Paneer Burfi

Planning to make a quick n easy sweet for the festival season? Then enjoy my version of Paneer burfi which is delicious, rich and yummy and it will just melt away in your mouth.

Paneer Burfi
Looking for a last minute Janmashtami sweet then you have landed at the right place. Paneer Burfi is one of the easiest sweets you can prepare during any Indian festival. My version of paneer burfi is simple and uses just 3 ingredients.

As a bonus – if you have a block of store bought paneer sitting in your refrigerator than it’s a NO COOK BURFI. Yes.. you heard me right, this burfi can be prepared with store bought paneer too. I will talk about that later in the post. 

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RECIPE DETAILS – All the prep work goes in making fresh paneer and allowing it to sit undisturbed for 30 minutes to an hour. After the desired time, unwrap paneer and knead until smooth. For this recipe we need just 2 cups of paneer and make sure it has no moisture in it. PLEASE USE DRY MILK MAWA POWDER FOR THIS RECIPE. You can use Nestle everyday milk powder or Amul milk powder too. 

Only difference – milk mawa powder is grainy and Nestle everyday milk powder or Amul milk powder are powdery in texture. Binding everything together will be a piece of cake with dairy milk powder. 

Paneer Burfi

TIPS –

  • Why use milk powder? – Dry milk/mawa powder will soak all the moisture from paneer and make it easy to work with. Combine all the three ingredients together to form a dough. If need be, extra milk mawa powder can be added, just adjust the sugar level. 
  • Use powdered sugar for this recipe.  
  • If the mixture feels dry and difficult to bind, add few drops of milk and bind.  
  • You can even shape this burfi as pedas too. 

FOR STORE BOUGHT PANEER– Dip paneer in hot water for 20 – 30 minutes. Remove it from water and pat it dry. Crumble paneer into small granules and knead until smooth. Follow the recipe from STEP 4. Make sure the burfi mixture is smooth and well kneaded. Set in tray, cool and enjoy!!  This festive season pamper your loved ones with paneer burfi. 

Looking for more sweet recipes, try out – Angoori Gulab Jamun, Kaju pista rollKaju katli, Mawa burfi.

Paneer Burfi
Votes: 5
Rating: 4.8
You:
Rate this recipe!
Print Recipe
Enjoy my version of Paneer burfi which is delicious, rich and yummy and it will just melt away in your mouth.
Servings Prep Time
14 PIECES 1 HOUR
Cook Time
15 MINUTES
Servings Prep Time
14 PIECES 1 HOUR
Cook Time
15 MINUTES
Paneer Burfi
Votes: 5
Rating: 4.8
You:
Rate this recipe!
Print Recipe
Enjoy my version of Paneer burfi which is delicious, rich and yummy and it will just melt away in your mouth.
Servings Prep Time
14 PIECES 1 HOUR
Cook Time
15 MINUTES
Servings Prep Time
14 PIECES 1 HOUR
Cook Time
15 MINUTES
INGREDIENTS
FOR BURFI
  • 2 cups Crumbled Paneer
  • 1/4 cup + 3 tablespoon Powdered sugar
  • 1/2 cup Dry milk mawa powder
DECORATE WITH
  • 2 teaspoon Cardamom Powder to sprinkle on top
  • 1/4 teaspoon Saffron strands
  • 1 teaspoon Crushed Pistachios (or nuts of your choice)
CHANGE SERVING SIZE: PIECES
CHANGE UNITS:
METHOD
  1. Boil 2 liter milk in a large vessel. When it comes to a boil add 1/2 cup of lemon juice or vinegar. As soon as the milk curdles...
  2. Take it off the flame and strain it through a muslin cloth. Wash paneer under cold water to remove all the bitter taste of lemon juice.
  3. Squeeze out all the water and let paneer sit for 30 minutes - 1 hour, undisturbed.
  4. Remove it from the cloth and crumble it up.
  5. Milk mawa powder is dried form of mawa. It's in fine powdered form and can be found at any supermarket fridge section. In US it can be found in any Indian grocery store.
  6. Assemble rest of the ingredients. Milk mawa powder.
  7. Since I had no powdered sugar on hand I have crushed the regular sugar to its powdered form.
  8. Sugar must look like this - white powder.
  9. In a large bowl add paneer, crushed sugar and...
  10. Add Milk mawa powder.
  11. Mix it up.
  12. Try kneading the dough. It should start to bind up as shown in the picture.
  13. Keep kneading and form a ball out of the mixture. IF the mixture feels dry and difficult to bind, add few drops of milk. Same way IF the mixture feels gooey - extra milk mawa powder can be added; just adjust the sugar level.
  14. All worked up paneer burfi mixture.
  15. Grease a bowl and place mixture in it. Using a spoon spread it around and even out the surface.
  16. Or use a baking pan to make this burfi.
  17. Sprinkle cardamom powder, saffron strands and crushed nuts of your choice.
  18. Place it in the refrigerator for 30 minutes - 1 hour. After the desired time, cut them in squares and enjoy.
  19. If the weather is hot and humid then place the burfi in the fridge. If it's winter it can stay outside on the kitchen counter.
  20. Store it in airtight container and it's good for 2 - 3 weeks in the refrigerator, only if it lasts that long. 🙂
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24 Responses

  1. Monika says:

    Can we use fresh mawa instead of mawa powder

    • Ruchi says:

      Monika you can use fresh mawa. In that case, cook the mixture of mawa and paneer on a low flame until it forms a soft dough. Hope that helps!

  2. Sonal says:

    Love the recipe di

  3. ROBIN KUMAR says:

    I am your fan and I save your mailed recipes for me

    Thanks

  4. sunny says:

    Instead of mawa powder can we use baby formula milk powder?

  5. Bhavana says:

    Lovely and fast to cook
    Especially good prasad material.. Offering to god

  6. ruchi says:

    Very nice and easy recipe ..and especially very healthy too ..

  7. pooja says:

    is the dry milk mawa powder the same as milk powder

    • RK says:

      Thanks for stopping by Pooja. Milk powder can be used in place of milk mawa powder. Make sure it’s not grainy, if it is then grind it to its powdered form.

  8. Shalu says:

    How can you come up with such and easy pezzy recipe. I tried this for Janmashtami and I am so happy with the results. I really appreciate your professional approach. Like the way you show hoe the mixture should look like, its a great great help dear. Thanks and you made my Janmashtami even more special by everyone praising me.

    • RK says:

      Shalu, it was just a simple experiment and it resulted in a great burfi. So glad to hear that you liked the recipe. Thanks for stopping by and Happy Janmashtami to you too!!

  9. Sarita Agarwal says:

    Thanks fr sharing dis recipe..it really works and made my janmashtmi more sweet

  10. Pia says:

    Ruchi – What a lovely recipe!! I stay in the US and am wondering instead of making fresh paneer, can I use Nanak’s paneer that we find in the fridge section of the grocery stores? thanks!

  11. Revathi says:

    Wow!! Seems easy, will try.
    What do you replace mawa powder with ?

    • RK says:

      Thanks for stopping by Revathi. Mawa powder can be replaced with milk powder. Make sure the milk powder you use is in POWDERED form and has no granules in it. You may have to play around with the recipe to adjust the sugar/milk powder content in the recipe. Happy cooking and Happy Janmashtami to you!!

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