I’m sharing my Besan Condensed Milk Burfi with step by step photos and a simple Burfi Recipe so you can recreate this Diwali favorite.

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I make this besan chickpea flour and sweetened condensed milk Milkmaid burfi every year when Diwali sneaks up on me. The first bite surprises people, its dense but somehow light, and you keep wondering how such simple things become so irresistible.

I photographed each step because some tricks you only believe when you see them, and yes I mess up sometimes but that’s the fun. This is the kind of Mithai Recipe Indian Desserts my family fights over, and honestly one of those Diwali Mithai Recipes Easy that even a rushed evening can handle.

Try it once, you wont look back.

Ingredients

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Besan gives nutty protein and fibre, so the burfi feels rich not flat and grounding
Ghee adds glossy texture cooks the flavour in and boosts calories and healthy fats
Condensed milk makes it sweet creamy and dense heavy on sugars though so
Cardamom gives warm aromatic notes tiny amount lifts sweetness without adding calories
Almonds bring crunch some protein and vitamin E nice contrast to soft burfi and richness
Pistachios add colour subtle salty nuttiness plus healthy fats and fiber and vitamins too
Saffron lends perfume and golden hue tiny cost but big flavor boost and elegance

Ingredient Quantities

1 cup besan chickpea flour

4 tablespoons ghee extra for greasing

1 can 400 g sweetened condensed milk Milkmaid or similar

2 tablespoons milk optional

1/2 teaspoon cardamom powder

2 tablespoons chopped almonds

2 tablespoons chopped pistachios

a few saffron strands optional

pinch of salt

How to Make this

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1. Sieve 1 cup besan into a bowl so there are no lumps, keep 1 can (400 g) condensed milk, 2 tbsp milk, 1/2 tsp cardamom powder, a pinch of salt, 2 tbsp chopped almonds, 2 tbsp chopped pistachios and a few saffron strands ready; reserve 4 tbsp ghee, use about half for roasting and the rest for greasing the tray.

2. If using saffron, soak a few strands in the 2 tbsp milk for 5 minutes to release colour and aroma, set aside.

3. Heat a heavy nonstick pan on low-medium heat, add about 2 tbsp ghee and once it’s warm add the sieved besan. Roast the besan slowly, stirring constantly, until the raw smell is gone and color turns light golden, about 8 to 10 minutes; be patient, dont rush or it will burn.

4. Lower the heat, pour in the condensed milk and the saffron milk, keep stirring with a spatula so it mixes evenly; the mixture will be loose at first, keep cooking on low.

5. Cook the mixture, scraping the bottom often, until it thickens and starts to leave the sides of the pan and comes together as a mass; this usually takes 6 to 10 minutes, watch for tiny ghee droplets separating at the edges as a sign its done.

6. Stir in the cardamom powder, a pinch of salt, and half of the chopped almonds and pistachios; mix well so nuts are distributed.

7. Grease a small tray or plate with the remaining ghee (or line with parchment and grease), transfer the hot mixture, press down evenly with a spatula or the back of a greased spoon to level it; quickly smooth the top and sprinkle the remaining nuts.

8. Let it cool at room temperature until set, about 1 to 2 hours, or speed it up by refrigerating for 30 to 45 minutes; dont cut while warm or it will crumble.

9. Once firm, cut into squares or diamond shapes, store in an airtight container at room temp for a few days or refrigerate for longer; reheat gently before serving if you want it softer.

Equipment Needed

1. Fine mesh sieve for sifting the besan
2. Heavy nonstick pan or skillet to roast the flour
3. Rubber or silicone spatula to stir and scrape the pan
4. Measuring cups and spoons for the cup, tablespoons and teaspoon amounts
5. Small mixing bowl for the sieved flour and to soak saffron in the milk
6. Can opener for the condensed milk
7. Small tray or plate lined with parchment or greased to set the mixture
8. Greased spoon or bench scraper to press and level the mixture, dont press too hard
9. Sharp knife to cut and an airtight container for storing the bars

FAQ

Q: How do I know when the burfi is done? A: It's done when the mixture thickens, leaves the sides of the pan and forms a soft mass that can be pushed into a mound. You should see a little ghee releasing. If it still sticks a lot, cook 1-2 more minutes.

Q: Can I use evaporated milk or unsweetened condensed milk? A: No, evaporated milk is not sweet enough. If you use unsweetened condensed milk you'd need to add sugar and adjust cooking time. Best to use sweetened condensed milk for reliable sweetness and texture.

Q: Can I substitute ghee with oil or butter? A: Butter works but changes the flavor and texture. Oil will make it less rich and can affect taste. Ghee gives the classic nutty aroma so it's recommended.

Q: How do I prevent lumps or burning? A: Sift the besan, roast on low heat, and stir constantly. Use a heavy-bottomed pan and keep the flame low. If it smells burnt, start over, because burnt besan tastes bitter.

