Are you planning to make a quick n easy sweet for the festive season? Then enjoy this super yummy Paneer burfi which is made with only 3-ingredients and comes together in less than an hour (minus the set time). So delicious, creamy, and will melt away in your mouth!
Festival season is upon us! If you are looking for some last-minute recipe ideas, then you have landed at the right place. Paneer Burfi is super easy to make and a quick- fix sweet, perfect for the upcoming festive season.
What is Paneer Burfi?
Paneer is the Indian term used for fresh Cottage Cheese, and burfi or barfi means a scrumptious and creamy fudge made up of milk solids and sugar. No Indian festival is complete without the presence of burfis, ladoos or pedas.
From surprises to heartwarming ceremonies, these treats are a must-have for almost any occasion.
How to make paneer Burfi?
Instant Paneer burfi is made with the goodness of milk mawa powder, sugar, and paneer. All 3, when combined together, creates a lip-smacking creamy delight!
1. Prepare paneer as stated below in the recipe. Squeeze all the water out of the paneer and let it sit covered, undisturbed for 30 minutes to an hour.
2. After the resting time is over, unwrap paneer and knead until it’s smooth.
3. Transfer paneer to a big bowl. Add milk mawa powder and powdered sugar and mix to combine.
4. Knead the mixture with your hands until it starts to come together like a dough. The mixture will gradually smooth out as you knead. Pro tip- It will take about 5-10 minutes for the mixture to look like a smooth dough.
5. Grease a bowl and line it with a plastic sheet.
6. Transfer the burfi mixture into the lined greased pan. Use a rubber spatula or spoon to spread burfi evenly across the pan.
7. Garnish the top with cardamom powder, saffron strands, and slivered assorted nuts.
8. Let the burfi cool in the refrigerator for about an hour.
9. After the desired time, cut in squares and enjoy.
Faq’s realted to this burfi recipe!
Why use Milk Mawa Powder?
Dry milk mawa powder will soak most of the moisture from the paneer and make it easy to work with. Knead the mixture well. The longer you knead, the smoother and creamier the burfis will turn out.
If you plan to use a fresh block of mawa then – cook the mixture of mawa and paneer together on a low flame until it forms a soft dough. Allow it to cool comfortably. After the mixture is cooled, knead until smooth.
My mixture is very runny?
That’s because the paneer was not pressed well. You need to drain all the excess whey out of the paneer. Apply pressure as much as possible to squeeze all the water out the paneer. The pressed paneer should feel wet in between the fingers, but should not feel sticky.
Substitute for Milk Mawa powder!
Milk powder!
US residents can find milk mawa powder in their local Indian grocery stores. Indian residents can use Nestle’s everyday milk powder or Amul milk powder. The only difference – milk mawa powder is slightly grainy in texture, and Nestle’s everyday milk powder or Amul milk powder are smooth and powdery in texture.
Can I use regular sugar to make this burfi?
I wouldn’t recommend that! Please use powdered sugar for this recipe. As compared to powdered sugar, granulated sugar will not blend well and your burfis will turn out grainy and crunchy in texture.
Can I shape this burfi as pedas?
Of course, you can! Instead of setting in a greased bowl, shape the dough like pedas or ladoos.
Making Burfi with Store-bought Paneer!
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. For that-
- Soak paneer in hot water for 20 – 30 minutes.
- After the desired time, remove from water and pat it dry.
- Crumble or grate paneer into a mixing bowl. Knead until smooth.
- Follow recipe from STEP 4. Make sure the burfi mixture is smooth and lump-free.
- Set in tray, cool and enjoy!!
Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
Craving for more, try other delicious delicacies:
Paneer Burfi
INGREDIENTS
FOR BURFI
- 2 cups Crumbled Paneer
- ¼ cup + 3 tablespoon Powdered sugar
- ½ cup Dry milk mawa powder
DECORATE WITH
- – – Cardamom Powder to sprinkle on top
- – – Saffron
- – – 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. Strain it through a muslin cloth. Wash paneer under cold water to remove the acidic taste of lemon juice.
- Squeeze all the water out of the paneer and let it sit covered, undisturbed for 30 minutes to an hour.
- After the resting time is over, unwrap paneer and knead until it’s smooth.
- Transfer paneer to a big bowl. Add powdered sugar and mix to combine.
- Add Milk mawa powder. Mix to combine.
- 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.
- Knead the mixture with your hands until it starts to come together like a dough.
- If the mixture feels dry and difficult to bind, add few drops of milk. Same way- IF the mixture feels sticky – add an extra tablespoon of milk mawa powder. Adjust the sugar level and knead until smooth.
- Grease a bowl and line it with a plastic sheet. Transfer the burfi mixture into the lined greased pan. Use a rubber spatula or spoon to spread burfi evenly across the pan.
- Garnish the top with cardamom powder, saffron strands, and slivered assorted nuts. Let the burfi cool in the refrigerator for about an 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 the cubes in the morning with a sharp knife.
- 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.
