Tricolor Burfi With Milk Powder / Three Layer Burfi
Tricolor Burfi With Milk Powder / Three Layer Burfi

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, tricolor burfi with milk powder / three layer burfi. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Tricolor Burfi With Milk Powder / Three Layer Burfi is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Tricolor Burfi With Milk Powder / Three Layer Burfi is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have tricolor burfi with milk powder / three layer burfi using 22 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Tricolor Burfi With Milk Powder / Three Layer Burfi:
  1. Get For Top saffron colour layer
  2. Get 1 tbsp ghee clarified butter
  3. Make ready 1/4 cup milk
  4. Prepare 1 cup milk powder
  5. Prepare 1 tbsp milk for dissolving saffron
  6. Take 1 tsp saffron strands
  7. Take 1/4 cup cashew nut powder
  8. Take 1/4 cup sugar I have used raw sugar. You can use regular sugar instead
  9. Prepare For Middle white layer
  10. Take 1 tbsp ghee clarified butter
  11. Make ready 1/4 cup milk
  12. Get 1 cup milk powder
  13. Make ready 1/4 cup sugar
  14. Get 1/4 cup desiccated coconut
  15. Prepare 1 tsp rose water or vanilla essence or cardamom powder
  16. Make ready For Bottom green layer
  17. Prepare 1/4 cup milk
  18. Prepare 1 tbsp ghee clarified butter
  19. Make ready 1 cup milk powder
  20. Get 1/4 cup sugar
  21. Make ready 1/4 cup pistachio and pepita powder you can use entire pistachio or pepita
  22. Get 1 tsp cardamom powder
Instructions to make Tricolor Burfi With Milk Powder / Three Layer Burfi:
  1. Bottom green layer: - Heat ghee in a nonstick pan. When ghee is melted add milk. Mix well. Keep the heat low. Add milk powder in batches and mix well to avoid the lumps from forming. Press well while mixing the milk powder so if any lumps are formed they will be pressed well and mixed well.
  2. Add sugar and mix well. Add pistachio and pepita powder and mix well. Add cardamom powder and mix well.
  3. Now put heat to medium and stir the mixture till it leaves the sides of the pan and forms a big lump together. It will take around 4-5 minutes. Stir the mixture continuously to avoid it getting stick at the bottom of the pan.
  4. Once the mixture comes together, switch off the heat and transfer the mixture to a greased plate or a tin lined with butter paper and spread the mixture uniformly as per the thickness needed. Keep the mixture aside to set. And make other layers.
  5. Middle white layer - In the same pan, heat ghee on low heat. Add milk to it and mix well. Gradually add milk powder into batches and mix well stirring continuously to avoid formation of lumps. Add desiccated coconut and sugar. Mix well.
  6. Add rose water and mix well. Now put the mixture on medium heat and stir continuously till it leaves the edges of the pan and forms a big lump.
  7. Switch off the pan and transfer the white layer on the top of the green layer. Spread uniformly the mixture. Let the mixture set and start making the third layer.
  8. Top Saffron Layer - Add ghee on low heat in the same pan. Add milk to it and mix well. Now add milk powder gradually to the mixture and stir continuously to avoid lumps. Add sugar and mix well.
  9. Add cashew nut powder and saffron infused milk. Mix well. Put the heat to medium and stir the mixture continuously till it starts to leave the edges of pan and forms a big lump.
  10. Switch off the flame and transfer the mixture on the top the white layer and spread it evenly.
  11. Now all the three layers are spread nicely. Keep it aside to set. You can refrigerate for 30 minutes if in hurry. (the burfi will cut nicely the longer it is set. I have refrigerated for 15 minutes and cut into pieces).
  12. With a sharp knife cut the burfi into your desired shape and size. Serve. The burfi can be stored for couple of days at room temperature in cold weather and can be refrigerated for a week.

So that’s going to wrap this up with this special food tricolor burfi with milk powder / three layer burfi recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!