Step-by-step
1
firstly, soak ¼ tsp saffron in ¾ cup of warm milk for 20 minutes.
2
take saffron milk into large kadai and add ¼ cup ghee. stir well until the ghee melts completely.
3
further add 2¼ cup milk powder, ¼ cup cashew powder, ½ cup sugar and pinch saffron food colour.
4
stir well until the mixture is well combined.
5
mash well making sure there are no lumps present.
6
keeping the flame on low, stir continuously. the mixture thickens after 5 minutes.
7
and after 10 to 15 minutes, the mixture starts to separate the pan and holds shape. do not overcook as the burfi hardens.
8
transfer the prepared mixture into a greased plate lined with baking paper. alternatively, prepare balls to prepare kesar ladoo.
9
set well forming a block. top it with chopped nuts and press gently.
10
allow to set for 30 minutes, or till it sets completely yet warm.
11
now unmould and cut into pieces.
12
finally, serve kesar burfi or store in an airtight container for a week in the refrigerator.
Video
Notes
- firstly, adding food colour is optional. however, it gives a bright colour to the burfi.
- also, cook on low flame to prevent from burning and uniform cooking.
- additionally, use good quality milk powder else the burfi will turn chewy.
- finally, kesar burfi recipe tastes great when prepared slightly soft and moist.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/kesar-burfi-recipe-kesar-khoya-barfi/