Pakistani barfi is an extremely popular dessert in many parts of the world, including India and Pakistan. It’s a delicious blend of milk solids and sugar with different flavorings added on top.
Making this Pakistani burfi at home is quite easy and can be done with a few ingredients. So, to help you get started in making Pakistani burfi at home, here are step-by-step instructions to help you make it perfectly!
Which Ingredients Needed to Make Pakistani burfi at home?
To make 1 kg khoya Pakistani burfi at home, you will need the following ingredients:
- 2-liter milk
- 300 grams sugar
- 2 tsp of ghee
- 1/2 tsp of cardamoms powder
Instructions To Make Pakistani Burfi At Home
You will need to make khoya first before you can make a Pakistani Khoya burfi at home. Pour 2 liters of milk into a large pot to make khoya. The milk should be heated at high flame for one hour until it turns into Khoya.
If you want to make khoya, stir the milk with a spoon as you make it. Khoya Pakistani burfi is made by spooning Khoya into milk and then baking it, so the more you spoon into it, the better it will be.
The milk has to get thick after 1 hour of continuous spooning in the milk. Now it’s time to add 1/2 tsp of flour to thicken it. Adding flour to khoya prevents the grains in Khoya from becoming that can ruin the khoya burfi’s appearance. Khoya should always be thin when making Pakistani burfi.
Once the Khoya has been prepared, it must be stored in the refrigerator for 1 day. It’s also possible to make khoya Pakistani burfi after three to four hours of storage if you’d like. The best thing to do would be to keep it for one day for better results.
Remove the khoya from the refrigerator after 24 hours. The next step is to mix almost 300 grams of sugar. Make sure they are well mixed. Prepare the mixture in a pan and heat it on low to medium flame for 20-25 minutes.
It is important to spoon the mixture throughout this time in order to get the best results. Sugar will also be dissolved easily in the mixture this way, giving the mixture a premium taste.
Mix the mixture continuously and check it after a few minutes. You can determine whether your khoya burfi is ready by gently rubbing it between your fingers. The next step is to cool the mixture.
We will add 1/2 tsp of cardamom powder and 2 tbsp of oil after 5-7 minutes. Instead of ghee, you can also use desi ghee which will give a unique taste. You should not use oil to make Pakistani burfi as it will spoil the mixture.
Stir well for 5-7 minutes the mixture of khoya, ghee, and cardamom powder. The mixture will begin to thicken after some time. Now grease a rectangle pot and insert a piece of paper inside it.
This mixture should be put in the freezer for 4-6 hours for the khoya burfi to freeze. It will be easier to achieve better results by giving it more time.
Once the Pakistani burfi mixture has cooled for 5-6 hours, remove it from the pot and cut it into pieces. The size and shape of the pieces are your choices, and you can make them small or large. You will get almost 800 grams of barfi from 2 liters of milk and 300 grams of sugar and other spices.
