Smooth Creamy Burfee
I made this delicious Smooth Creamy Burfee for Diwali, but I didn’t share the recipe at the time because I felt it needed a little tweaking. After testing it a few more times, I think I’ve finally perfected it!
My sister recently requested this recipe, so it was time to finish working on it and share it with you. Thankfully, burfee is never wasted in our home. It’s one of those sweet treats that everyone is happy to tuck into!
This Smooth Creamy Burfee is made in one pot. Don’t I just love anything that requires only one pot? I should be called the queen of one-pot recipes! Haha! Maybe I should consider turning my blog into a collection of one-pot dishes. Sounds like a plan, doesn’t it?
No-Fuss Smooth Creamy Burfee
There is absolutely no fuss when making this Smooth Creamy Burfee. I’ve tried plenty of burfee recipes over the years, and what often puts me off is the tedious process involved in getting the perfect texture.
That’s why I love creating my own recipes. I can find a method that works for me without adding unnecessary steps or making things more complicated than they need to be.
With this recipe, you don’t have to turn the powdered milk into breadcrumbs and then process it in a food processor. I’ve done that many times in the past, and honestly, what a mission!
All you need to do is sift the powdered milk once, and it’s ready to use.
When you add the butter to the pot, don’t worry if it is still solid at first. The butter will melt as it heats up in the pot, so there is no need to melt it separately beforehand.
A Soft, Fudge-Like Texture
The mixture for this Smooth Creamy Burfee will seem very soft, almost like a fudge mixture. Don’t be tempted to add extra ingredients just because it looks too soft at this stage. Once you refrigerate it for a couple of hours, it will set beautifully.
If you plan on shaping your burfee using cutters, it is important to refrigerate the mixture first. The mixture will be too soft and sticky to handle properly while it is still warm.
Fancy Cutters or Not?
When I first started making sweetmeats, I was intimidated by all those fancy cutters and never wanted to try using them. These days, I feel like a pro! As they say, practice makes perfect.
That said, you can shape your burfee however you like and in whichever way you feel most comfortable. Many people simply allow the mixture to set in a tray before cutting it into squares. If the squares are neatly cut and decorated, they can look just as pretty as burfee made with fancy cutters.
I sometimes add rose essence to my burfee, but be careful when using it. Some brands are much stronger than others, so start with just a couple of drops and adjust to your taste.
Adding too much rose essence can give your burfee an artificial flavour that overpowers the creamy sweetness. A little goes a long way!
More Sweet Treats to Try
If you love traditional sweetmeats, here are a few more recipes to try:
Smooth, Creamy Burfee
Ingredients
- 500 gram powdered milk, Klim
- 1 cup fresh cream
- 290 gram nestle dessert and cooking cream
- 1&1/2 cup icing sugar
- 1/4 cup butter no need to pre-melt
- 2 tbsp ground almond
- 1 tspn cardamom
Instructions
- Mix the fresh cream into the powdered milk and allow it to stand for about an hour. After the hour, add the mixture, in small batches to a food processor and process until it resembles fine crumbs. Set aside
- To a large pan add the butter, nestle cream and icing sugar. Mix well and heat just until it reaches boiling point. Add the powdered milk mixture and keep stirring until it forms a smooth paste like mixture. Should take about 2-3 minutes
- Remove from stovetop and add the almonds and cardamom. Allow it to cool at room temperature and mould into shapes. Alternatively you can sprinkle some flakes almonds at the bottom of a lined dish and press the mixture into the dish, refrigerate for a couple of hours and cut into squares
Notes
- This burfee is so easy to make and literally flop proof
- You can shape and cover with chocolate if you wish and you substitute the cardamom and almond with other flavourings
Hello There
This looks delicious. Is one able to use cremora coffee creamer instead of klim powder.
Hi Renuka! I must be honest I have never used coffee creamer to make burfee so I cannot tell you if it will work. However, you can try a small batch and see if that works. Coffee Creamer seems to have a rough texture so I doubt you will get a smooth burfee though. Take Care:-)
Hello instead of dessert cream can you use milk or additional fresh cream?
