Kesar Barfi

Kesar Barfi is a delicious, aromatic sweet made by simmering milk powder with sugar syrup & infused with kesar / saffron and cut to square blocks. Kesar Barfi makes moments special and commonly made during Diwali.

Kesar Barfi is a very quick and delicious burfi made with milk powder and saffron.I have tried few soft burfi recipes using milk powder but always wanted to try the hard textured burfi using it. But I knew only single string can give that texture so kept holding back myself, as somehow I was not confident this year as I am out of touch with the consistencies. Kesar flavour with milk powder blends so well and is a winning combo!

When I saw this Kesar Barfi Recipe, was way too tempted so after confirming with Jey whether its easy to make or not tried it, the burfis tasted out of the world, do try it and let me know.

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When I poured it was still goey nad doubted whether it will be perfect, but yayy it came out perfect.
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Kesar Barfi

Kesar Barfi is a delicious, aromatic sweet made by simmering milk powder with sugar syrup & infused with kesar / saffron and cut to square blocks. Kesar Barfi makes moments special and commonly made during Diwali.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Servings9 pieces

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup milk powder
• 3/4 cup granulated sugar
• 1/4 cup water
• 1 tablespoon butter
• 1/4 teaspoon kesar / saffron
• 2 teaspoon milk

Instructions

• In a kadai take sugar and water and heat it up. Heat until it bubbles up well.
• Soak saffron (reserve few for garnish) in warm milk and set aside.
• Cook until it forms  single string consistency.
• Now we need to add all these 3 butter, kesar milk and milk powder.
• Mix well without any lumps.
• Scrap the sides and keep cooking. It will first be very thin then start bubbling and become thick.
• It will start to thicken more, see the texture it will be thickish like idli batter consistency. Switch off.
• Immediately pour into a ghee greased tray, then sprinkle nuts and saffron on top. Leave it undisturbed for at least 30mins then mark pieces and enjoy Kesar Barfi!

Notes

• Be careful on the single consistency string else you will not get burfis. It will be gooey and will not set.
• I used everyday brand milk powder and the sweetness was perfect. Plus or minus sugar according to the brand of milk powder.

Nutrition Facts

Kesar Barfi

Amount Per Serving (50 g)

Calories 147 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 0.1g

Monounsaturated Fat 1g

Cholesterol 17mg6%

Sodium 64mg3%

Potassium 192mg5%

Carbohydrates 22g7%

Sugar 22g24%

Protein 4g8%

Vitamin A 174IU3%

Vitamin C 1mg1%

Calcium 132mg13%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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Kesar Barfi Recipe Step by Step

1. In a kadai take sugar and water and heat it up.Heat until it bubbles up well.Soak saffron(reserve few for garnish) in warm milk and set aside.
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2. Cook until it forms single string consistency.Now we need to all these 3 butter,kesar milk and milk powder.
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3. Add all the 3 and mix well without any lumps.Scrap the sides and keep cooking. It will first be very thin then start bubbling and become thick.Keep scraping the sides and keep stirring.
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4. It will start to thicken more, see the texture it will be thickish like idli batter consistency.This took me around 3-5mins.This is perfect stage we want so switch off.
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5. Immediately pour into a ghee greased tray, then sprinkle nuts and saffron on top.It will look goey only but after sometime will become hard.Leave it undisturbed for atleast 30 mins then mark pieces and enjoy the burfis.
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Cool down completely then store in a clean container.

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Enjoy these melt in the mouth burfis!

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