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Instant Milk Burfi

Homemade sweets always bring comfort and happiness, and this Instant Milk Burfi is one ofthose recipes you’ll want to make again and again. It’s quick, easy, and comes together in just 15 minutes. Your guests will be surprised when they find out this burfi is homemade, and evenmore surprised when they hear how little time you spend in the kitchen. This Instant Milk Burfi is my go-to recipe, no fuss, no fancy steps, yet the taste is rich, creamy, and truly desi. It proves that you don’t need hours of cooking to make a delicious Indian sweet just 15 minutes.

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Ingredients

• 1 cup fine sooji semolina
• ¼ cup butter or ghee
• 2 cups of milk
• 1 cup heavy cream
• 1 cup sugar
• ⅛ tsp green cardamom powder elaichi
• About 10 almonds crushed
• About 10 pistachios sliced

Instructions

• Lightly grease a small plate or tray and set it aside.
• Heat the ghee in a heavy-bottom pan on low to medium heat.
• Add sooji and roast slowly, stirring continuously, until aromatic and lightly golden. This step is important and takes about 5 minutes.
• Lower the heat and slowly add milk and cream, stirring continuously to avoid lumps.
• The mixture will loosen at first, then start to thicken.
• Cook on medium heat, stirring constantly, until the mixture thickens and starts leaving the sides of the pan, about 6 to 8 minutes.
• Add sugar and cardamom, mix well.
• The mixture will loosen again. Continue cooking and stirring until it thickens once more and comes together like a soft dough. Turn off the heat.
• Stir in almonds and pistachios and mix evenly.
• Immediately transfer the mixture to the greased plate.
• Spread evenly with a spatula.
• Let it cool for about 30 minutes.
• Once set, cut into the desired shape.

Notes

Quick Tips for Perfect Instant Milk Burfi

• Roast sooji well on low to medium heat until aromatic and lightly golden, this removes the raw sooji taste.
• Add milk and cream slowly, stirring continuously to avoid lumps and get a smooth texture.
• Cook until the mixture leaves the pan sides, even after adding sugar, this helps the burfi set perfectly.

Frequently Asked Questions (FAQ)

1. Can I use coarse sooji instead of fine sooji?

It’s best to use fine sooji for a smooth texture. If you only have coarse sooji, you can grind it slightly before using, but the texture may still be slightly grainy.

2. Can I replace ghee with butter?

Yes, you can use butter instead of ghee. However, ghee gives a more authentic desi flavor and richer aroma.

3. Can I skip heavy cream?

Heavy cream adds richness and softness to the burfi. If you don’t have it, you can replace it with full-fat milk, but the texture may be slightly less creamy.

4. Why did my burfi turn soft and not set properly?

This usually happens if the mixture was not cooked long enough. Make sure the mixture:

• Leaves the sides of the pan
• Thickens again after adding sugar
  It should come together like a soft dough before turning off the heat.

5. Why did my burfi turn hard?

Overcooking the mixture can make the burfi hard and chewy. Once the mixture thickens and starts leaving the pan, remove it from heat promptly.

The post Instant Milk Burfi appeared first on Manjula's Kitchen.

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Exotic Rice Pudding with a Secret Ingredient

Kheer is a traditional, delicious dessert, often referred to as rice pudding. To make kheer, you don’t need any special occasion—just treat yourself. Kheer has many variations. Traditionally, it is made with rice and milk, but rice can be replaced with different vegetables, fruits, or lentils.

I have done many videos and posts on Manjula's Kitchen website and YouTube channel related different kheer recipes. This time, I decided to make rice kheer with a new twist. Petha is a candy-like treat made with ash gourd or winter melon, and it is readily available in Indian grocery stores.

Adding Petha gives a very refreshing twist to kheer. My friends couldn't believe it, and all of them enjoyed it. For many years i've been experimenting various indian rice recipes, and today made one more change to the rice, and they kept asking about it, amazed that it was indeed rice. This recipe is very easy and takes less time than traditional kheer.

Petha Rice Kheer is a fruity twist on the favorite Indian dessert, Rice Kheer. It is an easy recipe but feels like you have spent a lot of time.

Course Dessert

Cuisine Indian

Keyword Kheer, petha

Popular YouTube

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 4 people

Ingredients

• 3 cups whole milk
• ½ cup rice cooked
• ½ cup thinly sliced Petha, available in Indian grosser
• 2 tbsp almond powder, preferred blanched almond powder
• 3 tbsp sugar
• ¼ tsp cardamom crushed
• 2 tbsp sliced pistachios for garnishing

Instructions

• Blend the rice with half a cup of milk until the rice looks like pearls; do not make it into a paste, as this is a very important part of this recipe.
• Heat a pan on medium-low and add 2 tablespoons of water, ensuring the surface of the pan is wet. Add the blended rice, milk, thinly sliced patha, and almond powder. Increase the heat to medium-high, bring the milk to a boil, then lower the heat to medium-low. Cook for about 15 minutes, stirring occasionally and cleaning the sides to prevent the milk from burning.
• Add sugar and cardamom and cook for a few more minutes. Remember, as the kheer (pudding) comes to room temperature, it will thicken slightly. If needed, add a bit more milk and bring it to a boil once more. At this point, you can also adjust the sugar.
• The kheer is ready. Serve it chilled and garnish with sliced pistachios.

