Butterscotch Burfi (With Milk Powder)

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Give your regular Milk Powder Burfi a makeover with this Butterscotch Burfi! Made with milk powder and delicious butterscotch sauce and sprinkled with crunchy praline, you will love this unique version of burfi.

This festive treat is easy to make and requires only a few ingredients. It is soft with a little bit of crunch, scrumptious, easy to make, and a perfect sweet to make on Diwali, Holi, Navratri, or any special occasion!

Learn how to make Indian sweet Butterscotch Burfi with step-by-step photos and video.

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About this recipe
Why do you make this recipe?
Ingredients required
Step by step process
Notes, Pro-tips, and quick FAQs
More Indian Sweet recipes
Butterscotch Burfi
Video

The Diwali season has begun and ties the time of the year when festivities and excitement are in full swing.

If you are looking for a special Diwali recipe to make this year, look no further. I have a luscious recipe – the Butterscotch Burfi recipe for you all to share.

About this recipe

Burfi is a popular Indian milk-based sweet recipe that is prepared during festivals like Diwali, Holi, Rakhi, and any special occasions.

Traditionally this requires khoya or mawa and some also need sugar syrup.

But this time I took a shortcut and have prepared using milk powder. Barfi made with milk powder does not require you to make any sugar syrup or check for consistency.

There are many barfi varieties. But this butterscotch barfi is by far my favorite.

This recipe is simple and easy to put together and creates a perfect burfi that is so smooth, creamy, flavorful, and will just melt in your mouth. And the praline topping gives a bit of crunch.

It is one of the simplest treats you’ll make this festive season and is so irresistible!

This butterscotch burfi recipe has 3 parts to it.

The butterscotch sauce
The praline
Milk powder mawa mixture

Why do you make this recipe?

Homemade and contains no artificial ingredients.
make the perfect little treat for the festive season.
Comes together in less than 30 minutes
Gluten-free and A Great for gifts too
No fancy ingredients– You’ll need just a few simple ingredients that you probably have on hand.

Ingredients required

For butterscotch sauce

Brown sugar – You can’t substitute the brown sugar here since that’s what gives the sauce that deep caramel flavor.
Other ingredients for the sauce are heavy cream, salt, and butter. If you are salted butter skip the salt.

For the praline

The crunchy praline is made with sugar, almonds, and cashews. You can use only almonds or cashews as well.

For Milk powder burfi mixture

Milk powder – Since milk powder is the main ingredient for this recipe, I recommend using the best quality milk powder. I have used Nestle Nido Instant Dry Whole Milk Powder. I got it from the Indian store.
Confectioner sugar –Please use the confectioner powdered sugar as it will blend easily and lend a creamy texture to the burfi. Don’t use regular powdered sugar.
Milk – bind the ingredients.
Ghee – gives an excellent nutty taste to our burfi. Another option- you can try with unsalted butter.
Butterscotch Extract – our main flavoring agent. Use Indian butterscotch essence since that’s what will give it that unique flavor. Do not substitute with American butterscotch essence.
Butterscotch sauce – Make it from scratch or use store-bought.

Silver varq for garnishing.

pre measured ingredients for milk powder burfi

Step by step process

Make the Praline

First, chop the nuts into small pieces.
Add sugar to a wide pan on medium-low heat. (image 1)
As soon as the sugar melts and caramelizes (light golden), add the chopped nuts to it. Stir to combine. (image 2 to 4)
Tip – Be very careful here, sugar can burn very quickly once it has melted. As soon as it caramelizes, stir in the nuts and remove from heat.
Transfer the mixture onto parchment paper and let it cool down. Once it has cooled down, break it down into very small chunks/pieces using a knife. Keep them aside (image 5 and 6)

Make the butterscotch sauce

In a pan, take butter, brown sugar, heavy cream, and salt on medium heat. Mix until everything is well combined. (image 7 to 9)
Let it come to a boil, it will take about a minute or less. Then simmer for 2 to 3 minutes on medium heat. Remove from heat. I got 1 and ½ tablespoon butterscotch sauce from this quantity. Keep it aside. (image 10)

Make Butterscotch burfi

Line a tray with parchment paper and grease it with some ghee. Keep it aside. I am using a 7x5x1 inch rectangular tray.
Note – The thickness is depended on the size of the tray into which you pour the mixture.
To a pan on medium-low heat, add ghee, and let the ghee melt. Then add the milk and mix it well together with the butter. (image 11 and 12)
Lower the flame and add the milk powder and mix well until combined and the mixture is lump-free. (image 13)
Then add the powdered sugar, butterscotch sauce, and butterscotch extract. Mix until you have a smooth texture.
Continue to cook on medium-low for 4 minutes, after 4 minutes dough will start leaving the sides of the pan. (image 14)
Now, turn heat to very low, and continue to cook for an additional 3 to 4 minutes or so, stirring continuously. After 3 minutes, the dough will become non-sticky. (image 15)
Tip – To see if the mixture is ready, take a small mixture from the pan. Let it cool down a bit and then roll between your palms. If you can roll it easily and make a non-sticky ball, it means it is ready to set. (image 16)
Now, remove the pan from heat and transfer the mixture to a greased tray. Spread and press down the milk powder mixture using your spatula. (image 17)
Evenly sprinkle praline and press them gently. I have used only ¾ of the praline mixture. You can use as much or as little as you like. (image 18)
Tip – You can sprinkle leftover praline on ice-creams or thick shakes.
Apply edible silver varq (optional) and let the Butterscotch burfi set for 2 to 3 hours at room temperature. Once set cut it into square pieces. Enjoy!

Keep this burfi refrigerated. And it would be best to consume them within a week for the fresh and best taste.

Notes, Pro-tips, and quick FAQs

You can increase the quantity of sweetness.
You can decrease the amount of butterscotch sauce if you prefer a less sweet burfi. However, reducing the sauce also means less butterscotch flavor.
Do the entire process on low flame and keep stirring continuously, else the barfi starts changing its color from the bottom.
Stop cooking once the mixture thickens or forms like mass and ghee starts leaving the sides of the pan.
To check if it is done, take a small piece of the mixture, and in a minute or so try to roll it to form a ball. If you can form a ball, it means the barfi is done.
Use store-bought butterscotch sauce to make the process easy.
This burfi keeps well in an airtight container for up to a week. Keep refrigerated.
You can easily double or triple this recipe.

Can I make this ahead of time?

Most certainly! It’s the perfect make-ahead recipe.

Why is my burfi not setting?

If your burfi doesn’t set, it means you have undercooked the mixture. Put the mixture back on the heat, cook for few more minutes till it leaves the side of the pan, and now set it again.

Why my burfi is chewy?

Cooking for a longer time makes your barfi chewy. Be sure to cook the Burfi mixture over very low heat. Stir constantly without stopping. Keep an eye on the texture

Can you freeze Burfi?

Burfi freezes pretty well. Be sure to pack it into an airtight container and freeze it for up to 2 months. Defrost at room temperature.

Is Burfi gluten-free?

Yes, this recipe for Burfi is free from gluten.

Is Burfi vegan?

No. Burfi is a dairy-based sweet.

More Indian Sweet recipes

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Warm Regards,

Dhwani.