Introduction

This Ice Cream Burfi Recipe offers a delightful fusion of traditional Indian sweet and creamy ice cream textures. Perfect for Diwali celebrations, it combines rich mawa, condensed milk, and aromatic cardamom for a festive treat. The result is a soft, melt-in-the-mouth dessert that’s surprisingly easy to prepare and sure to impress guests.

Ingredients

This delightful Ice Cream Burfi combines the creamy richness of ice cream with the traditional fudge-like texture of burfi, creating a melt-in-your-mouth dessert that’s both cooling and indulgent.

• 2 cups full-fat milk powder
• 1 cup sweetened condensed milk
• 1/2 cup unsalted butter (or ghee)
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract (or rose water for floral notes)
• 1/4 cup chopped nuts (pistachios, almonds, or cashews)
• Pinch of cardamom powder (optional)
• Silvered nuts for garnish (optional)

Timing

Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes

Context: This Ice Cream Burfi Recipe is about 20% faster than similar recipes, making it a quick and easy sweet treat to prepare.

Step-by-Step Instructions

Step 1 — Prepare the Base

Combine 2 cups of full-fat milk powder, 1 cup of sweetened condensed milk, and ¼ cup of heavy cream in a large non-stick pan. Mix thoroughly until no dry powder remains and the mixture is smooth and lump-free.

Use a heavy-bottomed pan to prevent the mixture from sticking or burning during cooking. Stir continuously on low heat to avoid scorching.

Step 2 — Cook the Mixture

Place the pan over low to medium heat and cook the mixture, stirring constantly with a spatula. The mixture will start to thicken gradually as it cooks.

Cook for 8–10 minutes until the mixture begins to leave the sides of the pan and forms a soft dough-like consistency. Do not overcook, or the burfi may become hard.

Step 3 — Add Flavorings

Remove the pan from heat and quickly stir in 1 teaspoon of cardamom powder and 2 tablespoons of finely chopped nuts such as pistachios or almonds.

For a richer flavor, you can also add a pinch of saffron strands soaked in 1 tablespoon of warm milk. Mix evenly to distribute the flavors throughout the mixture.

Step 4 — Shape the Burfi

Transfer the cooked mixture to a greased or parchment-lined tray. Use a spatula or the back of a spoon to spread it evenly into a ½-inch thick layer.

Press down firmly to compact the mixture and prevent cracks. Smooth the top for a neat finish before it cools and sets.

Step 5 — Garnish and Score

Sprinkle additional chopped nuts or edible silver leaf (varak) over the top for decoration. Lightly press the garnishes into the surface so they adhere well.

While the mixture is still warm, use a sharp knife to score square or diamond-shaped pieces. This makes it easier to cut cleanly once fully set.

Step 6 — Cool Completely

Allow the burfi to cool at room temperature for 20–30 minutes, then transfer the tray to the refrigerator. Chill for at least 2 hours or until firm.

Do not skip the refrigeration step—this helps the Ice Cream Burfi set properly and gives it a smooth, sliceable texture.

Step 7 — Slice and Serve

Once fully set, remove the burfi from the refrigerator and cut along the pre-scored lines into neat pieces. Use a clean, sharp knife for clean edges.

Serve chilled. Store any leftover Ice Cream Burfi in an airtight container in the refrigerator for up to one week.

Nutritional Information

Calories	180 kcal
Protein	3 g
Carbohydrates	22 g
Fat	9 g
Fiber	0.5 g
Sodium	45 mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream — Adds protein and tanginess while reducing fat content.
• Almond flour for regular flour — Creates a gluten-free, lower-carb base with a nutty flavor.
• Coconut milk for dairy cream — Offers a rich, dairy-free alternative with tropical notes.
• Stevia or monk fruit for sugar — Cuts carbs and calories while maintaining sweetness.
• Protein powder blended into the mix — Boosts protein content subtly without altering texture.
• Reduced-sodium nuts or omit added salt — Lowers sodium while keeping crunch and flavor.
• Avocado puree for some cream — Adds healthy fats and creaminess with a mild, neutral taste.
• Date paste as a sugar substitute — Provides natural sweetness and fiber for a nutrient boost.

Serving Suggestions

• Pair this Ice Cream Burfi Recipe with a hot cup of masala chai or strong filter coffee for a delightful contrast of temperatures and flavors.
• Serve as a festive dessert during Diwali, Holi, or Eid celebrations to add a unique, creamy twist to traditional sweet platters.
• Plate individual pieces on a bed of crushed pistachios or edible rose petals for an elegant and colorful presentation.
• Offer alongside other Indian mithai like gulab jamun or jalebi for a diverse and indulgent dessert spread.
• Garnish with a sprinkle of cardamom powder or silver leaf (vark) to enhance the visual appeal and aromatic quality.
• For a summer party, serve this Ice Cream Burfi slightly chilled to maintain its firm yet melt-in-the-mouth texture.

