Malai Burfi

Malai Burfi

If you’ve ever had a craving for something sweet and creamy, Malai Burfi might be just what you need. This sweet treat is a favorite at festivals, special occasions and even as an everyday indulgence. Malai Burfi is made from simple ingredients and there is an easy and quick way to prepare this as well. This is perfect to serve your guests during the festivals.

Malai Burfi
Malai Burfi

Malai Burfi combines the richness of milk cream with the sweetness of sugar and the flavors of cardamom. Traditional way of making Malai Burfi might seem like a task but this quick and easy shortcut method can definitely inspire us to make it whenever we are craving for something sweet. You can also customise the flavours of Malai Burfi. This can be made in different flavours like chocolate, rose, pistachio etc.

So, next time you’re in the mood for something sweet and special, give Malai Burfi a try – you won’t be disappointed!

Malai Burfi

Course: DessertCuisine: IndianDifficulty: Easy


Prep time


Cooking time


Total time



The creamy texture combined with the sweetness and the aromatic spices makes Malai Burfi a sweet that’s hard to resist.


  • Ghee – 1 tsp

  • Fresh Cream – 6 tbsp

  • Milk – 3 tbsp

  • Milk Powder – ¾ cup

  • Condensed Milk – ¾ cup (reduce by 2-3 tbsp if milk powder is sweetened)

  • Paneer – 300 gms, grated

  • Cardamom Powder – ¼ tsp

  • Chopped almonds and pistachios


  • Into a pan or a kadai, add ghee, fresh cream, milk and milk powder and mix it all well. Turn on the heat and cook till the mix starts to thicken.
  • At this stage, add the condensed milk and grated paneer and cook till the mixture starts to leave the sides of the pan or kadai.
  • Add cardamom powder, mix well and turn off the heat.
  • Grease and line a dish and add some chopped almonds and pistachios at the bottom. Spread the burfi mix evenly on top of this and press it down gently.
  • Let it cool down and then refrigerate it for a couple of hours.
  • Once the burfi is set, invert it and slice it into pieces. Keep the burfi refrigerated.

Recipe Video

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