Posted on · Last Updated on · By Srividhya G · 10 Comments
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Quick and easy burfi recipe with milk powder, pumpkin puree, and cardamom flavor! A traditional recipe with seasonal flavors!
I love seasonal fruits and vegetables, and I love incorporating them into my Indian desserts. I have already shared zucchini halwa and apple basundi. This year I have a burfi recipe with pumpkin puree.
I know I am going a bit crazy with the pumpkin puree recipes. I have already shared three recipes – pumpkin juice, pumpkin spice latte, and pumpkin spice cookies. And now it’s time for an Indian recipe – burfi or barfi.
Burfi (also spelled as barfi) is a milk-based sweet more like a fudge. When we talk about Indian sweets or mithai, we can’t skip burfi. There are different types of burfi, and not all burfi recipes are made with milk powder. Besan burfi, yet another popular burfi, is prepared with chickpea flour. Similarly, you have burfi with cashews, almonds, and more.Check out 7 cup barfi which is made with assorted ingredients.
What I like about the burfi recipe is,
- We don’t need to make any sugar syrup, and no need to worry about the consistency.
- It gets done in less than 30 minutes.
- You can infuse different flavors and make different varieties.
- Perfect for any festival or occasion. I usually make peda (a close cousin of milk powder burfi :-) ) on Thursdays as an offering to God. You can make this burfi, too, instead of peda.
Ingredients required
We need six ingredients to make this burfi. And here they are. You can find the exact measurements on the recipe card.
Milk powder:I used whole milk powder. You can easily get them in Indian groceries or find them as dry whole milk in regular groceries/supermarkets.
Milk:Along with milk powder, we also need milk. I used whole milk for this sweet.
Powdered sugar:For the barfi recipe, we use powdered sugar. I make mine at home. Take the raw sugar and powder it finely in a blender or coffee grinder.
Pumpkin puree:I went with store-bought pumpkin puree. I know I am repeating this; we need plain puree for this recipe. Not the pumpkin pie filling.
Ghee:I used homemade ghee and used only two tbsps for this recipe.
Ground cardamom:While you can use any flavors of your choice, I love the flavor of cardamom in burfi. I went with my homemade cardamom powder, and I have shared how to make it on Youtube, do check it out.
Apart from these ingredients, we need some nuts and dried rose petals to garnish, and they are entirely optional.
VVK Tips
- Like every other sweet recipe, I made this also in the stainless steel pan. As I mentioned in my thirupagam recipe, use a silicone spatula as it’s easy to scrape the sides without any damage to the pan, and it also comes out clean.
- I have used a minimal amount of ghee, but you can add one more tbsp extra.
- Always cook on medium-low heat (on a number scale between 3 and 4) and stir the sweet regularly. Do not leave it unattended for too long.
- Set the burfi on a plate lined with parchment paper.
- Let the burfi cool completely before slicing it.
Dietary specifications and storing suggestions
It’s a gluten-free, vegetarian sweet recipe. I have used nuts as the topping, but you can skip it for a nut-free version.
Store the burfi in an air-tight container, and I refrigerate it usually, and it stays good for a week.
Milk powder and pumpkin burfi recipe with step-wise pictures
- In a heavy-bottomed saucepan or kadai, add the milk powder, milk, powdered sugar, pumpkin puree, ground cardamom, and one tbsp of ghee.
- Mix it well without any lumps.
- Over medium-low heat, cook this mixture. It will loosen up, and it will be slightly runny. And that’s perfectly fine.
- After about 4 to 5 minutes, the mixture will thicken, and at that stage, add the remaining ghee and mix well.
- Now reduce heat further (on a number scale to 2 or 3) and cook the mixture for 8 to 10 minutes (timing might vary, please see the consistency check below) until it thickens. Please do not leave it unattended. Keep stirring at regular intervals.
- Consistency check –When the milk powder mixture thickens, and it will come together as one mass. When you drop a blob of milk powder mix, it should fall without sticking in the spatula as shown in the picture; alternatively, you can take a small piece of the burfi mix and let it cool. If you can make a small ball without the mix sticking to your fingers, it is done. If not, cook again by adding little ghee.
