Milk Khoya Burfi

Nutrition values are AI-estimated based on ingredients.

• 6 cups full-fat milk
• 2-3 tablespoons lemon juice
• 1/2 cup milk powder
• 1-2 tablespoons ghee
• 1/2-3/4 cup granulated sugar
• Thinly sliced pistachios for garnish

1. 1Bring full-fat milk to a boil in a pot.
2. 2Add lemon juice to curdle the milk, then strain through cheesecloth to separate paneer from whey.
3. 3Squeeze out excess liquid from the paneer to make it firm and crumbly.
4. 4Transfer paneer to a bowl, add milk powder, and mix well.
5. 5Heat ghee in a non-stick pan, add paneer-milk powder mixture, and cook, stirring continuously, until it forms a soft, dough-like consistency (khoya).
6. 6Transfer the cooked mixture to a bowl and let it cool completely.
7. 7Once cooled, add granulated sugar and mix thoroughly with hands until well combined.
8. 8Grease a square baking dish with ghee, then press the burfi mixture evenly into the dish.
9. 9Let the burfi set for at least one hour at room temperature.
10. 10Score the set burfi into squares and garnish with sliced pistachios before serving.

These instructions are our analysis of the original video. Watch on YouTube →