MILK - 3/4 CUP
firstly, in a large kadai add in ¼ cup ghee and ¾ cup milk
MILK POWDER -
keeping the flame on low add in 2½ cup milk powder.
SUGAR - HALF CUP
also add ½ cup sugar. add more sugar if required
mix well making sure everything is combined well
stir continuously keeping the flame on low and no lumps formed
also stir till the sugar dissolves
now keep stirring keeping the flame on low till milk thickens
furthermore, the milk forms dough after stirring for 10 minutes
now the dough separates from the pan
DO NOT OVER COOK
do not over cook, as the burfi turns chewy.
add in ¼ tsp cardamom powder and combine well
transfer the prepared dough into greased plate lined with baking paper. alternatively, prepare balls to prepare milk peda.
set well forming a block
now top with few chopped almonds and pistachios and press slightl
allow to set for 2 hours, or till it sets completely.
now unmould and cut into pieces
READY TO EAT
finally, serve milk powder burfi or store in airtight container.