- Now transfer it to a plate or cake pan lined with parchment paper and spread it evenly or per the desired thickness. Sprinkle the nuts and rose petals and press them gently.
- Let it cool for 60 to 90 minutes. The slice the burfi and enjoy.
Recipe notes
- Use flavorings of your choice, but with pumpkin, I won’t recommend rose flavor.
- I did not test the recipe with freshly grated pumpkin. But you can very well grate the pumpkin finely and use it. In that case, cook the pumpkin first with ghee and water; add the sugar and milk powder when the pumpkin becomes soft and tender.
Explore other easy Diwali sweet recipes
- Microwave Badam Peda | Almond Peda | Almond Flour Fudge
- Instant Milk Peda | Microwave Milk Peda | Milk Powder Fudge
- Microwave Vegan Mango Kesari / Sheera | Vegan Mango Desserts
- Microwave Fruit Custard | Eggless Fruit Custard Recipe
Loved this recipe?
If you try this milk powder pumpkin burfi,please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow meon my PinterestorInstagramor join myFacebook Groupfor recipe updates and simple Indian meal ideas.
📖 Recipe
Milk Powder Pumpkin Burfi | Easy Milk Powder Burfi Recipe
Quick and easy burfi recipe with milk powder, pumpkin puree, and cardamom flavor! A traditional recipe with seasonal flavors!
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Dessert
Cuisine: Indian
Servings: 6
Calories: 195kcal
Author: Srividhya G
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
- 1 cup milk powder
- ⅓ cup milk
- ⅓ cup powdered sugar
- ½ cup pumpkin puree
- ½ tsp ground cardamom
- 2 tbsp ghee divided
- 2 tsp slivered pistachios
- 1 tsp crushed dried rose petals
Instructions
In a heavy-bottomed saucepan or kadai, add the milk powder, milk, powdered sugar, pumpkin puree, ground cardamom, and one tbsp of ghee.
Mix it well without any lumps.
Over medium-low heat, cook this mixture. It will loosen up, and it will be slightly runny. And that’s perfectly fine.
After about 4 to 5 minutes, the mixture will thicken, and at that stage, add the remaining ghee and mix well.
Now reduce heat further (on a number scale to 2 or 3) and cook the mixture for 8 to 10 minutes (timing might vary, please see the consistency check below) until it thickens. Please do not leave it unattended. Keep stirring at regular intervals.
Consistency check – When the milk powder mixture thickens, and it will come together as one mass. When you drop a blob of milk powder mix, it should fall without sticking in the spatula as shown in the picture; alternatively, you can take a small piece of the burfi mix and let it cool. If you can make a small ball without the mix sticking to your fingers, it is done. If not, cook again by adding little ghee.
Now transfer it to a plate or cake pan lined with parchment paper and spread it evenly or per the desired thickness. Sprinkle the nuts and rose petals and press them gently. Let it cool for 60 to 90 minutes. The slice the burfi and enjoy.
Notes
- Use flavorings of your choice, but with pumpkin, I won’t recommend rose flavor.
- I did not test the recipe with freshly grated pumpkin. But you can very well grate the pumpkin finely and use it. In that case, cook the pumpkin first with ghee and water; add the sugar and milk powder when the pumpkin becomes soft and tender.
VVK Tips:
- Like every other sweet recipe, I made this also in the stainless steel pan. As I mentioned in my thirupagam recipe, use a silicone spatula as it’s easy to scrape the sides without any damage to the pan, and it also comes out clean.
- I have used a minimal amount of ghee, but you can add one more tbsp extra.
- Always cook on medium-low heat (on a number scale between 3 and 4) and stir the sweet regularly. Do not leave it unattended for too long.
- Set the burfi on a plate lined with parchment paper.
- Let the burfi cool completely before slicing it.
Nutrition
Calories: 195kcal | Carbohydrates: 18g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 86mg | Potassium: 353mg | Fiber: 1g | Sugar: 16g | Vitamin A: 3404IU | Vitamin C: 3mg | Calcium: 217mg | Iron: 1mg
I am not a nutritionist. The nutritional information is provided as a courtesy and is anestimate only. It varies depending upon the product types or brands.
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