Thandai Burfi
16 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tablespoon milk (15 ml, I used whole milk)
- pinch saffron strands
- 5 tablespoons unsalted butter (around 71 grams)
- 1/2 cup + 1 tablespoon milk (120 ml + 15 ml , I used whole milk)
- 2 cups milk powder (200 grams, I used nestle NIDO dry whole milk)
- 1/2 cup thandai powder (50 grams)
- 3/4 cup powdered sugar (90 grams, also known as confectioners sugar (not to be replaced with regular white sugar))
Method
- Heat 1 tablespoon (15 ml) milk in a small pan. Once the milk is warm, add pinch of saffron strands (crush it before adding) and then set this aside.
- Now, heat a wide pan on medium-low heat and add butter to it. Once the butter melts, add 1/2 cup + 1 tablespoon milk (120 ml + 15 ml) to it and stir.
- Add the milk powder, thandai powder and the saffron milk that we had prepared earlier to the pan and mix everything.
- Now, add the powdered sugar.ย Mix it well and start cooking the mixture, stirring continuously.
- After around 4 minutes of cooking on medium-low, the dough will start leaving the sides of the pan.
- Now, turn heat to very low and continue to cook for additional 5 minutes or so, stirring continuously. After 5 minutes, the dough will become totally non-sticky. It won't stick to your fingers at all and you will be able to roll it and make a ball from it easily.ย Total time taken after adding sugar to this stage was 9 minutes (4 mins on medium-low and 5 mins on low heat). This will may vary depending on the pan you are using and also the intensity of the heat, so look for the non-stickiness of the dough and being able to roll it as the main points.
- Transfer dough to a tin lined with parchment paper or you can grease the pan with butter and then place the dough on it. I simply shaped it into a square on a parchment paper. Smooth the top with a spatula, you can also roll the dough by placing parchment paper on top to even it out.Sprinkle dried rose petals on top and let it set for 2 hours. You can also put it in the fridge to speed up the process.
- Once set, cut the thandai burfi into squares. Keep it refrigerated and consume with in 5 days!