Dulce de Leche Burfi is a delicious fusion of two magnificent worlds, bringing together the rich, creamy flavors of authentic Indian burfi and the velvety sweetness of South American dulce de leche. It has the best of two cultures!
It is a quick and easy no-bake dessert that gets ready in just 30 minutes, which makes it a perfect mithai to share during the festivals of Diwali, Holi or other occasions.
Exotic ingredients often require precise knife skills to handle and prepare them properly.
Table of contents
Made with 6 handful ingredients, this easy dessert is a one stop solution for your sweet cravings.
Whether you are an enthusiast of Indian mithai (sweet dishes), milk-based burfi, or looking to explore a new sweet dish, this Dulce de Leche Burfi will surely overwhelm your sense of taste.
About Dulce De Leche Burfi
Dulce De Leche Burfi is a sweet harmony between Dulce de Leche and traditional Indian Burfi. It is a sweet treat that seamlessly merges the legacy of Indian burfi with the caramelized milk ‘dulce de leche’. Each bite of this milky burfi is a melting moment of sweetness that’s so irresistible.
It is super easy to make and tastes incredibly delicious with velvety and melts in your mouth texture. Plus, it is a hassle-free dessert that doesn’t require any baking skills.
Whether you are hosting a get-together, celebrating a special occasion, or just craving a dessert, this homemade Dulce de Leche Burfi is a perfect solution.
As a milk-based mithai or sweet, this indulgent burfi is not overly sweet or heavy on the palate. The sweetness is perfectly balanced, which makes it a crowd-pleaser for people of all age groups. The velvety creaminess of this burfi and the delightful contrast makes it a decadent dessert choice for any festival or occasion. Plus, it is also a versatile treat.
Quick and Easy Homemade Burfi
To make this fusion burfi, you simply need to cook the ghee, milk, and milk powder with dulce de leche. Flavour it with some cardamom, then add some nuts of your choice. Let it set and cut into desired shapes. The result is fudge-like candies that are not only quick and easy to make but also exceptionally delicious.
This blend of creamy and sweet milk fudge is an ideal dessert choice for anyone looking to indulge in a homemade burfi that is similar to what you get at the finest mithai shops.
It is a classic choice for satisfying your sweet tooth and can be enjoyed anytime. So, when you want a dessert, but don’t have much time, then try this homemade burfi that is way better than you can find in a sweet shop.
Benefits of Dulce De Leche Burfi
This Dulce De Leche Burfi…
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is easy No-Bake Recipe
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tastes so rich and creamy
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is a versatile dessert
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is a milk-based sweet
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has delicately flavored with cardamom
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is vegetarian & gluten-free
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is a great dessert for festivals
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makes a lovely holiday gift
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is loved by kids and adults alike
Ingredients
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Ghee: Clarified butter also known as ghee is a quintessential ingredient used in making Indian sweets. Known for its richness and aromatic flavors, it infuses a rich, nutty aroma into the burfi. I have used homemade ghee here, but you can also use store-bought ghee.
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Milk: It is one of the main ingredients of this burfi recipe. It is added to give this burfi a rich, luscious creaminess. Since it is a milk-based dessert, using full cream or full fat milk is highly recommended here to get the melt-in-your-mouth texture.
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Milk powder: Since there is no mawa in this recipe, milk powder is used to make the base of this confectionery. Milk powder gives it a milky sweetness, and a burfi-like indulging texture. Full-fat or full cream milk powder yields the best burfi.
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Dulce de Leche: It is the star of this recipe, so make sure that you are using high quality dulce de leche. The caramelized milky touch brings an elegant caramel-y sweetness that goes so well with the classic burfi flavors.
For this recipe, you use both homemade and store-bought.
- Cardamom Powder: Cardamom is a traditional sweet-fragrant Indian spice that is commonly used in Indian sweets. A little bit of cardamom powder enhances the taste of this burfi.
You can also add other dessert flavorings such as rose water or saffron, they also taste good in this burfi.
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Nuts: To add a nutty crunch, I have added some sliced pistachios to the burfi mixture. You can also mix nuts or any other nuts of your choice. Other nuts that taste good in this burfi recipe are cashew nuts, or pistachios.
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Garnish: I have garnished the burfi with edible silver leaves for a festive presentation. You can also use gold leaves here as a decorative element. Also, to add some contrast and to give it a nutty crunch I have topped burfi with some pistachios.
And for a subtle floral fragrance, I have sprinkled some fried rose petals as a final flourish. Adding garnish is entirely optional in this recipe, so feel free to omit these ingredients from the list.
Variations
Date Dulce De Leche Burfi
Love an added dried fruit in your desserts? Then add about 2-3 tablespoons of chopped dates to the burfi mixture before setting. The rest of the recipe will be the same.
Walnut Dulce De Leche Burfi
For a wal-nutty twist, add some crushed or powdered walnuts to this burfi mixture and follow the same recipe.
