Burfi a La Yamuna Indian Fudge
Delight your taste buds with "Burfi a La Yamuna Indian Fudge," a luscious and aromatic Indian sweet that’s perfect for festivals or indulgent treats. This easy-to-make dessert combines the creamy richness of unsweetened condensed milk and full-fat milk powder with the warm fragrance of cardamom and saffron for a decadent flavor profile. Each piece is topped with crunchy pistachios and almonds, adding a delightful contrast in texture. Ready in just 35 minutes with minimal effort, this versatile fudge is soft, melt-in-your-mouth, and beautifully golden, making it an irresistible dessert to share or savor. Whether you’re hosting a celebration or simply craving something sweet, this burfi recipe showcases the essence of Indian cuisine while being accessible to every home cook.
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Recipe Information
Ingredients
- 1 can (14 oz) Unsweetened condensed milk
- 1.25 cups Granulated sugar
- 0.5 cups Butter
- 1.5 cups Full-fat milk powder
- 0.5 teaspoons Cardamom powder
- 10 strands Saffron strands
- 2 tablespoons Pistachios (chopped)
- 2 tablespoons Almonds (chopped)
- 1 teaspoons Ghee (clarified butter)
Instructions
Grease an 8x8 inch square pan lightly with a teaspoon of ghee and set aside.
In a heavy-bottomed pan, melt butter over low heat. Stir in the condensed milk and sugar, allowing the mixture to combine thoroughly.
Gradually add milk powder to the mixture while stirring continuously to avoid lumps. Cook over medium heat for 10 minutes, stirring constantly.
Once the mixture starts thickening, add cardamom powder and saffron strands. Stir well to ensure the flavors are evenly distributed.
Reduce the heat to low and cook for another 5-7 minutes, or until the mixture begins to leave the sides of the pan and forms a dough-like consistency.
Turn off the heat and immediately transfer the mixture into the prepared pan. Use a spatula greased with ghee to press and smooth the surface evenly.
Sprinkle the chopped pistachios and almonds on top, pressing them gently into the surface.
Allow the burfi to cool at room temperature for 1-2 hours, or until it sets completely.
Once set, cut the burfi into 16 equal squares or diamond shapes. Serve fresh or store in an airtight container for up to one week.
Nutrition Facts
Calories |
4622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.9 g | 290% | |
| Saturated Fat | 128.1 g | 640% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 691 mg | 230% | |
| Sodium | 2294 mg | 100% | |
| Total Carbohydrate | 528.4 g | 192% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 521.6 g | ||
| Protein | 128.1 g | 256% | |
| Vitamin D | 18.4 mcg | 92% | |
| Calcium | 4296 mg | 330% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 6407 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
