VANILLA EXTRACT 

firstly, in a mixer jar take 3 tbsp sugar and 1 tsp vanilla extract.

1

GRIND

grind to a fine powder to make vanilla sugar. if you have access to a  vanilla bean pod, then scrape out the seeds and mix them with sugar.

2

VANILLA SUGAR 

vanilla sugar is ready, keep aside. adding vanilla sugar helps to add extra flavour to burfi.

3

MILK POWDER MIXTURE

now in a large bowl take 4 cup milk powder and 1 cup ghee.

4

MIX WELL

mix well making sure the milk powder and ghee is well combined. to make burfi soft, then increase the amount of ghee to 1.5 cup.

5

VANILLA SUGAR

also, add prepared vanilla sugar and mix well. keep aside.

6

WATER - HALF CUP

in a large kadai take 1¼ cup sugar and ½ cup water.

7

SUGAR DISSOLVES

stir well until the sugar dissolves completely.

8

1 STRING CONSISTENCY

continue to boil till the 1 string consistency of sugar syrup is attained

9

MILK POWDER MIXTURE

now keeping the flame on low, add milk powder mixture.

10

MIX WELL 

keep stirring until the milk powder is well combined in sugar syrup

11

BUTTER - 1/4 CUP

further, add ¼ cup butter and mix well. adding butter helps to get milky bar flavour and makes burfi softer.

12

GHEE RELEASES

continue to cook on low flame until the mixture turns silky smooth  consistency releasing ghee. you can also check by making a small ball  and it is perfect if the mixture is non-sticky and holds shape.

13

TRANSFER

now transfer the mixture into the tray lined with baking paper.

14

PISTACHIOS

top with pistachios, almonds and press to level it up.

15

REST - 2 HOURS

rest for 2 hours or until it cools completely.

16

CUT PIECES

now cut into pieces and ready to serve

17

READY TO EAT

finally, enjoy ice cream burfi for a week when stored in the refrigerator

18