Thandai Burfi

Thandai Burfi is a classic and delicious Indian sweet dish (mithai) for the festival of Holi and other special occasions.

Recipe Source Link:https://www.mygingergarlickitchen.com/thandai-burfi/

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RECIPE INGREDIENTS

» For Thandai Burfi

• 2 tablespoons warm milk, soaked in a pinch of saffron for 10 minutes
• 1/2 cup whole milk
• 4 tablespoons ghee
• 1 cup milk powder
• 1 cup almond flour
• 1/2 cup thandai powder
• 3/4 cup + 1 tablespoon powdered sugar (confectioners sugar)
• 1/2 teaspoon kewra water
• Edible golden/silver foil, optional
• 1-2 tablespoons chopped pistachios, optional
• A few drops of green food color, optional

RECIPE INSTRUCTIONS

» How to Make Thandai Burfi

1. In a large pan, heat 4 tablespoons of ghee on medium-low heat. Add milk and stir it well. Next, add saffron-soaked milk and mix well. Let it come to a boil.
2. Once boiled, add the milk powder and mix well. When the milk powder is mixed, add 1 cup of almond flour and mix well until everything is combined. TIP: Alternatively, you can swap almond powder with the same amount of milk powder.
3. Next, add 1/2 cup of thandai powder and mix it well. Keep cooking and stirring until the mixture is well cooked and releases the side of the pan.
4. Now, add the powdered sugar and mix well. Keep cooking and stirring the mixture continuously until it starts leaving the sides of the pan. It would take about 5-6 minutes on medium-low heat. Add kewra water mix again. To check the setting consistency, take a tiny portion of the mixture into a plate and roll it between your fingers. If it is non-sticky and holds the shape, it is ready to set. At this point, add a few drops of food coloring (if using), mix well, and turn off the heat.
5. Place a greased parchment paper on a wooden board and transfer the burfi mixture onto it. Now spread it evenly with a spatula and shape it into about 1/2 inch thick smooth rectangle/square shape. You can also smoothen the top by gently placing a parchment paper on top & and flattening it with palm.
6. Garnish with edible golden/leaves. Sprinkle chopped pistachios or some other nuts or dried rose petals on top for garnish if you like. it sit at room temperature for 2-3 hours or until set. Or let it set in the refrigerator for 1 hour to fasten the setting process.
7. Once set, trim the edges and cut the thandai burfi into square or rectangular pieces. Enjoy your thandai burfi. You can store this burfi in the refrigerator for up to 1 week.

RECIPE NOTES

1. Like any other dessert, barfi also tastes best when fresh and good quality ingredients are used. Thandai powder, almond flour, and milk powder shouldn't be stale or have a foul smell.
2. Using fresh homemade thandai masala is the best for this burfi recipe as it gives amazing flavors and taste. But you can also use store-bought thandai powder here.
3. In this recipe, I didn't use any khoya or mawa, if you want you can add about 1/2 cup of grated khoya after adding milk powder. Also, use 1 cup of milk instead of 1/2 cup.
4. Any thick-bottomed or non-stick pan is best for making this type of burfi, as it prevents the mixture from sticking to the bottom of the pan and burning.