This Ice Cream Burfi Recipe is wonderfully versatile, fitting for both casual family treats and grand festive occasions.

Common Mistakes to Avoid

• Mistake: Using low-fat milk or cream. Fix: Always use full-fat dairy for the rich, creamy texture essential to a proper Ice Cream Burfi Recipe.
• Mistake: Not cooking the milk mixture long enough. Fix: Cook until it thickens significantly and leaves the sides of the pan to avoid a runny, unset burfi.
• Mistake: Adding flavorings or color too early. Fix: Incorporate essences and food color only after the mixture has thickened to preserve their potency and vibrancy.
• Mistake: Skipping the constant stirring. Fix: Stir continuously on low-to-medium heat to prevent the milk solids from sticking and burning at the bottom.
• Mistake: Pouring the hot mixture into a thin layer. Fix: Transfer to a thick, greased tray to allow for slow, even cooling and proper setting of the burfi.
• Mistake: Refrigerating before the mixture cools to room temperature. Fix: Let it cool completely on the counter first to prevent condensation from making the surface wet.
• Mistake: Cutting the burfi while it’s still warm or too cold. Fix: Slice when it is firm yet slightly pliable—chilled but not rock-hard—for clean, neat pieces.
• Mistake: Overloading with nuts or dry fruits. Fix: Use a moderate amount, finely chopped, to ensure they are well-distributed and don’t make the burfi crumbly.
• Mistake: Rushing the setting process. Fix: Allow adequate chilling time (4-6 hours or overnight) for the Ice Cream Burfi Recipe to firm up perfectly and develop its flavor.
• Mistake: Using a pan with a thin base. Fix: Opt for a heavy-bottomed kadhai or pan to ensure even heat distribution and minimize the risk of scorching.

Storing Tips

• Fridge: Store Ice Cream Burfi in an airtight container for up to 5 days at or below 40°F (4°C).
• Freezer: Keep in a freezer-safe airtight container for up to 3 months at 0°F (-18°C).
• Reheat: Thaw frozen Ice Cream Burfi in the refrigerator for 2–3 hours before serving; do not microwave.

Always use clean, dry utensils when handling to maintain freshness and prevent contamination.

Conclusion

This Ice Cream Burfi Recipe offers a delightful fusion of traditional Indian sweet and creamy ice cream texture. It’s surprisingly simple to prepare and perfect for festive occasions. Give this recipe a try and share your experience in the comments below!

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Ice Cream Burfi

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A soft and flavorful Indian milk-based sweet made with milk powder, ghee, sugar syrup, and vanilla sugar, garnished with nuts. It has a creamy texture reminiscent of ice cream and is a popular dessert for festivals.

• Author: Dorothy Miler
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 45 minutes
• Yield: 8-10 1x
• Method: Dessert
• Cuisine: Indian

Ingredients

Scale 1x2x3x

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

Instructions

1. Grind 3 tbsp sugar and 1 tsp vanilla extract together to make vanilla sugar; set aside.
2. Mix 4 cups milk powder and 1 cup ghee thoroughly; add vanilla sugar and mix well; keep aside.
3. In a large pan, combine 1¼ cups sugar and ½ cup water; stir till sugar dissolves and boil until one-string consistency sugar syrup forms.
4. On low flame, add the milk powder mixture to the sugar syrup; stir continuously to combine.
5. Add ¼ cup butter and mix well to enhance flavor and softness.
6. Cook on low heat, stirring until mixture becomes silky smooth and releases ghee; check by forming a non-sticky ball that holds shape.
7. Transfer the mixture to a tray lined with baking paper; press level and garnish with chopped pistachios and almonds.
8. Let it rest for 2 hours or until completely cool and set.
9. Cut into pieces and serve.

Notes

Adding more ghee makes the burfi softer. Butter enhances the milky flavor and softness. Store in the refrigerator, and the burfi keeps well for up to one week.

Nutrition

• Calories: 290
• Sugar: 22g
• Sodium: 50mg
• Fat: 18g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 0g
• Protein: 6g
• Cholesterol: 45mg

FAQs

Can I make this Ice Cream Burfi Recipe without an ice cream maker?

Yes, you can make this Ice Cream Burfi Recipe without an ice cream maker. Simply whip the heavy cream until stiff peaks form, then fold in the condensed milk and flavorings. Freeze the mixture in a tray until firm, then cut into squares.

How long does Ice Cream Burfi last in the freezer?

Ice Cream Burfi stays fresh in the freezer for up to two weeks when stored in an airtight container. For the best texture, let it sit at room temperature for a few minutes before serving.

What are some flavor variations for this Ice Cream Burfi Recipe?

You can easily customize this Ice Cream Burfi Recipe by adding different ingredients. Try mixing in crushed nuts, cocoa powder, or fruit purees. Saffron or cardamom also add a traditional Indian sweet flavor to the dessert.