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.
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.
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How to make paneer Burfi?
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.
Substitute for Mawa!
Use Nestle everyday milk powder or Amul milk powder.
Only difference – milk mawa powder is grainy in texture and Nestle everyday milk powder or Amul milk powder are smooth and powdery in texture. Binding everything together will be a piece of cake with dairy milk powder.
Important 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.
- 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.
Making Paneer Burfi with Store-bought Paneer!
- Soak 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!!
Looking for more sweet recipes, try out –
This festive season pamper your loved ones with paneer burfi and if you happen to make it then drop me a line below. If you have any questions I would be happy to answer them.
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Paneer Burfi
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)
Instructions
- 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...
- 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.
- Squeeze out all the water and let paneer sit for 30 minutes - 1 hour, undisturbed.
- Remove it from the cloth and crumble it up.
- 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.
- Assemble rest of the ingredients. Milk mawa powder.
- Since I had no powdered sugar on hand I have crushed the regular sugar to its powdered form.
- Sugar must look like this - white powder.
- In a large bowl add paneer, crushed sugar and...
- Add Milk mawa powder.
- Mix it up.
- Begin kneading the mixture, soon it will start to come together and look just as its shown in the picture.
- 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.
- All worked up paneer burfi mixture.
- Grease a bowl and place mixture in it. Using a spoon spread it around and even out the surface.
- Or use a baking pan to make this burfi.
- Sprinkle cardamom powder, saffron strands and crushed nuts of your choice.
- Place it in the refrigerator for 30 minutes - 1 hour. After the desired time, cut in squares and enjoy.
- To get a solid block of burfi, set burfi overnight in the fridge and cut cubes in the morning.
- If the weather is hot and humid then store burfi in the fridge. It's good for 2 - 3 weeks in the refrigerator. If it's winter, burfi can stay outside on the kitchen counter.
Sadaf Saiq says
February 17, 2019 at 7:22 pmMy mixture turned out extra gooey even after adding extra milk powder it stayed the same way
Ruchi says
February 18, 2019 at 8:26 amSadaf, was the crumbled paneer dry before you started with the recipe. Because this will only happen if paneer had moisture in it.
Tarla says
November 11, 2018 at 3:44 amMine burfi came out so well. Thanks, Ruchi
Ruchi says
November 18, 2018 at 6:30 pmThat’s awesome.
Thanks, Tarla!
Nisha says
November 9, 2018 at 3:23 amThis is such an easy and great tasting burfi recipe.
I took this to a Diwali party and everyone loved it! This recipe is so easy and so perfect !Thanks for sharing!
Ruchi says
November 18, 2018 at 6:30 pmPleasure is all mine.
Happy to hear that you and your guests liked the recipe.
Rajwayu says
August 20, 2018 at 12:26 amvery simple and nice recipe!
Ruchi says
August 20, 2018 at 9:37 amThank you!
banu says
July 2, 2018 at 7:42 amGood and very simple sweet but taste is delicious
Ruchi says
July 2, 2018 at 9:15 amThank you, Banu!
Steve says
September 23, 2017 at 12:52 pmFantastic! Better than the barfi I’m buying at my local store, and better than some of the barfi I had in India. Thank you!
Ruchi says
September 23, 2017 at 2:22 pmGlad you liked the recipe Steve, Thanks!
Shagufta says
July 31, 2017 at 12:01 pmIf v dont hav milk mawa pwd ??
Ruchi says
July 31, 2017 at 6:05 pmYou can try this recipe with fresh mawa. In that case, cook the mixture of mawa and paneer on a low flame until it forms a soft dough. Shape, cut and enjoy!
Hope that helps!
tania says
July 31, 2017 at 11:03 amCan I use paneer bought from the shop?
Ruchi says
July 31, 2017 at 11:20 amYes you can. Steps are given in main post. Thanks!
Sauri says
May 10, 2017 at 12:17 amHi Ruchi
Yes I used fresh paneer which I made according to your recipe.
Ruchi says
May 10, 2017 at 1:17 pmSauri, 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. 🙂
Sauri says
May 8, 2017 at 1:39 amHell, 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
May 8, 2017 at 10:16 pmThanks for your lovely feedback Sauri. I am glad you liked the recipe. 🙂
Did you use fresh paneer to make the burfi?
Sauri says
May 4, 2017 at 4:22 amHello 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
Ruchi says
May 4, 2017 at 9:48 amSauri, please grind the sugar first and then measure it for the recipe for best results. Thanks!
Shanti says
February 26, 2017 at 5:44 amHi! 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
February 26, 2017 at 3:15 pmThanks 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.
Shanti says
February 26, 2017 at 5:11 pmThanks for your prompt reply.
Ruchi says
February 26, 2017 at 7:48 pmMy pleasure. 🙂
Kauser says
February 20, 2017 at 1:17 amCan we use market bought mawa pack instead of mawa powder
Ruchi says
February 20, 2017 at 8:38 amYes you can.
If using fresh mawa then cook the mixture of mawa and paneer on a low flame until it forms a soft dough.
Monika says
October 17, 2016 at 4:40 amCan we use fresh mawa instead of mawa powder
Ruchi says
October 17, 2016 at 7:49 amMonika 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!
Sonal says
October 14, 2016 at 4:41 pmLove the recipe di
Ruchi says
October 14, 2016 at 8:25 pmThanks dear. 🙂
ROBIN KUMAR says
October 13, 2016 at 11:40 pmI am your fan and I save your mailed recipes for me
Thanks
Ruchi says
October 14, 2016 at 8:23 pmThanks Robin! Glad you are enjoying my recipes.
sunny says
September 21, 2016 at 6:11 amInstead of mawa powder can we use baby formula milk powder?
Ruchi says
September 21, 2016 at 10:42 amHave not tried it with baby milk formula so can’t comment on that. Well, you can use Amul milk powder as a substitute.
Bhavana says
April 26, 2016 at 11:31 amLovely and fast to cook
Especially good prasad material.. Offering to god
Ruchi says
April 26, 2016 at 3:05 pmThanks for your kind words Bhavana, it’s makes it all the more worthwhile and special. 🙂
ruchi says
October 21, 2015 at 5:32 amVery nice and easy recipe ..and especially very healthy too ..
RK says
October 21, 2015 at 8:28 amThanks Ruchi. 🙂
pooja says
October 19, 2015 at 5:02 amis the dry milk mawa powder the same as milk powder
RK says
October 19, 2015 at 7:54 amThanks 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.
Shalu says
September 8, 2015 at 4:58 amHow 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
September 9, 2015 at 7:46 amShalu, 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!!
Sarita Agarwal says
September 5, 2015 at 2:04 pmThanks fr sharing dis recipe..it really works and made my janmashtmi more sweet
RK says
September 6, 2015 at 4:33 pmThank you Sarita for your kind words. I am glad to hear that you liked the recipe. Hope you had a wonderful Janmashtami!!
Pia says
September 5, 2015 at 12:10 amRuchi – 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!
RK says
September 5, 2015 at 12:33 amThanks for stopping by Pia. Yes, you can use Nanak paneer. As stated in the recipe, thaw the paneer, dip paneer in water, pat it dry and then crumble it up. Happy cooking and Happy Janmashtami to you!!
Pia says
September 5, 2015 at 12:47 amMy pleasure! thank you for letting me know! Happy Janmashtami
RK says
September 5, 2015 at 8:43 amYou are welcome dear. 🙂
Revathi says
September 4, 2015 at 8:03 pmWow!! Seems easy, will try.
What do you replace mawa powder with ?
RK says
September 5, 2015 at 12:36 amThanks 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!!