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
- Easily portable, so makes a great edible gifting idea.
- Lasts longer than you would imagine.
- Can be easily customisable; find various options in the recipe card.
- 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.
- Biscuit: In place of Parle G you can also use any Digestive Biscuits like Marie Biscuit or Graham Crackers can also be used.
- Milk Powder: Use full fat milk powder.
- DIY Nut Flour: Pulse 3 tbsp of Almonds and 3 tbsp Pistachio until fine. Pass it through a sieve and use.
- 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.
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.
- Parle G: Any biscuit base can be used.
- 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.
- Any decorations of choice can be done on top of the ganache.
- 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.
- 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.
- Peda Bars/Squares: This 4 mins Chocolate Peda recipe can be used and layered on top of the Biscuit Layer in place of burfi.
- 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.
- Toasting the biscuit layer gives an amazing flavour so I recommend toasting it rather than turning it into a No-Bake recipe.
- Keep on stirring the milk powder burfi at all times so that the base doesn't get burned.
- Always ensure that all the layer components are cooled before layering or else you might accidentally ruin the texture of the previous layer.
- 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.
I always prefer using Full Fat Milk Powder when it comes to making Indian sweets. Nestle is a good brand. That being said any brand can be used or loose Milk Powder purchased from Indian stores would also work for this recipe.
I would not recommend. The biscuit layer adds an amazing crumbly texture and also helps to hold all the layers intact.
No not at all.. It has the perfect balance of flavour and texture.
More Indian Fusion Dessert recipes:
- Easy Rasmalai Trifle: The best dessert to try this season.
- Gulab Jamun Cake
- Gajar Halwa Cake
- Gajar Ka Halwa Shots
Milk Powder Burfi Bars
- 35 Parle G Biscuits
- 1/3 cup Powdered Sugar
- 1/2 cup Melted Butter
- 1/4 tsp Salt
Milk Powder Burfi
- 1/2 cup Ghee
- 3/4 cup Milk
- 2.5 cups Milk Powder
- 1/2 cup Nut Flour (refer notes)
- 1 cup Powdered Sugar
- 1/2 tsp Cardamom Powder
White Chocolate Ganache
- 300 gms White Chocolate
- 150 gms Cream
Step 1 - Prepare the Cake Tin
- Spray and line an 8x8 inch cake tin with parchment paper such that a portion of the paper is hanging around the sides. (This makes it easier to lift the dessert once set). Set aside.
Step 2 - Biscuit Layer
- Pulse the biscuits in a food processor to form crumbs. You would need 2 cups of biscuit crumbs.
- Transfer it to a mixing bowl along with the sugar and melted butter.
- Combine until everything comes together and resembles wet sand. If you take a portion of it and press between your plams it should hold its shape well.
- Transfer to the prepared cake pan and press and level it evenly.
- Toast it in a pre-heated oven of 180°C for 10 mins. Once out of the oven, let it cool for 5 mins then place in the fridge until ready to use.
Step 3 - Milk Powder Burfi
- Melt some ghee in the pan on low heat. Once ghee is melted switch off the gas and add milk, milk powder and nut flour. Switch on the gas on med low and stir to combine (around 2-3 mins)
- Once combined; add in the sugar and cardamom powder.
- Keep stirring continuously until it thickens and starts leaving the pan around 10-13 mins.
- A quick test to check whether the burfi is ready or not is to take a small of burfi mixture in a plate. Wait for few seconds (you do not want to burn yourself) and try to roll it and form a ball. If you are able to form the ball then the burfi is ready.
- Now transfer it on top of the biscuit layer . Smooth out the top with the back of the spatula. Let it sit on your counter-top for 1 to 2 hours to set completely.
Step 4 - White Chocolate Ganache
- Start by chopping your chocolates finely. Transfer it to a mixing bowl and add in the cream
- Using a double boiler method stir together the cream and chocolate until the chocolate is completely melted and comes to form a pouring consistency.
- Allow this to cool to touch on your counter top.
- Once cooled, add it on top of the burfi layer and let it set completely in the fridge for 1 to 2 hours.
- Garnish with some edible flowers or nuts or rose petals and edible silver foil and serve as needed.
- Instead of Parle G any other digestive biscuit can be used.
- Nut Flour in the Burfi layer can be totally skipped and replaced with milk powder.
- Use good quality white chocolate. I am using Whittakers.
- Always keep stirring the mixture while making burfi to avoid it from getting burnt.
- Ensure that all the components while layering the dessert is cooled to touch or else you might accidentally ruin the texture of the layers.