Milk Burfee Balls

Milk burfee (also spelled barfi, burfi, or borfi) is a traditional Indian milk-based fudge and one of the most popular South African Indian sweetmeats. Made primarily from full-cream milk powder, butter ghee, sugar, and fresh cream, it has a rich, creamy, melt-in-your-mouth texture delicately spiced with cardamom (elachi).

Full-cream instant milk powder is essential for the best flavour and texture. In South Africa, Nestlu00e9 Klim is the gold standard for making authentic burfee, though Nido or another high-quality full-cream milk powder can be used. Avoid skim or low-fat milk powders, as they will make the burfee dry and chalky.

Pure butter ghee (clarified butter) gives milk burfee its signature rich aroma, glossy finish, and smooth set. Unsalted dairy butter can be used in a pinch, though the texture will be slightly softer. Avoid using margarine or vegetable oil, as they alter the traditional taste and prevent the fudge from setting properly.

Milk burfee takes approximately 2 to 3 hours to set in the refrigerator before it is firm enough to slice into squares or mould into balls. Because it needs this chilling time, it is an ideal make-ahead dessert.

If your burfee feels too sticky or soft after chilling, the warmth of your hands may be melting the ghee, or the mixture needed slightly longer on the stove. Place the dish back in the refrigerator for 15 to 20 minutes to firm up before continuing to roll.

Burfee becomes crumbly if the heat was too high during cooking or if the mixture was cooked for too long, causing excess moisture to evaporate. Always cook on low-to-medium heat and stick closely to the recommended cooking times.

Because this recipe contains fresh cream, store your Milk Burfee Balls in an airtight container in the refrigerator for up to 7 to 10 days. Let them sit at room temperature for 15 minutes before serving so they soften to a creamy, melt-in-your-mouth consistency.

Yes, milk burfee freezes very well for up to 2 months. Place the rolled balls in a freezer-safe airtight container with sheets of baking paper between layers to prevent sticking. Thaw overnight in the refrigerator before serving.

Absolutely. Once the mixture has set in your dish and you have pressed the coloured almonds and saffron into the top, simply slice it into neat squares or diamond shapes and serve as traditional block burfee.