Milk Powder Burfi Bars

An exotic Indian fusion dessert, these Milk Powder Burfi Bars are so addictive that you will keep coming back for more!!!

Garnished with fresh edible flowers, it makes a statement in itself and would definitely be a great addition to your Diwali menu.

Why make this recipe?

These Burfi Bars has a crusty crumbly biscuity layer - who doesn't love Parle G??

Followed by nutty classic Milk Powder Burfi and topped with silky smooth white chocolate.

Apart from the flavour, texture and the look of it, these Milk Powder Burfi Bars are

1. Easily portable, so makes a great edible gifting idea.
2. Lasts longer than you would imagine.
3. Can be easily customisable; find various options in the recipe card.
4. Though time consuming in terms of chilling each layer, the active time on making this is hardly any.

Who wouldn't love to switch up the traditional recipe to tweak it and win applause from anyone who would lay their hands on the Burfi??

If you are sold, which I am sure you are let me quickly run you through the Ingredients list.

This recipe is inspired by Hetal's Peda Bark from Milk and Cardamom.

Ingredients Needed:

Ingredients Notes:

1. Biscuit: In place of Parle G you can also use any Digestive Biscuits like Marie Biscuit or Graham Crackers can also be used.
2. Milk Powder: Use full fat milk powder.
3. DIY Nut Flour: Pulse 3 tbsp of Almonds and 3 tbsp Pistachio until fine. Pass it through a sieve and use.
4. Chocolate: I recommend using a good quality chocolate here. I am using Whittakers.

Step by Step Tutorial:

Step 1 - Prepare the Cake Tin

To set the Milk Powder Burfi Bars we are using an 8x8 inch cake tin here, preferably square tins, you can use any that is easily available to you.

Image 1: Spray the base and sides with cooking oil; alternatively you can also choose to butter the sides and base of the pan.

Image 2: Line a parchment paper on top of it in a way that a portion of the paper is hanging from two sides of the pan. This makes it easier to lift the dessert once it is completely set.

Step 2 - Prepare the Biscuit Crust

Pulse together 35 Parle G Biscuits until crumbly. Add powdered sugar and melted butter and combine together until it resembles wet sand. (images 3 -5)

When you press a portion of crumbs in between your palms it should retain its shape. (image 6)

Now transfer it to the prepared baking pan. (image 7)

Press to level it and then lightly toast it in the preheated oven of 180·C FOR 10 mins. (image 8)

This is optional. You can alternatively just allow it to sit in the fridge for 15 mins too if you wish to make it a completely No Bake recipe. 

So I am choosing to toast it in the oven.

Once out allow it to cool a bit and then put in the fridge until ready to use.

Step 3 - Preparing the Milk Powder Burfi

I am using the same recipe of the Milk Powder Burfi which I had shared for Diwali 2 years back.

Consider checking that post for more additional details by clicking here.

In a pan melt the ghee over medium flame (image 9).

Once melted switch off the flame and add the milk. Give a mix and add the milk powder and nut flour. (images 10 -12)

Switch on the flame to medium and combine together.

Add the sugar, cardamom powder, food colouring if using mix until the dough thickens and starts leaving the sides and base of the pan and rotates together. (image 13 - 14)

This would take around 10 to 12 mins of your time.

TEST:

To test whether the burfi is ready or not, take a small portion of it in a bowl and try to roll it form a ball.

If you can easily form a ball that indicates the burfi is ready. (image 15)

Take it off the flame.

Please note: I forgot to add cardamom powder while cooking so I am adding it at a later stage but you can add as mentioned in the recipe.

Layer this on top of the biscuit base. (image 16)

Press and spread using a spatula to even thickness. (image 17)

Let is sit at counter top itself for 2 hours.

Step 4 - White Chocolate Ganache.

Make use of your favourite good quality white chocolate. I am using Whittaker’s here (not sponsored post).

Always chop your chocolate down which makes it easier to melt along with the cream. (image 18).

Pour in the cream and melt it in a double broiler until the chocolate is all melted and combined with the cream and is of a pourable consistency. (images 19 -20)

To give it a whitish colour I am adding in some white food colour this is optional you can skip it if you like.

Just mix everything well and let this mixture cool a bit. 

If you pour at this stage then the ganache might ruin the texture of the burfi so wait for it to cool a bit. Let it sit on the counter top itself for a while.

Depending upon the temperature it would take 10 to 20 mins.

Once it is cold to touch, give a quick mix and pour it on top of the burfi layer. (images 21 -22)

If you are using fresh flowers to decorate like I have done, you can either do it at this stage or when the ganache is partially set. (images 23)

In place of fresh flowers you can also use Slivered Nuts to decorate the ganache.

Let the ganache set completely in the fridge before slicing and serving these fancy looking Milk Powder Burfi Bars.

Recipe Substitutions:

1. Parle G: Any biscuit base can be used.
2. Nut Flour: Instead of making the flour at home you can use Almond Meal and Pistachio Flour from the stores. Or completely skip the nut flour and use milk powder only.
3. Any decorations of choice can be done on top of the ganache.

Recipe Variations:

1. Triple Chocolate Burfi Bars: Use oreo or chocolate biscuit as the base in place of Parle G. Use cocoa powder in place of nut flour and use dark chocolate in place of white chocolate to make triple chocolate burfi bars.
2. Kaju Katli Squares: You can make kaju katli dough and layer that on top of the biscuit layer in place of burfi altogether. You can get the recipe for traditional kaju katli by clicking here or this no cook 2 ingredient kaju katli also turns out amazing.
3. Peda Bars/Squares: This 4 mins Chocolate Peda recipe can be used and layered on top of the Biscuit Layer in place of burfi.
4. Butterscotch Bars/Squares: Make use of lotus biscoff as the base layer followed by a layer of this butterscotch peda topped with some butterscotch praline and butterscotch sauce. This would be so good.

So it is so easy to play around with the recipe and customise it into your own.

If you cut into bars you can call it bars like I have done today and cut into squares to call it squares. Totally up to you.

PRO Tips:

1. Toasting the biscuit layer gives an amazing flavour so I recommend toasting it rather than turning it into a No-Bake recipe.
2. Keep on stirring the milk powder burfi at all times so that the base doesn't get burned.
3. Always ensure that all the layer components are cooled before layering or else you might accidentally ruin the texture of the previous layer.
4. If you ganache is not completely set then please make use of hot knife to cut out even portions.

Storage Instructions (Shelf Life):

You can store the Milk Powder Burfi Bars in an air tight container in the fridge for 7 to 9 days.

Make Ahead Instructions:

Since this dessert stays good for a week, you can definitely make it ahead of time and keep in the fridge until ready to serve.

In fact since each layer takes about an hour to set it would be an ideal choice to break the steps and plan as per your day if making for a party or even for Diwali.

FAQ's:

More Indian Fusion Dessert recipes:

1. Easy Rasmalai Trifle: The best dessert to try this season.
2. Gulab Jamun Cake
3. Gajar Halwa Cake
4. Eggless Burfi Cupcakes