How to Make Tasty Tricolor Burfi With Milk Powder / Three Layer Burfi Recipe

Tricolor Burfi With Milk Powder / Three Layer Burfi.

Tricolor Burfi With Milk Powder / Three Layer Burfi You can cook Tricolor Burfi With Milk Powder / Three Layer Burfi using 22 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Tricolor Burfi With Milk Powder / Three Layer Burfi

  1. You need For of Top saffron colour layer.
  2. Prepare 1 tbsp of ghee clarified butter.
  3. It's 1/4 cup of milk.
  4. Prepare 1 cup of milk powder.
  5. You need 1 tbsp of milk for dissolving saffron.
  6. You need 1 tsp of saffron strands.
  7. It's 1/4 cup of cashew nut powder.
  8. You need 1/4 cup of sugar I have used raw sugar. You can use regular sugar instead.
  9. You need For of Middle white layer.
  10. You need 1 tbsp of ghee clarified butter.
  11. Prepare 1/4 cup of milk.
  12. You need 1 cup of milk powder.
  13. It's 1/4 cup of sugar.
  14. You need 1/4 cup of desiccated coconut.
  15. You need 1 tsp of rose water or vanilla essence or cardamom powder.
  16. You need For of Bottom green layer.
  17. You need 1/4 cup of milk.
  18. Prepare 1 tbsp of ghee clarified butter.
  19. It's 1 cup of milk powder.
  20. It's 1/4 cup of sugar.
  21. You need 1/4 cup of pistachio and pepita powder you can use entire pistachio or pepita.
  22. It's 1 tsp of cardamom powder.

Tricolor Burfi With Milk Powder / Three Layer Burfi step by step

  1. Bottom green layer: Heat ghee in a nonstick pan. When ghee is melted add milk. Mix well. Keep the heat low. Add milk powder in batches and mix well to avoid the lumps from forming. Press well while mixing the milk powder so if any lumps are formed they will be pressed well and mixed well..
  2. Add sugar and mix well. Add pistachio and pepita powder and mix well. Add cardamom powder and mix well..
  3. Now put heat to medium and stir the mixture till it leaves the sides of the pan and forms a big lump together. It will take around 4-5 minutes. Stir the mixture continuously to avoid it getting stick at the bottom of the pan..
  4. Once the mixture comes together, switch off the heat and transfer the mixture to a greased plate or a tin lined with butter paper and spread the mixture uniformly as per the thickness needed. Keep the mixture aside to set. And make other layers..
  5. Middle white layer In the same pan, heat ghee on low heat. Add milk to it and mix well. Gradually add milk powder into batches and mix well stirring continuously to avoid formation of lumps. Add desiccated coconut and sugar. Mix well..
  6. Add rose water and mix well. Now put the mixture on medium heat and stir continuously till it leaves the edges of the pan and forms a big lump..
  7. Switch off the pan and transfer the white layer on the top of the green layer. Spread uniformly the mixture. Let the mixture set and start making the third layer..
  8. Top Saffron Layer Add ghee on low heat in the same pan. Add milk to it and mix well. Now add milk powder gradually to the mixture and stir continuously to avoid lumps. Add sugar and mix well..
  9. Add cashew nut powder and saffron infused milk. Mix well. Put the heat to medium and stir the mixture continuously till it starts to leave the edges of pan and forms a big lump..
  10. Switch off the flame and transfer the mixture on the top the white layer and spread it evenly..
  11. Now all the three layers are spread nicely. Keep it aside to set. You can refrigerate for 30 minutes if in hurry. (the burfi will cut nicely the longer it is set. I have refrigerated for 15 minutes and cut into pieces)..
  12. With a sharp knife cut the burfi into your desired shape and size. Serve. The burfi can be stored for couple of days at room temperature in cold weather and can be refrigerated for a week..

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