Coffee Dulce De Leche Burfi
To make coffee dulce de leche burfi, you just have to add about 1 tablespoon of instant coffee powder to the mixture and your Coffee flavored Dulce De Leche Burfi is all set.
Dulce De Leche Katli
Fancy a rose kaju katli, pista katli, peanut katli, badam katli or any other katli? Then trying this Dulce De Leche Katli is a lovely way for you. To make a katli, you can swap the mix powder with any of the nut powder of your choice. In this recipe, you can use pistachio/walnut/almond/peanut/walnut or cashew nut powder.
Condensed Milk Burfi
For this version, swap Dulce De Leche with the same amount of store-bought or homemade condensed milk.
Caramel Burfi
For this variation, you need to replace the dulce de leche with caramel. You can also use jaggery syrup for caramel flavor here.
Coconut Dulce De Leche Burfi
For a tropical coconut twist, you can try making coconut dulce de leche burfi. To make this version, you need to replace milk with thin coconut milk, milk powder with coconut powder or desiccated coconut. Then follow the same recipe.
Vegan Dulce De Leche Burfi
If you are following a vegan diet, then you can easily make a vegan version of this burfi recipe. To make this vegan burfi, swap the dulce de leche with coconut condensed milk or almond condensed milk.
Also, replace the milk powder with coconut powder, oat milk powder and ghee with dairy-free alternatives like coconut oil or vegan ghee.
Storage Suggestions
You can store this Dulce de Leche Burfi in an airtight container in the refrigerator for up to 8-10 days. To store, place a sheet of parchment paper or plastic wrap in an air-tight container, arrange your burfi in a single layer and refrigerate.
Freezing: If you want to store and enjoy them for a long time, then you can also freeze this burfi. To freeze, place the burfi on a freezer safe tray and freeze for up to 4 hours or until firm.
Once frozen, transfer the frozen burfi to an airtight container or freezer bag and freeze for up to 3 months.
Whenever you want to eat the burfi, just thaw them overnight or for a few hours in the refrigerator before serving.
Serving Suggestions
This creamy Dulce De Leche burfi tastes best when served chilled. You can enjoy them as an after-meal dessert, or with a cup of tea or cafe mocha for a dessert brunch.
For a festive serving, pair them with some snacks (like Samosa Pinwheels, Samosa Rolls, Cheese Garlic Masala Mathri, Namak Para, Besan Paara, Samosa), and hot chai.
For an exciting fusion dessert experience, you can opt for serving it with a scoop of vanilla ice cream, strawberry ice cream, kesar pista ice cream, or rose ice cream.
Professional Tips & Tricks for the Best Dulce De Leche Burfi
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Stirring: When making this burfi, make sure to stir the mixture continuously. Continuous stirring would prevent the mixture from sticking to the pan and forming lumps.
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Flavors: You can use any of your favorite flavorings such as saffron or rose water. Vanilla or almond extracts can also be used here.
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Setting: Allow the burfi to cool at room temperature before refrigerating. If you are in a rush, then you can also freeze the burfi for 10 minutes to speed up the process.
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Right Consistency: If your mixture seems too dry, then feel free to add 1-2 tablespoons of milk to get the desired consistency.
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Different Shapes: I have cut this burfi in square shapes, but you can cut them into any shapes you like.
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Garnish: I have garnished the burfi with edible silver leaves, dried rose petals, and pistachios. You can also use other garnishes such as desiccated coconut, saffron strands, or toffee bits.
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Serving: You can serve it as a part of dessert buffet along with other Indian desserts like Rava Laddu, Instant Badam Halwa, Coconut Burfi Roll, Chum Chum, Motichoor Ladoo, and Badam Burfi.
FAQ
How can I check if the burfi is ready to set?
To check the doneness of this burfi, roll a little part of the cooked mixture onto a greased bowl/plate. If it forms a non-sticky ball, your burfi mixture is ready to set.
What kind of milk powder is best for this Burfi?
For making dulce de leche burfi it is best to use full-fat or full cream milk powder. However, if you don’t like using full fat milk powder, then feel free to use semi-skimmed milk powder.
Why is my burfi sticky?
Burfis can only be sticky when the mixture is not cooked enough. To fix this, add the mixture to the pan, and cook it again until it reaches a dough-like consistency.
Is Dulce De Leche Burfi gluten-free?
Yes, this burfi recipe is definitely gluten free as it only uses milk powder as a base.
Can I freeze Dulce De Leche Burfi?
Yes, freezing this burfi is possible. To freeze, place burfi on a freezer safe tray in a single layer and freeze for 4 hours or until firm. Then place them in a freezer-safe container or a ziplock bag and freeze for up to 2 months.
Thaw them overnight in the refrigerator before serving. Your burfis are ready to enjoy.
What should I do if my Dulce de Leche Burfi doesn’t set?
