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, super yummy and will just melt away in your mouth.Paneer Burfi

Looking for a last minute festival 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 basic 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. 

Now, onto the recipe!

Paneer + powdered sugar + milk mawa powder is all you need for this recipe. Prepare paneer as stated below in the recipe. Allow 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. If you plan to use fresh mawa then – cook the mixture of mawa and paneer on a low flame until it forms a soft dough. 

Mawa Substitute – You can use Nestle everyday milk powder or Amul milk powder as a substitute. Only difference – milk mawa powder is grainy in texture 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 BurfiSome tips to follow – 

  • 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. 
  • Please 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 and enjoy. Paneer Burfi


  • Dip paneer in hot water for 20 – 30 minutes.
  • After the desired time, remove from water and pat it dry.
  • Crumble paneer into small granules and knead until smooth.
  • Follow recipe from STEP 4. Make sure the burfi mixture is smooth and well kneaded.
  • Set in tray, cool and enjoy!! Paneer Burfi

This festive season pamper your loved ones with paneer burfi and if you happen to make it then either drop me a line below or share your yum pictures with me on Facebook. Would love to see your creation!


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





Paneer Burfi
Votes: 6
Rating: 4.83
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Enjoy my version of Paneer burfi which is delicious, rich and yummy and it will just melt away in your mouth.
Servings Prep Time
Cook Time
Servings Prep Time
Cook Time
Paneer Burfi
Votes: 6
Rating: 4.83
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
Cook Time
Servings Prep Time
Cook Time
  • 2 cups Crumbled Paneer
  • 1/4 cup + 3 tablespoon Powdered sugar
  • 1/2 cup Dry milk mawa powder
  • 2 teaspoon Cardamom Powder to sprinkle on top
  • 1/4 teaspoon Saffron strands
  • 1 teaspoon Crushed Pistachios (or nuts of your choice)
  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 the acidic 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. Begin kneading the mixture, soon it will start to come together and look just as its 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 in squares and enjoy.
  19. To get a solid block of burfi, set burfi overnight in the fridge and cut cubes in the morning.
  20. Store it in airtight container and it's good for 2 - 3 weeks in the refrigerator, only if it lasts that long. 🙂
  21. If the weather is hot and humid then store burfi in the fridge. If it's winter, burfi can stay outside on the kitchen counter.
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36 Responses

  1. Sauri says:

    Hi Ruchi
    Yes I used fresh paneer which I made according to your recipe.

    • Ruchi says:

      Sauri, some moisture was left behind in paneer which caused the burfi to crumble.
      I would suggest next time add 1/2 cup of milk powder + 3 tablespoon extra to take care of the moisture content. As shown in pic. 12, mixture should feel tightly bonded when squeezed. If it’s falling apart that means it was not squeezed right. Taste and adjust sugar. Set as directed. Hope this answers your query. 🙂

  2. Sauri says:

    Hell, I wanted to just say I made this over the weekend and it was amazing :-). As you said it was so easy to make them measurements will just perfect. They right amount of sweetness. Finally I found a burfee recipe that is flop proof. Thank you.
    My only complaint would be that it was very delicate in that when I pick it up it was breaking. I had keep it in the fridge overnight and when I took into the office (meaning it was out of the fridge for around 2 hours it was breaking when I pick each slice up. Any suggestions on how to make it more solid?

    • Ruchi says:

      Thanks for your lovely feedback Sauri. I am glad you liked the recipe. 🙂
      Did you use fresh paneer to make the burfi?

  3. Sauri says:

    Hello I am looking forward to trying this recipe as it seems so easy. Can I ask your ingredients say 1/4 cup powdered sugar. How much is this before grinding into powdered sugar? I want to take regular sugar and then grind it into powdered sugar

  4. Shanti says:

    Hi! Your paneer burfi really looks good and seems quite easy to make.
    Since the paneer was allowed to run under cold water and later the kneading process was by hand, will there be any contamination to the burfi? Will it last long?
    Do hope you will reply. Thanks!

    • Ruchi says:

      Thanks Shanti.
      I don’t think there will be any contamination issues. Paneer is run under cold water to get rid of acidic taste. To avoid contamination, you can always wear a glove to knead paneer. Storage instructions are stated in the recipe – ” If the weather is hot and humid then store burfi in the fridge. If it’s winter, burfi can stay outside on the kitchen counter.”
      Hope that answers your query. Feel free to email me if you have any other questions.

  5. Kauser says:

    Can we use market bought mawa pack instead of mawa powder

  6. 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!

  7. Sonal says:

    Love the recipe di

  8. ROBIN KUMAR says:

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


  9. sunny says:

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

  10. Bhavana says:

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

  11. ruchi says:

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

  12. 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.

  13. 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!!

  14. Sarita Agarwal says:

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

  15. 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!

  16. 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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