prepared by evaporating and solidifying the milk. later this thick milk is curdled, to which sugar is added and then cut into desired shapes.

I am sharing this recipe is a quick and instant version prepared by soft and moist paneer with condensed milk. hence the evaporation and curdling process which takes significant time is totally skipped. moreover no extra sugar is required as condensed milk contains sufficient amount of sweetness.

My daughter love Saffron flavor ,so i prepared this one for her and my family loved all type of Sweets.

do check my other indian sweets Recipes,kheer and if you love saffron flavor then check other recipes.

kesar burfi

kesar peda

kesar badam halwa

rava kesari

milk rava kesari

Ingredients

2 cup or 500gm Paneer/Cottage Cheese

1 tin Sweetened Condensed Milk

2 tbsp milk powder

1 tablespoon Kesar/saffron

2 tablespoon warm water

Pinch yellow color(optional)

1-2 drops of screw pine Essence (optional)

Almonds Slivered -6-8

Blanched and Silvered pistachios 8-10

1/2 tsp Cardamom powder

1 tsp clarified butter/ghee to greased

Craving more? Subscribe to Tastebuds to get new recipes and a newsletter delivered straight to your inbox!

And stay in touch on FacebookTwitter, Pinterest and for all of the latest updates. tag me on Instagram @tastebuds_homemade_recipes using the hashtag #tastebudshomemaderecipes and stay connected I would love to see your creations from my space!!

Method

Soak saffron in warm water and leave aside for 10 minutes. Wait till water changes it colour to yellow-orange.

Heat a nonstick pan and add crumbled paneer always use fresh homemade paneer as they will be more moist and fresh.further add condensed milk and milk powder.mix well making sure the condensed milk and paneer are mixed well.

mix and mash continuously till the mixture thickens.keep the flame on medium and keep stirring.cook on medium flame till the condensed milk melts completely and the mixture starts to thicken.

add cardamom powder and saffron water mix well,keep stirring till the mixture starts to separate the pan and forms a like a dough,add screw pine essence and turn off flame transfer the mixture to the greased plate or square box or any dish ,level it up and set to a block making an inch thick.

add finely chopped pistachios and almonds or any nuts of your choice.press gently with the back of spoon so that the nuts stick to kalakand.

cool completely for 2-3 hours, or refrigerate for 30 minutes if you are in hurry,however, cooling naturally will make kalakand more moist and tasty so leave on kitchen counter.

cut the kalakand into square pieces or your choice either rectangle or diamond Shape.

finally serve or store instant kalakand for a week by refrigerating.

Notes

either use grated homemade paneer or crumble with hand.

if you want to make original kalakand then skip adding saffron water for white kalakand.

I haven’t used food colour ,if you like bright yellow which you see at sweets shop ,then one can add food color , however this is totally optional.

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Dulche de Leche Laddoo


Dulce de Leche (Milk Based caramel ) Laddoo .it’s chewy and caramel flavoured delicious sweet. This irresistibly tasty laddoo’s on this occasion of Raksha Bandhan.

An easy sweet recipe for Celebration made with almond powder, desiccated coconut and Dulche de Leche.

Check my other laddoo recipe Coconut Almond ladoo Cashewnut laddu Boondi Laddoo Til Mawa Ladoo Coconut Laddoo

Ingredients

1/2 can Nestle Dulce de Leche

1 cup Desiccated coconut

1 cup  organic almond flour

1/2 tsp Cardamom powder (optional )

1/2 tbsp  Organic Ghee

For Rolling:

2 tbsp Desiccated coconut for rolling

1 tsp ghee for greasing hands

Heat a pan on medium flame and add ghee to it. Add the dulce de leche and let it heat for 2 minutes on the low -med flame.

Add almond flour, cardamom powder and mix with the dulce de leche. Add desiccated coconut powder and mix well.

Let it cook for 2-3 minutes while stirring continuously. The mixture should be thick such that you can roll in your hands.

Take the pan off the flame and let the mixture cool for 3-4 minutes. apply ghee on your palm and roll into small ladoo in coconut powder and serve.

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Instant pot kheer


Instant pot kesari Kheer (Saffron flavor Rice Pudding)

kheer is one of the easiest traditional Indian desserts one can make ,it’s  Rich, creamy pudding-like texture and flavored with cardamom and saffron.

check my other recipes Seviyan kheer  Fruity & Nutty Kheer   Sabudana Kheer

Today On this auspicious ocassion of BasantPanchmi/Saraswati puja 🙏The festival marks the end of winter season and the onset of spring.Yellow foods are traditionally consumed during the festival 🙂 

Ingredients

2.5 Cup Fat free Milk Or milk of your choice

1/4 cup White Rice preferably small or medium grain, rinsed

1/2 cup Sugar (adjust to taste)

1/4 cup Mixed Nuts chopped or sliced (cashews, almonds, pistachios) (optional)

1 tbsp Raisins (optional)

1 tsp Cardamom powder

1/8 tsp Saffron (optional)

Method

Add all the ingredients in the instant pot steel insert. Close lid with vent in sealing position.

Set instant pot to PORRIDGE mode for 20 minutes on high pressure.

When instant pot beeps, let the pressure release naturally.Open Instant Pot and mix well. Rice pudding is ready. Serve warm or chilled.

If needed, to get the desired consistency, cook on SAUTE mode for 2-3 mins. Or add more milk, mix and let it boil for a minute.

Tips

If you have an extra sealing ring for sweet foods, use it.

Based on your preference, you can add sugar, nuts and raisins after pressure cooking too.

Rava Kesari


Rava Kesari is a south Indian sweet dish.Rava means Semolina and Kesari means saffron, It is a pudding made with semolina, sugar, Clarified butter.It is made during the festival and Special puja.Mostly yellow food color is used but I have used Saffron to get color & nice aroma.

On eve of Vasant Panchmi, prepared this sweet dish at my native place we do Puja of Goddess Saraswati There is a tradition of eating different varieties of sweets are offered to Goddess which includes yellow colored sweet as well.

Rava Kesari is like a Sooji Halwa which is prepared using roasted Rava(sooji) till it brown in color and cooked in water and Rava Kesari is lightly roasted to prevent browning & cooked.

Ingredients

Semolina 1 cup

Saffron 20-30 strands

Water 1.5 cup

Clarified Butter(Ghee) 1/4 cup +1 tbsp

Assorted Nuts 1 tbsp

Sugar 1/2 cup or to taste

Green cardamom powder 1/2 teaspoon(optional)

Method

Heat a pan add 1 tbsp clarified butter( ghee )and fry the nuts. Set them aside.In the same pan, add Rava and sautéed it continuously stirring often and roast on low flame for 5 minutes or till it turns aromatic and Remove on a plate and keep aside.

To the same pan, add sugar, water, and saffron bring to boil on a medium heat keep stirring so that sugar dissolves properly.Reduce the flame to low. Slowly add the Sauteed Rava to sugar syrup mixture, stirring constantly to avoid lumps, Cook until the moisture is absorbed.Add 1/4 cup ghee and mix well.it will start leaving the sides of the pan. Add green cardamom powder & Switch off the flame
Serve Rava  Kesari hot or warm. Garnish with nuts.