Thanks to all the love showered for my MILK BARFI recipe, which has been trending from the day I have posted it 🙂 This thandai burfi recipe is an enhancement to my traditional milk burfi recipe - a special treat for this Holi. The making of thandai burfi is the same as any traditional burfi only extra step here is you will have to make Thandai powder which will take less than a minute.
THANDAI GUJIYA DAHI BHALLA FALOODA DAHI BREAD DAHI ALOO CHAAT
As I always say, before starting, make sure your pan is always on medium to medium-low heat, and you keep stirring continuously throughout the process to avoid it from burning at the bottom. To know if you have reached the final stage and burfi is ready to set, you should be able to form a non-sticky ball from the mixture. From my experience, it will take anywhere between 9 to 12 minutes on medium flame once you have added sugar and mixed everything. But note that the time may also vary depending on the size of the pan and the intensity of the flame.
Making perfect burfi comes by practice. If you undercook the burfi, it will remain sticky, and if you overcook, it will become chewy. So try to make it in small batches if you are trying it for the first time. ¼ cup Ghee or Butter 1 cup Milk 10 to 12 Saffron strands 2 cups Milk powder ½ cup Thandai powder ¾ cup Powdered sugar
In a pan on medium to medium-low flame, add ghee, milk, saffron strands, and bring it to a nice boil. To this, add milk powder and mix. Next, add Thandai powder and mix everything well. Finally, add powdered sugar. Once everything is mixed well, keep stirring it for anywhere between 9 to 12 minutes on medium to medium-low flame or until you can form a non-sticky ball from the mixture. You can check my video here for the making of thandai barfi.
Transfer the burfi mixture to a greased plate or parchment paper and spread for desired thickness. Garnish it with rose petals and vark (edible silver/gold sheets). Cut into pieces of desired shape and size. Serve and enjoy. I wish you all a very happy Holi. You can make thandai barfi ahead of time and keep it in an air-tight container for 5 days or in the refrigerator for up to 2 weeks.
No, you cannot. The syrup is a liquid ingredient, and thandai masala is a powder. You cannot substitute one for the other. More than 10 varieties of burfis are shared here.
Recipe card
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