Condensed Milk Burfi

Melt in the mouth, super delicious and addictive!! Give this a try at least once.


Makes 20 – 25 one-inch square burfi


2 X 392g cans of condensed milk

½ cup/135g granulated sugar

A pinch of salt

3-4 tablespoons liquid Ghee, plus more as needed

20 cashew nuts, coarsely powdered

20 almonds, coarsely powdered


  1. Lightly grease the base and sides of a tray with Ghee.
  2. Place the sugar, condensed milk, salt and ½ cup/125ml water in a thick-bottomed pan over medium-low heat.
  3. Stir frequently and bring to a boil.
  4. Add the powdered cashew nuts and almonds and continue to stir.
  5. When it thickens slightly, add the Ghee and continue to stir until the mixture thickens to form a soft-dough, 40 to 50 minutes. At any point if the mixture begins to stick to the pan, add 1 teaspoon Ghee.
  6. Turn off the heat. Immediately spread the mixture on the greased tray.
  7. When still warm, make markings of desired shape and size with a sharp knife.
  8. When cooled completely, cut and separate the pieces. Serve or store in an airtight container. This burfi stays good at room temperature for 4-5 days.

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