Ice Cream Burfi Recipe

Introduction

Ice Cream Burfi is a rich and creamy Indian sweet that combines the delicate flavors of vanilla and nuts with a smooth, melt-in-your-mouth texture. This indulgent treat is perfect for festive occasions or whenever you crave a homemade dessert that’s both simple and satisfying.

Ingredients

• 4 cups milk powder
• 1 cup ghee (increase to 1.5 cups for softer burfi)
• 3 tbsp sugar
• 1 tsp vanilla extract
• 1¼ cup sugar (for syrup)
• ½ cup water
• ¼ cup butter
• Pistachios and almonds for topping

Instructions

1. Step 1: In a mixer jar, combine 3 tablespoons sugar and 1 teaspoon vanilla extract; grind to a fine powder to make vanilla sugar and set aside.
2. Step 2: In a large bowl, mix 4 cups milk powder and 1 cup ghee until well combined; add the prepared vanilla sugar and mix well.
3. Step 3: In a large pan, combine 1¼ cups sugar and ½ cup water; stir and boil until the sugar dissolves and reaches one-string consistency.
4. Step 4: On low flame, add the milk powder mixture to the sugar syrup; stir continuously until well combined.
5. Step 5: Add ¼ cup butter and mix well to enhance flavor and softness.
6. Step 6: Cook on low flame, stirring continuously, until the mixture turns silky smooth and releases ghee; test by making a small ball that is non-sticky and holds shape.
7. Step 7: Transfer the mixture to a tray lined with baking paper; top with pistachios and almonds and press to level.
8. Step 8: Let it rest for 2 hours or until completely cooled.

Tips & Variations

• For a softer burfi, increase the ghee to 1.5 cups.
• You can substitute pistachios and almonds with cashews or walnuts for different nutty flavors.
• To add more aroma, sprinkle some cardamom powder into the milk powder mixture.

Storage

Store Ice Cream Burfi in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks. Serve at room temperature for the best texture; if refrigerated, allow it to come to room temperature before serving or warm slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is one-string consistency in sugar syrup?

One-string consistency means that when you take a drop of the hot sugar syrup between your thumb and forefinger and pull apart gently, it forms a single thin thread or string. This stage is essential to get the right texture for burfi.

Can I use condensed milk instead of milk powder?

Using condensed milk will alter the texture and sweetness significantly, so it’s best to stick to milk powder for authentic Ice Cream Burfi. If you want to experiment, reduce added sugar and ghee accordingly.

Ice Cream Burfi Recipe

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4.4 from 112 reviews

Ice Cream Burfi is a creamy, melt-in-the-mouth Indian sweet made with milk powder, ghee, and sugar syrup, flavored with vanilla and garnished with nuts. This delightful treat combines the richness of condensed milk-like texture and the softness of butter, making it a perfect festive or special occasion dessert.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 45 minutes
• Yield: 16 servings (approximately 16 pieces) 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 4 cups milk powder
• 3 tbsp sugar
• 1 tsp vanilla extract
• Pistachios and almonds for topping

Wet Ingredients

• 1 cup ghee (increase to 1.5 cups for softer burfi)
• ¼ cup butter

Syrup

• 1¼ cup sugar
• ½ cup water

Instructions

1. Prepare vanilla sugar: Combine 3 tablespoons of sugar and 1 teaspoon of vanilla extract in a mixer jar, grind to a fine powder, and set aside to infuse flavor.
2. Mix milk powder and ghee: In a large bowl, combine 4 cups of milk powder with 1 cup of ghee until evenly mixed, then add the prepared vanilla sugar and stir well to incorporate the flavor.
3. Make sugar syrup: In a large pan, mix 1¼ cup sugar and ½ cup water. Heat and stir until the sugar dissolves completely, then continue boiling until the syrup reaches one-string consistency—test by forming a thin thread between your fingers.
4. Combine mixture with syrup: Lower the flame and add the milk powder and ghee mixture into the hot sugar syrup. Stir continuously to blend the ingredients thoroughly and prevent lumps.
5. Add butter: Stir in ¼ cup of butter to enhance the flavor and achieve a softer burfi texture.
6. Cook until consistency changes: Continue cooking on low heat, stirring constantly until the mixture becomes silky smooth and releases ghee from the sides. Test by taking a small amount and shaping a ball that is non-sticky and holds its shape.
7. Shape and garnish: Transfer the cooked mixture onto a tray lined with baking paper. Spread evenly and press chopped pistachios and almonds on top, gently pressing to level the surface.
8. Set and cool: Let the burfi rest at room temperature for about 2 hours or until completely cooled and set before cutting into pieces to serve.

Notes

• For softer burfi, increase ghee quantity to 1.5 cups.
• Ensure the sugar syrup reaches one-string consistency for ideal texture.
• Continuous stirring is crucial to prevent burning and ensure smooth texture.
• Use clarified butter (ghee) for authentic flavor and richness.
• Allow burfi to fully cool and set for clean slicing.
• Storage: Keep in an airtight container for up to a week at room temperature or refrigerate for longer shelf life.

Keywords: Ice Cream Burfi, Indian Sweet, Milk Powder Burfi, Indian Dessert, Festive Sweets, Vanilla Burfi, Milk Powder Recipe