Thandai Burfi is a classic and delicious Indian sweet dish (mithai) for the festival of Holi and other special occasions. This is a fusion dessert made by combining the flavors of traditional Indian mithai, ‘Burfi’, with the aromatic and refreshing Thandai powder.
Serving on unconventional surfaces like slate or stone adds an element of surprise to your presentation.
Table of contents
No Indian festival or special occasion is complete without a delicious mithai and when it comes to sweet dishes a burfi holds a very high rank. It is one of such Indian sweets that are rich and have a flavourful taste.
All in all Thandai Burfi is a must-have during Holi and other festivals.
Making this burfi is super easy and takes only 25 minutes if you have thandai powder/masala! Plus, there is no need to make sugar syrup and you can easily customize it according to your taste buds.
Thandai Burfi is a classic and delicious Indian sweet dish (mithai) for the festival of Holi and other special occasions. This is a fusion dessert made by combining the flavors of traditional Indian mithai, ‘Burfi’, with the aromatic and refreshing thandai powder.
This burfi is a wonderful way to introduce exciting and eccentric flavors to your family and friends. If you are looking for an excellent dessert, this Thandai Barfi perfectly fits the bill!
About Thandai Burfi
Thandai Burfi or Barfi is a type of Indian-style fudge made by adding Thandai powder to the Burfi mix. When you blend Thandai and Burfi, the result is a scrumptious and delicate dessert that will leave you craving more.
It has a melt-in-mouth, nutty texture, and exquisite taste which makes it a dessert that is hard to resist.
It is a fusion of a refreshing thandai drink and the finest Indian sweet, Burfi. The burfi base is made with a mix of ghee, milk, milk powder, almond flour, sugar, saffron, and kewra water.
Thandai masala is made from a blend of nuts like almonds, cashews, pistachios, seeds such as melon seeds, poppy seeds, and fennel seeds, along with spices/flavorings such as rose, cardamom, black peppercorns, and saffron. The unique spice and nut blend gives this burfi a unique flavor, outstanding nutty texture, and delightfully rich taste.
This Burfi is inspired by Thandai-flavored dishes. Thandai is a quite popular Indian drink prepared by combining together a mixture of nuts, spices, flavorings, and milk. It is a drink that is traditionally consumed during the festival of Holi due to its cooling properties and potency and as a mood enhancer.
It is a must-try dessert for anyone who loves Indian sweets (mithai). The rich and nutty flavor makes it more flavorful, and a special treat for a festival.
So, this Holi, please your loved ones with this exemplary mithai ‘Thandai Burfi’ to make the festival even more special.
If you love Thandai flavored dishes, then I have some really exotic recipes you can try. If you are a cheesecake fan then you can make Thandai Cheesecake for the holi. Or if you are throwing a holi party and you can serve individual thandai infused treats like Thandai Shrikhand, Thandai Frappe, or Thandai Kulfi.
Here are some reasons why you would love This Burfi:
This Thandai Burfi
✓ is a classic and delicate dessert
✓ has a rich and nutty taste
✓ is quick and easy to make
✓ has a melt-in-mouth texture
✓ has cooling properties
✓ is suitable for festivals and gatherings
✓ is vegetarian and gluten-free
✓ can also be made vegan
✓ can be customized to suit individual tastes
✓ makes a wonderful holiday gift
✓ gives a delightful taste experience
✓ has exciting flavors
✓ requires only a few ingredients
✓ gets done in just 25 minutes
Thandai Burfi Ingredients
Thandai Barfi is a straightforward dessert prepared with some easily available ingredients. The key ingredients of Thandai Burfi include:
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Milk: I have used whole or full milk for making this burfi. You can use semi-skimmed milk, but don’t use fat-free milk here as it won’t give it a rich taste and creamy texture.
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Milk Powder: Since there is no mawa in this recipe, milk is used to create the milky and creamy burfi base. Since it is one of the key ingredients, I would suggest using good-quality organic milk powder. Regular full-cream milk powder works best here.
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Almond Flour: I have also used almond flour to make it taste more like a nut burfi. If you don’t want to use almond flour then you can replace it with the same amount of milk powder or coconut flour.
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Ghee: Clarified butter aka Ghee is an essential ingredient to make any burfi, it is used to enhance the aroma and rich flavors of this Burfi.
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Thandai Powder/Masala: Thandai powder is made by blending together a mixture of nuts, spices, and dried rose petals.
The key ingredients of Thandai masala include almonds, cashews, pistachios, cardamom, fennel seeds, poppy seeds, poppy seeds, saffron, and dried rose petals.
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Sweetener: To sweeten the burfi, I used powdered or confectioners’ sugar in this recipe. You can also use granulated or crystal sugar. Jaggery powder can also be used here. Just make sure to increase the amount of jaggery powder.
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Flavorings: I have added a dash of kewra water and saffron-soaked milk to flavor this thandai burfi. You can also use rose water and additional cardamom powder for this burfi.
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Chopped Nuts: I have garnished burfi with chopped pistachios to make it appealing and give it a texture and crunch. You can also use other chopped nuts such as almonds, or cashews.
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Edible Golden/Silver Leaf (Varak): I have garnished the burfi with edible golden leaves aka warq to give it a festive feel and attractive appearance.
