ADD MILK POWDER

firstly, in a large bowl take 3 cups of milk powder. i have used unsweetened full cream milk powder.

1

ADD GHEE

add ½ cup ghee and mix well using a spoon. mix gently making sure there are no lumps in the mixture. keep aside.

2

ADD SUGAR

in a large kadai take 1 cup sugar and ¾ cup water.

3

SUGAR MELTS

stir well until the sugar dissolves completely.

4

1 STRING CONSISTENCY

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

5

ADD MILK POWDER

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

6

SILKY CONSISTENCY

keep stirring until the milk powder is well combined in sugar syrup. continue to cook on low flame until the mixture turns silky smooth consistency.

7

ADD TUTTI FRUTTI

further, add 1 tsp vanilla extract and ¼ cup tutti frutti.

8

HOLDS SHAPE

mix well until the mixture starts to hold the shape and separates the pan. you can also check by making a small ball and it is perfect if the mixture is non-sticky and holds shape.

9

TRANSFER

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

10

PRESS GENTLY

top with 4 tbsp tutti frutti and press to level it up.

11

REST 1 HOUR

rest for 1 hour or until it cools completely.

12

CUT BARFI

now cut into pieces and ready to serve.

13

BARFI READY

finally, enjoy tutti frutti burfi for a week when stored in the refrigerator.

14

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