Besan Condensed Milk Burfi Recipe - Easy Milkmaid Recipes (2024)

FAQs

Why is my burfi lumpy? ›

If the mixture turns lumpy, turn the flame to the lowest level and break them all before proceeding to the next step. Else the lumps will get hard and spoil the texture of the barfi. Maintain the flame at medium to ensure the mixture does not stick to the pan. Using a non-stick pan works best for this recipe.

A popular method of making Burfi is with condensed milk. This negates the requirement to add sugar, since the condensed milk is sweet enough. Many recipes simply call for milk powder and condensed milk.

Underrated but definitely not underused, sweetened condensed milk is as much of a backbone in classic baking as sugar is. The thick syrup contributes both the sweetness of sugar and the benefits of milk without adding too much liquid since condensing milk removes moisture and concentrates the natural sugars.

MILKMAID is a rich & smooth sweetened condensed milk - the dessert partner that helps you make a range of mouth-watering sweets at home - be it Kheer, ice creams or cakes. It's versatility lends itself well to both traditional & western desserts.

Both condensed milk and evaporated milk are forms of concentrated milk in which approximately 60 percent of the water content has been removed, but that is where the similarities end. Sugar: Sweetened condensed milk is about 45 percent sugar, while evaporated milk is unsweetened.

If syrup is not right consistency Burfi can become very soft or very dry, in any case it is easy to fix. Burfi is too soft: add little more almond powder or coconut powder. May be make them in ladoo a ball shape little smaller then golf ball and roll them in almond or coconut powder.

Why is my Barfi not setting? If the sugar syrup is undercooked barfi will not set.

Here's a general guideline: Milk-based sweets: Sweets like Rasgulla and Sandesh typically last 2-3 days when stored in the refrigerator. Dry sweets: Dry sweets like Barfi and Chikki can last up to 2 weeks when stored in an airtight container in a cool, dry place.

Barfi or burfi is a milk-based sweet from the Indian subcontinent with a fudge-like consistency. Its name comes from the Persian and Urdu word (barf) for snow. Barfi is consumed throughout India and Pakistan and is especially popular in North India.

Barfi (also spelled as burfi, barfee and borfi) is a dense, fudge-like, perfectly crumbly, melt in your mouth, milk-based Indian sweet (mithai), usually made with milk powder and sugar. The word barfi originates from the Persian word barf, which means snow.

What is the difference between barfi and Katli? ›

Texture: Kaju katli has a fudgy and smooth texture due to the rich silver leaves. It is typically thin, flat, and diamond-shaped. Kaju barfi, on the other hand, has a slightly grainy and crumbly texture due to the addition of milk solids (khoya). It is usually thicker and cut into square or rectangular shapes.

Because condensed milk is more concentrated than the same volume of regular milk, it contains more lactose. Sweetened condensed milk includes a lot of calories, but it also has a lot of saturated fat, which is dangerous for people with diabetes and heart issues.

Baking Soda will make the Milk thick and give creamy texture. Condensed Milk is ready. It is thick and creamy. Cool down to room temperature.

Made with real milk and sugar to add a creamy sweetness to desserts and baked goods. Perfect for baking, drizzling over fruit or ice cream, and sweetening beverages.

Unsweetened condensed milk can be used in equal quantities to substitute cream or you can use half cream, half condensed milk for most recipes.

A can of sweetened condensed milk is a wonderful thing to have. Use it to create perfect pies and puddings, deliciously moist cakes, and irresistible cookies and candies. No matter what kind of decadent dessert you're in the mood for, we've got you covered with this collection of recipes using sweetened condensed milk.