Milk Powder Chena Burfi Recipe
Indulge in the rich, creamy goodness of Milk Powder Chena Burfi, a delightful Indian dessert that effortlessly combines the flavors of milk and aromatic spices, making it perfect for festive occasions or as a sweet treat to enjoy after any meal. This delectable treat is easy to make at home, and its melt-in-your-mouth texture will surely impress your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Milk | 1-1/2 liters |
| White vinegar or lime juice | 2 tablespoons |
| Sugar | 1/2 cup |
| Milk powder | 1/2 cup |
| Condensed milk | 1 cup |
| Cardamom (Elaichi) pods/seeds | 4, crushed |
| Ghee | 3 tablespoons |
| Pistachios | 1 tablespoon, chopped |
| Saffron strands | 1/8 teaspoon (optional) |
| Yellow food color | 1 or 2 drops (optional) |
Nutritional Information (Per Serving)
| Nutritional Component | Amount |
|---|---|
| Calories | Approximately 250 |
| Protein | 5 grams |
| Carbohydrates | 32 grams |
| Total Fat | 12 grams |
| Saturated Fat | 6 grams |
| Sugar | 20 grams |
Preparation Time
| Time Component | Duration |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 8 servings |
Instructions
To begin making the Milk Powder Chena Burfi, we need to prepare the chena (Indian cottage cheese) first.
-
Boil the Milk: In a thick-bottomed pan, bring the milk to a boil over high heat. Stir occasionally to prevent it from scorching.
-
Add Vinegar or Lime Juice: As soon as the milk starts boiling, reduce the heat to medium and add the white vinegar or lime juice. Continue stirring the milk gently with a spoon.
-
Separate Chena: After about 2-3 minutes, you will see the whey completely separating from the chena. Pour the curdled milk into a pan or bowl lined with a thin cotton napkin.
-
Drain the Whey: Once all the curdled milk has been added, gather the edges of the cotton napkin and gently squeeze out the remaining whey.
-
Rinse the Chena: Rinse the collected bundle of chena under cold water to eliminate the aftertaste and smell of the vinegar or lime juice. Place a weight on the chena bundle for 6 to 7 minutes to press out any excess liquid. Your chena is now ready.
-
Mash the Chena: In a mixing bowl, mash the chena coarsely. Add sugar, condensed milk, crushed cardamom, and ghee. Mix well until all ingredients are thoroughly combined.
-
Cook the Mixture: Transfer the mixture to a thick-bottomed pan. Heat the mixture over medium heat, stirring continuously. Once the sugar has completely dissolved, add the milk powder.
-
Thicken the Mixture: Continue to cook the mixture, stirring constantly, until it thickens and starts to leave the sides of the pan.
-
Spread and Garnish: Turn off the flame and spread the mixture onto a greased plate or tray. Garnish with chopped pistachios and saffron strands for an added touch of elegance.
-
Cool and Cut: Allow the burfi to cool completely, then cut it into squares or your desired shapes.
Now your delicious Milk Powder Chena Burfi is ready to serve! This delightful treat is perfect for sharing during festivals or as a dessert after meals, including traditional favorites like Jodhpuri Aloo, Ajwain Puri, and Boondi Raita. Enjoy the creamy, sweet, and aromatic flavors of this classic Indian dessert with your loved ones!
