MILK - 3/4 CUP

firstly, in a large kadai add in ¼ cup ghee and ¾ cup milk

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MILK POWDER -

keeping the flame on low add in 2½ cup milk powder.

2

SUGAR - HALF CUP

also add ½ cup sugar. add more sugar if required

3

STIR CONTINUOSLY

mix well making sure everything is combined well

4

NO LUMPS

stir continuously keeping the flame on low and no lumps formed

5

SUGAR DISSOLVES

also stir till the sugar dissolves

6

MILK THICKENS

now keep stirring keeping the flame on low till milk thickens

7

FORMS DOUGH

furthermore, the milk forms dough after stirring for 10 minutes

8

SEPERATES PAN

now the dough separates from the pan

9

DO NOT OVER COOK

do not over cook, as the burfi turns chewy.

10

CARDAMOM POWDER

add in ¼ tsp cardamom powder and combine well

11

TRANSFER

transfer the prepared dough into greased plate lined with baking paper. alternatively, prepare balls to prepare milk peda.

12

SET

set well forming a block

13

PRESS GENTLY

now top with few chopped almonds and pistachios and press slightl

14

COOL COMPLETELY

allow to set for 2 hours, or till it sets completely.

15

MAKE PIECES

now unmould and cut into pieces

16

READY TO EAT

finally, serve milk powder burfi or store in airtight container.

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