Burfi A La Yamuna - Indian Fudge – a delicious recipe with butter, brown sugar, white sugar, milk, powdered milk, nuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt the butter over low heat.
2
Stir in sugars.
3
Add the milk and bring to a boil gradually over medium heat.
4
Lower the flame and add the powdered milk slowly, stirring to work out all the lumps.
5
If you're adding nuts, mix them in once the lumps are smoothed out.
6
Cook on medium heat for approximately 4-5 minutes, until nice and thick.
7
Butter a 9x13 inch cake pan and pour mixture into pan, spread evenly.
8
Cover with plastic wrap and place in fridge to set - the girls stick it in the freezer so they don't have to wait so long :).
9
Once set, cut into 1 1/2 inch squares.
10
Keep refrigerated and covered with plastic wrap.
11
One hour of prep time is actual cooling time.
12
Makes approximately 60 small squares.
723
kcal
Calories
43
g
Fat
79
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3/4 cup butter, 1/2 cup brown sugar, 3/4 cup white sugar, 1 cup milk, and more.
Yes, Burfi A La Yamuna - Indian Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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