Ingredients
Burfee Base
2 cups milk powder
1 cup icing sugar
½ cup fresh cream
½ cup butter (melted)
½ tsp elachie (cardamom powder)
1–2 drops green food colouring (optional for pistachio look)
½ tsp rose essence OR 1 tbsp rose water (optional)
Pistachio Layer / Topping
½–¾ cup finely crushed pistachios
Extra 1–2 tbsp pistachios for sprinkling
Optional: 2 tbsp condensed milk for a creamier pistachio layer
🥣 Method
1. Prepare the Burfee Dough
In a bowl, mix the milk powder + icing sugar + elachie.
In a small pot, warm the butter + fresh cream until just hot (do not boil).
Add the warm mixture to the dry ingredients.
Add food colouring and rose essence if using.
Mix with a spoon first, then knead lightly with your hands until smooth.
It should be soft but not wet.
If too crumbly: add 1 tbsp warm cream at a time.
If too soft: add 2–3 tbsp milk powder.
2. Add the Pistachios
Fold in ½–¾ cup finely crushed pistachios into the burfee dough.
Knead lightly so the pistachios are evenly spread.
3. Shape the Burfee
Option 1: Set in a tray
Press the mixture into a greased or lined tray.
Smooth the top with a greased spoon.
Sprinkle extra crushed pistachios and gently press down.
Option 2: Roll into balls
Make smooth burfee balls and roll in pistachio crumbs.
Option 3: Layered burfee
Press plain burfee at the bottom
Mix pistachios into half the mixture
Press the pistachio layer on top
4. Chill & Set
Refrigerate for 3–4 hours or until firm.
Slice into squares, diamonds, or bars.
💡 Tips for Perfect Burfee
Warm cream + butter helps the dough come together smoothly.
Use good quality milk powder for the creamiest texture.
Don’t over-knead; it makes the burfee oily.
For a richer flavour, add 2 tbsp condensed milk—but this makes it softer, so add extra milk powder if needed.
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