If for some reason, your burfi isn’t set, it is likely that your mixture is undercooked. So, to set the burfi, freeze it for 20-30 minutes or until firm and then cut it into pieces and keep it refrigerated until ready to serve.
Can I use butter in Dulce De Leche Burfi?
Ghee is used for giving this burfi a traditional Indian dessert flavor, but you can surely use butter here. Make sure that you use unsalted butter here.
Why is my burfi chewy?
If you have overcooked the burfi mixture, then your burfi will come out chewy. So, make sure that you only cook the mixture until it comes together like a mass.
Dulce de Leche Burfi (Step-by-step photo instructions)
How to make Dulce De Leche Burfi
- In a large, heavy-bottomed or non-stick pan, heat 1 tablespoon of ghee over medium-low heat. Next, add 3/4 cup of milk and mix well. Let it come to a boil and then add 1 cup of milk powder. Stir until you have a smooth, lump-free mixture. Cook this mixture on low heat for about 5 minutes or until it slightly thickens. Now, add 1 cup of dulce de leche. Continue to stir. Cook the mixture further on low heat. Keep stirring continuously to avoid any sticking. This may take about 10-12 minutes. The mixture will start to leave the sides of the pan and come together as a mass.
- When the mixture thickens and starts to come together, turn off the heat. Add 1/2 teaspoon of cardamom powder and 1-2 tablespoons of sliced almonds. Mix well and continue to cook and stir for a few more minutes until the mixture is thick and leaves the pan easily. Grease or line a tray with parchment paper. Remove the pan from the heat and immediately transfer the mixture to the greased tray. Use a greased spatula or the back of a spoon to smoothen the top. Garnish with edible silver/gold leaves for a decorative touch. Sprinkle the sliced pistachios (or your choice of nuts) and dried rose petals on top. Press the pistachios down into the burfi.
- Allow the burfi to cool to room temperature. Once it cools, you can refrigerate it for 1-2 hours to help it set faster. Once the burfi is set, cut it into even squares or rectangles using a sharp knife. You can cut them in any desired shapes. Your delicious Dulce de Leche Burfi is ready to be served. Enjoy this sweet treat with family and friends! You can store the burfi in an airtight container in the refrigerator for several days. Make sure to bring it to room temperature before serving for the best flavor and texture.
Recipe Card
Dulce de Leche Burfi [Recipe]
★★★★★
(Rating: 5 from 7 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 30 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | Indian | 9-10 Burfi |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 182 calories | 1 |
INGREDIENTS
For Dulce de Leche Burfi
- 1 tablespoon Ghee (clarified butter)
- 3/4 cup milk
- 1 cup milk powder
- 1 cup Dulce de Leche (store-bought or homemade)
- 1/2 teaspoon Cardamom Powder
- 1-2 tablespoons sliced almonds or any other nut of your choice
- Edible silver/gold leaves for garnish (optional)
- Sliced pistachios for garnish (optional)
- Dried rose petals for garnish (optional)
INSTRUCTIONS:
How to make Dulce De Leche Burfi
- In a large, heavy-bottomed or non-stick pan, heat 1 tablespoon of ghee over medium-low heat. Next, add 3/4 cup of milk and mix well. Let it come to a boil and then add 1 cup of milk powder. Stir until you have a smooth, lump-free mixture. Cook this mixture on low heat for about 5 minutes or until it slightly thickens. Now, add 1 cup of dulce de leche. Continue to stir. Cook the mixture further on low heat. Keep stirring continuously to avoid any sticking. This may take about 10-12 minutes. The mixture will start to leave the sides of the pan and come together as a mass.
- When the mixture thickens and starts to come together, turn off the heat. Add 1/2 teaspoon of cardamom powder and 1-2 tablespoons of sliced almonds. Mix well and continue to cook and stir for a few more minutes until the mixture is thick and leaves the pan easily. Grease or line a tray with parchment paper. Remove the pan from the heat and immediately transfer the mixture to the greased tray. Use a greased spatula or the back of a spoon to smoothen the top. Garnish with edible silver/gold leaves for a decorative touch. Sprinkle the sliced pistachios (or your choice of nuts) and dried rose petals on top. Press the pistachios down into the burfi.
- Allow the burfi to cool to room temperature. Once it cools, you can refrigerate it for 1-2 hours to help it set faster. Once the burfi is set, cut it into even squares or rectangles using a sharp knife. You can cut them in any desired shapes. Your delicious Dulce de Leche Burfi is ready to be served. Enjoy this sweet treat with family and friends! You can store the burfi in an airtight container in the refrigerator for several days. Make sure to bring it to room temperature before serving for the best flavor and texture.
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NOTES:
- When making this burfi, make sure to stir the mixture continuously. Continuous stirring would prevent the mixture from sticking to the pan and forming lumps.
- You can use any of your favorite flavorings such as saffron or rose water. Vanilla or almond extracts can also be used here.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/dulce-de-leche-burfi/