Kesar Barfi Recipe: A simple and rich saffron barfi or fudge recipe made with milk powder and saffron strands It is a simple and easy Indian sweet recipe that can be used for a variety of occasions and feasts. The recipe uses different ingredients and textures, but it has a soft and chewy texture when compared to other traditional barfi recipes.
Barfi recipes are popular throughout India and can be made with a variety of ingredients. It’s generally shaped like fudge, but it’s completely open-ended and open to any variations and alterations. Kesar burfi, known for its flavour and saffron colour, is one such simple and easy barfi recipe.
This kesar burfi recipe with milk powder is one-of-a-kind and a premium sweet in its own right. When I first started working on this recipe, I wanted to make hard kesar barfi, and I was successful in achieving that goal. But I quickly realised that eating it would not be a pleasant experience. I wanted a hard texture because sweets made from milk powder become chewy over time. As a result, I made it with sugar syrup, but I wasn’t satisfied. So I decided to make a softer version of this sweet. I used a combination of milk powder and cashew powder, and the outcome was fantastic. I hope you feel the same way about this sweet.
Anyway, here are some pointers, ideas, and variations for a perfect, rich, and creamy kesar burfi recipe. First and foremost, the key ingredient in this recipe is milk powder, which should be of the highest quality. In fact, it should be full cream, fresh, and silky in texture. Second, if you want a hard barfi consistency, repeat the recipe with 1 string sugar syrup consistency. Essentially, you must forego the addition of sugar in favour of sugar syrup. Finally, you can shape it with your preferred one. I shaped it into a square, but a diamond or even a rectangle should be fine.
And you can also visit other categories such as:
Kesar Barfi Recipe Card:
Kesar barfi Recipe
- 3/4 cup milk
- 1/4 tsp saffron / kesar
- 1/4 cup ghee / clarified butter
- 2¼ cups milk powder
- 1/4 cup cashew powder
- 1/2 cup sugar
- pinch saffron food colour (optional)
- First, soak 1/4 teaspoon saffron in 3/4 cup warm milk for 20 minutes.
- Pour 1/4 cup ghee into a large kadai with the saffron milk. Stir vigorously until the ghee has completely melted.
- Add 2¼cup milk powder, 1/4 cup cashew powder, 1/2 cup sugar, and a pinch saffron food colouring.
- Stir vigorously until the mixture is thoroughly combined.
- mash thoroughly, taking care not to leave any lumps
- Stir continuously while keeping the flame on low. After 5 minutes, the mixture thickens.
- After 10 to 15 minutes, the mixture begins to separate from the pan and retains its shape. As the burfi hardens, do not overcook it.
- Place the prepared mixture on a greased baking sheet lined with baking paper. Prepare balls instead to make kesar ladoo.
- set firmly, forming a block top with chopped nuts and gently press. if you want.
- Allow to set for 30 minutes, or until completely set but still warm.
- Unmould and cut into pieces now
- Finally, serve kesar burfi immediately or store in an airtight container in the refrigerator for up to a week.
- First and foremost, adding food colouring is optional. However, it adds a splash of colour to the burfi.
- Cook on a low flame to avoid burning and to ensure even cooking.
- Additionally, use high-quality milk powder or the burfi will become chewy.
- Finally, kesar burfi tastes best when it is slightly soft and moist.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.