Notes

About Rice Kheer, or pudding

Different part of India Kheer is made different, in north kheer is made using any long grain rice.

In South part of India, it is known Rice Payasm and they use short grain rice, ghee and Jaggery. 

In Bangel is known as Payesh with rice and date palm jaggery. 

One thing common they all use different nuts of their choice.

Kheer, often referred to as rice pudding, is a beloved traditional Indian dessert. While it is typically made with rice and milk, variations using different vegetables, fruits, or lentils/indian daal are also popular. This patha rice kheer recipe introduces a unique twist by incorporating Petha, a candy-like treat made from ash gourd or winter melon, readily available in Indian grocery stores. This addition brings a refreshing flavor to the classic kheer, making it a delightful treat for any occasion.

The Essence of Patha Rice Kheer

The essence of petha rice kheer lies in its creamy texture and the subtle sweetness of petha. The combination of cooked rice, milk, almond powder, and thinly sliced petha creates a rich and flavorful pudding. This Indian rice pudding is further enhanced with the aromatic hint of cardamom and the crunch of pistachios.

Origin and Popularity

Kheer is a traditional dessert enjoyed across India, known for its versatility and rich flavors. Each region has its own variation of kheer. In North India, it is made with long grain rice, while in South India, it is known as Rice Payasam, made with short grain rice, ghee, and jaggery. In Bengal, it is called Payesh, made with rice and date palm jaggery. Despite these regional differences, the use of nuts and a creamy base remains common.

Why You’ll Love This Recipe

• Unique and Refreshing: The addition of patha gives a refreshing twist to traditional kheer.
• Easy to Make: Simple ingredients and quick preparation.
• Delicious and Nutritious: Combines the goodness of milk, rice, and nuts.
• Perfect for Any Occasion: Ideal for festive celebrations or as a special treat.

Variations of Indian Desserts

Exploring Manjula’s Kitchen reveals a treasure trove of other delicious Indian dessert recipes that you might enjoy alongside your patha rice kheer. Here are some related dishes that you might find interesting:

1. Mango Cheesecake: A creamy and fruity cheesecake made with fresh mangoes
2. Gulab Jamun: Deep-fried milk-solid-based balls soaked in a fragrant sugar syrup.
3. Kheer: A traditional rice pudding made with milk, sugar, and flavored with cardamom and saffron.
4. Rasgulla: Soft and spongy cheese balls soaked in sugar syrup.
5. Seviyan Kheer: A sweet and creamy dessert made with vermicelli noodles, milk, and sugar called seviyan kheer.

Serving Suggestions

Petha rice kheer can be enjoyed in various ways:

• As a Dessert: Serve chilled for a refreshing end to your meal.
• For Festive Occasions: Perfect for festivals like Diwali, Holi, or religious ceremonies.
• With Tea or Coffee: Enjoy as a sweet treat with your afternoon tea or coffee.
• Garnished with Nuts: Add a garnish of sliced pistachios or other nuts for extra flavor and crunch.

Tips and Tricks

To perfect your petha rice kheer recipe, consider these helpful tips:

• Blend Rice Correctly: Blend the rice with milk until it looks like pearls; avoid making it into a paste.
• Use Fresh Patha: Fresh patha provides the best flavor and texture, but it is available in Indian grocery stores.
• Balance Sweetness: Adjust the amount of sugar to suit your taste preference.
• Serve Chilled: This kheer is best enjoyed chilled for the most refreshing experience.

FAQs

Can I Use Other Vegetables Instead of Petha?

Yes, you can experiment with other vegetables or fruits to create different variations of kheer.

How Long Does Petha Rice Kheer Last?

Store petha rice kheer in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Is Petha Rice Kheer Gluten-Free?

Yes, this recipe is naturally gluten-free as it is made with rice and milk.

Can I Make This Recipe Vegan?

Yes, you can use plant-based milk and a vegan sweetener to make a vegan version of this recipe.

What Can I Serve with Petha Rice Kheer?

Petha rice kheer pairs well with Indian breads like puri or paratha, or you can enjoy it on its own as a sweet treat.

Desserts recipes:

• Gulab Jamun
• Sooji Halwa – Sheera
• Jalebi (Sweet)
• Gajar ka Halwa (Carrot Halwa)
• Kheer (Rice Pudding)
• Sweet Saffron Rice

The post Exotic Rice Pudding appeared first on Manjula's Kitchen.