Q: How long will burfi keep and how should I store it? A: Store in an airtight container in the fridge for up to 2 weeks. At room temperature it lasts 4 to 5 days in cool weather. Let it come to room temp before serving for best texture.

Q: Can I change flavors or make it nut free? A: Yes. You can add a little cocoa powder for chocolate besan burfi, or desiccated coconut for coconut flavor. For nut free, skip the chopped nuts or use toasted seeds like pumpkin or sunflower, but the texture will differ a bit.

Besan Condensed Milk Burfi Recipe Substitutions and Variations

Besan (chickpea flour): try almond flour (finely ground) 1:1, you’ll get a softer, nuttier burfi so cut back a little on ghee and cook a tad longer, or use semolina (sooji) for a grainier but tasty version.
Sweetened condensed milk: swap with evaporated milk plus sugar, simmer to reduce and thicken (about 1 cup evaporated + 1/2 cup sugar reduced), or use canned sweetened condensed coconut milk for a dairy free option.
Ghee: unsalted butter works one for one, or coconut oil if you want a plant based choice, remember coconut oil will set firmer when cold.
Chopped almonds/pistachios and saffron: use chopped cashews or toasted desiccated coconut instead of the nuts, and if you don’t have saffron use a pinch of turmeric just for color or a few drops of rose water for aroma.

Pro Tips

1. Roast the besan slow and steady, keep stirring and dont walk away, its easy to burn it and youll lose that sweet, nutty flavour you want.
2. Use a heavy pan and just enough ghee so the flour glides, not swims; if you smell a toasty nutty aroma and the colour is light golden, youre on track.
3. Soak saffron in warm milk to wake up the colour and smell, but if you dont have saffron a tiny pinch of turmeric gives a nice warm hue without changing the taste much.
4. Press the hot mixture into a warm greased tray fast and use a spoon or spatula brushed with ghee so it smooths without sticking, waiting till it cools makes it crumbly and sad.
5. If the squares end up too dry after cutting, warm them gently in a low oven or on the stove in a thick pan and press again; to keep them soft store in the fridge and bring to room temp a bit before serving.

Besan Condensed Milk Burfi Recipe

Recipe by Jot Punji

0.0 from 0 votes

I’m sharing my Besan Condensed Milk Burfi with step by step photos and a simple Burfi Recipe so you can recreate this Diwali favorite.

Servings

servings

Calories

192

kcal

Equipment: 1. Fine mesh sieve for sifting the besan
2. Heavy nonstick pan or skillet to roast the flour
3. Rubber or silicone spatula to stir and scrape the pan
4. Measuring cups and spoons for the cup, tablespoons and teaspoon amounts
5. Small mixing bowl for the sieved flour and to soak saffron in the milk
6. Can opener for the condensed milk
7. Small tray or plate lined with parchment or greased to set the mixture
8. Greased spoon or bench scraper to press and level the mixture, dont press too hard
9. Sharp knife to cut and an airtight container for storing the bars

Ingredients

1 cup besan chickpea flour
4 tablespoons ghee extra for greasing
1 can 400 g sweetened condensed milk Milkmaid or similar
2 tablespoons milk optional
1/2 teaspoon cardamom powder
2 tablespoons chopped almonds
2 tablespoons chopped pistachios
a few saffron strands optional
pinch of salt

Directions

Sieve 1 cup besan into a bowl so there are no lumps, keep 1 can (400 g) condensed milk, 2 tbsp milk, 1/2 tsp cardamom powder, a pinch of salt, 2 tbsp chopped almonds, 2 tbsp chopped pistachios and a few saffron strands ready; reserve 4 tbsp ghee, use about half for roasting and the rest for greasing the tray.
If using saffron, soak a few strands in the 2 tbsp milk for 5 minutes to release colour and aroma, set aside.
Heat a heavy nonstick pan on low-medium heat, add about 2 tbsp ghee and once it’s warm add the sieved besan. Roast the besan slowly, stirring constantly, until the raw smell is gone and color turns light golden, about 8 to 10 minutes; be patient, dont rush or it will burn.
Lower the heat, pour in the condensed milk and the saffron milk, keep stirring with a spatula so it mixes evenly; the mixture will be loose at first, keep cooking on low.
Cook the mixture, scraping the bottom often, until it thickens and starts to leave the sides of the pan and comes together as a mass; this usually takes 6 to 10 minutes, watch for tiny ghee droplets separating at the edges as a sign its done.
Stir in the cardamom powder, a pinch of salt, and half of the chopped almonds and pistachios; mix well so nuts are distributed.
Grease a small tray or plate with the remaining ghee (or line with parchment and grease), transfer the hot mixture, press down evenly with a spatula or the back of a greased spoon to level it; quickly smooth the top and sprinkle the remaining nuts.
Let it cool at room temperature until set, about 1 to 2 hours, or speed it up by refrigerating for 30 to 45 minutes; dont cut while warm or it will crumble.
Once firm, cut into squares or diamond shapes, store in an airtight container at room temp for a few days or refrigerate for longer; reheat gently before serving if you want it softer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.