Thandai Burfi Variations
Relishing this gorgeous Thandai Burfi recipe is delicious on its own, but you can surely customize it to make it suitable for your tastebuds.
If you want to create some different flavor profiles or if you want to add an extra depth of flavors then you can try your twist to this flavorful dessert. Here are several Thandai Burfi variations you can check:
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Coconut Thandai Burfi: To give it a coconutty flavor, you can add grated or shredded coconut to Thandai Burfi. It is a wonderful variation for those who adore coconut flavors.
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Tutti Frutti Thandai Burfi: You can add 2-3 tablespoons of Tutti Frutti or candied dried fruits to the burfi texture. It makes it more colorful with tiny colorful gems.
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Fruit & Nut Thandai Burfi: In this type of burfi, you can add a mix of chopped dried fruits and nuts such as raisins, cashew nuts, almonds, pistachios, dried cranberries, dried figs, and dried apricots.
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Chocolate Thandai Burfi: To this burfi a chocolate twist, you can add about 2 tablespoons of unsweetened cocoa powder to this burfi mixture. It is a great option if you like chocolate burfi.
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Rose Thandai Burfi: You can also add 1 tablespoon of rose syrup or rose water to make rose-flavored thandai burfi. Here, dried rose petals can also be added for a rich and luxurious taste and attractive appearance.
Storage Suggestion
This burfi stays fresh for up to 1 day at room temperature in a cool and dry place. They keep well for up to 1 week in the refrigerator.
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To store, at room temperature place the cooled burfi in parchment paper lined in an airtight container and store in a cool and dry place away from direct sunlight.
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To refrigerate, wrap each burfi in plastic wrap to prevent it from drying out, and then transfer them to an airtight container and refrigerate for up to 1 week.
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If you want to increase the shelf life of these cookies, then you can also freeze these barfis. Thandai Burfi can be frozen for up to 2 months.
To freeze, wrap each barfi piece in plastic wrap and then arrange them on a freezer-safe tray and freeze for 4 hours or until frozen. Then transfer them to a Ziploc bag or a freezer safe or a freezer-safe container and freeze for 2 months.
When you want to serve, just thaw the burfi overnight in the refrigerator.
Tips and tricks to make the Best Thandai Burfi
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Use fresh ingredients – 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.
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Thandai Masala – Using fresh homemade thandai powder is the best for this burfi recipe as it gives amazing flavors and taste. But you can also use store-bought thandai masala here.
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Milk Solids (Khoya/Mawa) – 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.
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Best pan – 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.
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Stir – Stirring continuously makes sure that your burfi has no lumps, and gets cooked evenly. Stirring continuously also avoids burning.
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Edible leaves – They are only used for decoration, so using warq or edible golden/silver leaves is optional. If you don’t like using edible leaves, then you can surely omit them.
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Add sugar in stages – Add sugar to the Burfi mixture in stages and taste the mixture after each addition. This will help you to adjust the sweetness according to your preference.
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Ghee – Ghee gives the burfi the most aromatic taste and rich flavor. But if you don’t have ghee then you replace it with the same amount of melted butter.
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Food color – I have added a few drops of green color, but adding any edible food color is optional.
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Color – The color of the thandai burfi depends on the amount and color of thandai masala you’ve used.
FAQ
Can I use store-bought Thandai masala for making Thandai Burfi?
Homemade thandai masala tastes good in this recipe, and making it at home is also simple. Just some roasting and blending are needed. But you can surely use store-bought Thandai masala here. Store Bought thandai masala has a slightly different flavor than homemade Thandai masala.
Can I use mawa instead of milk powder for making Thandai Burfi?
Yes, you can use mawa for making this burfi. Replace the 1/2 milk with 1 cup of grated mawa/khoya. You can use saffron-soaked milk.
How long does it take to make Thandai Burfi?
It takes about 25-30 minutes of effective work to make Thandai Barfi from scratch, and an additional 2-3 hours for setting it up.
Can I make this burfi ahead of time?
Yes, definitely. Making Thandai Burfi a couple of days in advance is possible. If you are making a large batch, then make this in advance and store it in the refrigerator.
Can I use any nuts for making this burfi?
Yes, adding any type of nuts of your choice to this burfi is surely attainable. You can add nuts such as almonds, cashews, pistachios, or walnuts.
Can I make Thandai Burfi without sugar?
Yes, creating thandai burfi without sugar is achievable. You can swap sugar with jaggery powder or date paste. If you are using jaggery powder then you will need to add about 1 ½ cups of jaggery powder.
Can I make Thandai Burfi vegan?
Yes, making a vegan version of this Thandai Burfi is certainly doable. To make it vegan, substitute ghee with coconut oil or vegan ghee. And use vegan milk alternatives and coconut milk powder.
Thandai Burfi (Step-by-step photo instructions)
How to Make Thandai Burfi
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 Card
Thandai Burfi [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 25 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | Indian | 15 Burfis |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 148 calories | 1 |
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
INSTRUCTIONS:
How to Make Thandai Burfi
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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NOTES:
- 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.
- 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.
- 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.
- 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.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/thandai-burfi/