Hi Viloshni! Yes you can use additional fresh cream. I don’t suggest milk. Good luck:-)
Hi. Please confirm…is it 1 and quarter cup icing sugar? Gonna try your receipe for Deepavali!! Wish me luck as I’ve always been intimidated to mke burfee!
Hi Inba! Yes it is one and a quarter cup icing sugar, my apologies. Good luck, I hope it does work for you:-)
Hi once u remove mixture from heat and start adding the powder milk do I then return it to the stove or just stir it until no lumps and not put it back on stove on low heat? Sorry the instructions weren’t very clear for a first timer like myself
Hi Ilona! No you don’t return the mixture back to the stove. Once you remove it the cooking process stops. You add the flavoring and allow it to set. I therefore didn’t mention “return to heat”. Hope this helps.
HI, can you use Rose water instead of rose essence?
Hi there! Yes you can use rose water:-)
Delicious and very easy to make…
Thank you so much Michelle:-)
Please may I ask
How long will the burfee last out of the fridge
I honestly prefer not to keep it out the fridge. Usually I take it out about an hour before serving and refrigerate again or freeze any extras:-)
Hi can I replace the butter with butter ghee and if I do will.it no change the taste and texture. Thank you for all the yummy recipes 😋 😊
I’m an awful cook … but since finding your recipes I’m amazing myself in the kitchen as well as everyone else. Thank you 🙏
Dearest Lorraine
Thank you for this easy no fuss recipe
This is the best burfee recipe!!! It was smooth and absolutely divine, I made it for Diwali this year! This is FLOP PROOF!!!!
Hi
Just a question do I use hard butter or melted butter.
the butter is 1/4 cup
thank you
Hi there 😊 Use the butter straight from the fridge, cut into pieces. It will melt in the pot as the mixture heats up, so you don’t need to melt it beforehand. Hope you enjoy the burfee! ❤️
hello 👋
the burfee said 1/4 cup butter.
is it hard or melted butter.
thanks
Hi there 😊 You can use butter straight from the fridge, cut into pieces. It will melt once added to the pot as the mixture heats up, so there’s no need to melt it separately beforehand. Hope this helps! ❤️
Thank you.
will be making this for Diwali😀
Hi
must tye butter be melted or hard.
thanks
The butter can be left hard, it will melt in the pot
Hi there! I’m going to try this recipe, thanks for sharing. My burger always flops and becomes a stiff fudge.
When u say leave it to cool when off the stove- is it in the same pan or transferred to a greased dish and smoothed out? Or is the mixture then pliable like dough to mould into shapes? What if I don’t have a cutter- how can I make the pieces?
Hi there 😊 You’re most welcome! The mixture will be quite soft when you take it off the stove, so allow it to cool slightly in the pot before transferring it to a greased dish. Once it has cooled, smooth it out and refrigerate for a couple of hours until it firms up. It won’t be quite like dough straight away, which is why chilling is important before shaping it.
If you don’t have cutters, you can simply spread the mixture evenly in a greased dish, allow it to set in the fridge and cut it into squares or diamonds with a sharp knife. ❤️ If your burfee usually turns into stiff fudge, be careful not to overcook the mixture, as this can make it too firm. Hope this helps!
Hi,
I haven’t used any of your recipes yet, but I will. Is it possible to use metric measurements, like grams instead of cups. As a baker of bread, I find measurements in grams more accurate and universal.
“A cup” isn’t really “a cup ” because a cup measurement with a US cup is different from a UK cup.
Hi there! Thank you for your feedback. I completely understand, especially when it comes to baking, where accuracy is so important. 😊 There is actually a conversion chart on the right-hand side of the recipes, which you can use to convert the measurements to metric. I hope that helps, and I appreciate the suggestion! ❤️ (If you’re using a mobile it would be at the bottom)