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Smooth Creamy Burfee

I made this delicious Smooth Creamy Burfee for Diwali but I didn’t post the recipe as I felt it needed to be tweaked a little. After testing it a few times I think it is now perfect.

Smooth Creamy Burfee on a brass tray

Seeing I had a request from my sister so it was time I finished working on that recipe. This recipe was just what I needed. Burfee is definitely not something that goes to waste in our home.

This Smooth Creamy Burfee is made in one-pot, Don’t I just love anything made it one-pot. I should be called the queen of “one-pots”…haha! I think I should actually consider turning my blog into having just one-pot dishes. Sound like a plan, doesn’t it!

No Fuss Recipe

With this Smooth Creamy Burfee recipe there is absolutely no fussing over it. I have tried many Burfee recipes and what gets to me about most recipes is the tedious processes involved in getting a perfect Burfee.

It’s why I love creating my own recipes, I can do what works for me without any added effort. You don’t have to go through that process of turning your powdered milk into breadcrumbs and putting it through a food processor.

It’s something I have always done in the past, what a nightmare. For this recipe it just needs to be sifted once and it’s good to go.

Soft Fudge Like Texture

The mixture for this Smooth Creamy Burfee will seem very soft, with a fudge like texture. But after popping it into the fridge for a couple of hours it sets perfectly. If you are making them into pretty shapes you have to refrigerate the mixture before forming them.

It will be impossible to work with a soft, sticky mixture.

Fancy Cutters or Not

When I first started making sweetmeats I was really intimidated by all these fancy cutters and I never wanted to even try using them. Now I feel like a pro, as they say practice makes perfect.

But you can make them however you wish and whatever you feel comfortable with. Most people allow it to set in a pan and cut them into squares, if it’s neatly cut and decorated well it can still look pretty.

I sometimes add rose essence to my burfee but please be careful when adding this. Some brands can be quite strong so just add a couple of drops and go from there. If you add too much it gives the burfee too much of an artificial taste which makes it really unpleasant.


Here’s more sweet treats for you to try:

Gulab Jamun: South African Recipe

Flaky Poli (made the South African way)

Burfee Truffles

Smooth Creamy Burfee on a brass tray

Smooth, Creamy Burfee

Delicious melt-in-your-mouth Burfee made with loads of cream
5 from 4 votes
Prep Time 45 minutes
Cook Time 10 minutes
Refrigerate 2 hours
Course Sweetmeat
Cuisine Indian
Servings 50


  • 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
  • 2 tbsp ground almond
  • 1 tspn cardamom


  • 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


  1. This burfee is so easy to make and literally flop proof
  2. You can shape and cover with chocolate if you wish and you substitute the cardamom and almond with other flavourings 
Keyword burfee, fresh cream burfee, indian sweetmeat, quick and easy burfee
Tried this recipe?Mention @tamarindnthyme

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    1. 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:-)

  1. 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!

    1. Hi Inba! Yes it is one and a quarter cup icing sugar, my apologies. Good luck, I hope it does work for you:-)

  2. 5 stars
    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

    1. 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.

    1. 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:-)

  3. 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 😋 😊

  4. 5 stars
    I’m an awful cook … but since finding your recipes I’m amazing myself in the kitchen as well as everyone else. Thank you 🙏

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