Burfi brings a lot of beautiful memories for everybody. My fondest memory is watching Mum making burfi the night before Eid while I sat on the kitchen work top eating hot burfi directly from the pot and nagging her to apply Mehndi for me. I’m actually tearing up while I’m typing this. I miss home so much right now.

I made burfi yesterday while Rayhaan & Aaliyah watched it come together and asked me questions about how I spent my Eid growing up, it was so special and I hope to continue this tradition for as long as I can.

Today I am sharing with you our burfi recipe, Mum traditionally makes it with mawa (dried evaporated milk solids) but the challenge for many of us is to make fresh mawa, so today I am going to share the recipe using milk powder, it’s a really easy recipe and tastes like most traditional burfi eaten in India and found in Mithai shops in U.K.

Have a beautiful and blessed Eid!

Lots of love 💗



2 and half cups milk powder

1 teaspoon cardamom powder

1/2 cup granulated sugar

1 cup double cream

1/4 cup clarified butter

Pinch of saffron

1 teaspoon rose essence

1/4 teaspoon rose water


1. Heat clarified butter in a large pan when melted add saffron, cardamom powder, sugar and 3/4 cup cream

2. Add milk powder and mix to ensure no lumps

3. Add remainder of the cream with rose water & essence

4. Continue to cook and stir on low heat, keep smoothing with a spatula. The mixture will start to thicken and leave the sides of the pan

5. When the mixture comes together and no longer sticks to the pan remove of heat.

6. Immediately transfer the mixture into a tray or mould lined with cling wrap and level the top with a spatula

7. Garnish as desired

8. Allow to set at room temperature for minimum 2 hours. Cut into desired shapes if needed

BKD Notes

1. You can add any flavours and colouring to this burfi

2. If you can’t find double cream use normal fresh cream

3. I used klim milk powder but you can use Nido as well