Last Diwali, my mithai tray had the usual suspects: coconut barfi, a box of kaju katli from the store, and one experimental square I kept sneaking back to. It was salted caramel cinnamon burfi, cut small so guests would try “just one bite” and then come back with empty fingers. The salt kept the sweetness honest. The cinnamon made it smell like fall had wandered into a Gujarati kitchen.
This salted caramel cinnamon burfi is my milk-powder shortcut for busy festival weeks. You do not need mawa or hours at the stove. You make a small batch of salted caramel (or open a good jar), cook everything in one non-stick pan on gentle heat, and set it in a lined tin. Your pan may need a minute more or less depending on heat; the ball test below is the real cue. Let’s make it together.
Milk Powder Burfi, With a Fusion Twist
Burfi is the catch-all name for Indian fudge: milk solids, sugar, and patience pressed into squares. Classic versions start with khoya or long-reduced milk. Milk powder burfi is the weeknight answer. It sets faster, forgives small heat mistakes, and still gives you that melt-on-the-tongue density people expect on a Diwali plate.
What changes the story here is salted caramel instead of plain sugar syrup, plus a warm pinch of cinnamon. If you already love caramel-style notes in Indian desserts, our easy rice kheer with millet swaps is the creamy bowl version of the same craving. This burfi is the dry, sliceable cousin.
For a lighter sweet on the same menu, pair squares with kesar badam chia pudding. For a savory fasting-friendly anchor on a Diwali spread, jowar sabudana khichdi balances the tray nicely.
Why you’ll love this recipe
- No mawa required — full-fat milk powder and a non-stick pan do the heavy lifting
- Festive but familiar — caramel and cinnamon read modern; burfi shape reads traditional
- Gift-friendly — cuts cleanly, packs in parchment-lined boxes
- Adjustable sweetness — use less caramel in the pan if your sauce is very sweet
- Eggless and gluten-free — naturally, if your milk powder has no additives
From my kitchen: The first batch tasted perfect in the pan and too sweet once cold. I cut back caramel by two tablespoons on the second try. That is the amount in the recipe card. If you like barely sweet mithai, you can go lower, but do not drop below about ⅓ cup sauce or the caramel flavor fades.
Homemade Salted Caramel (Quick Version)
Use a tall saucepan. Caramel bubbles high when cream goes in.
You will need 140 g granulated sugar, 55 ml water, 40 g unsalted butter, 100 ml heavy cream, ½ tsp vanilla, and ½ tsp flaky sea salt. Combine sugar and water and cook to deep amber. Whisk in butter off heat, then cream until smooth. Stir in vanilla and salt and cool 15 minutes before using in burfi.
Store-bought shortcut: Use a good salted caramel topping from the ice cream aisle. Taste it first. If it is very sweet, use 2 to 3 tablespoons less in the burfi step in the recipe card.
Salted Caramel Cinnamon Burfi Recipe
At a glance: Prep 20 minutes (plus caramel cool time). Cook 15 to 20 minutes. Sets 2 to 3 hours at room temperature. Makes about 16 small squares.
Recipe notes
Sweetness: Burfi tastes sweeter while warm than after it sets. Err on the side of less caramel if you are unsure.
Heat control: After milk powder goes in, keep the flame low. High heat can scorch milk solids and turn the burfi grainy.
Leftover caramel: Drizzle on easy rice kheer with millet swaps or stir into hot coffee.
Salted Caramel Cinnamon Burfi
Ingredients
For the salted caramel sauce
- 140 g granulated sugar (about ⅔ cup)
- 55 ml water (about ¼ cup)
- 40 g unsalted butter (about 3 tbsp)
- 100 ml heavy cream or malai-rich cream (about ⅓ cup plus 1 tbsp)
- ½ tsp vanilla extract
- ½ tsp flaky sea salt (use ¼ tsp if using fine table salt)
For the burfi
- 40 g unsalted butter or ghee (about 3 tbsp)
- 150 ml homemade salted caramel sauce (about ⅔ cup; see sauce above), or store-bought to taste
- 180 ml whole milk (about ¾ cup)
- 220 g full-fat milk powder (about 2¼ cups; Nestlé NIDO or similar)
- ¾ tsp ground cinnamon
- 1 tbsp icing sugar (optional)
To set
- 8-inch square pan lined with greased parchment or foil
- Edible silver leaf (vark), optional
Instructions
Make the salted caramel sauce
- Combine sugar and water in a tall saucepan. Heat on medium until the sugar dissolves and the mixture boils.
- Brush down sugar crystals on the pan sides with a wet pastry brush to help prevent graininess.
- Cook without stirring until the syrup turns deep amber (about 170 to 175°C / 340 to 350°F), or until the color is dark copper, not black.
- Remove from heat. Add butter and whisk hard (oven mitt on) until the foam settles.
- Pour in cream and whisk until smooth. If it looks curdled briefly, keep whisking off heat until glossy.
- Stir in vanilla and salt. Cool 15 minutes before using in burfi. You will have extra sauce for another batch or drizzling.
Prep the pan
- Line an 8-inch square pan with parchment or foil. Lightly grease the liner.
Cook the burfi mixture
- Melt butter or ghee in a non-stick pan on low-medium heat. Keep the heat gentle throughout.
- Add salted caramel sauce and stir until smooth. Pour in milk and mix until combined.
- Add milk powder. Stir constantly so lumps do not form. The mixture will thicken quickly.
- When the powder is mostly incorporated, add cinnamon. Continue cooking on low heat, stirring often.
- After about 5 minutes on low, the mass should start leaving the sides of the pan. Add icing sugar now if using.
- Cook 8 to 12 minutes more on low, stirring, until the dough is non-sticky. Cool a tiny piece 30 seconds and roll between your palms; it should form a smooth ball without sticking.
- Scrape into the prepared pan. Press firmly with a spatula. Add silver leaf if using.
- Let set at room temperature 2 to 3 hours until firm. Cut with a sharp knife wiped with ghee or oil.
Notes
FAQs
Can I make this without a candy thermometer?
Yes. Watch color and smell. Pull the caramel when it is deep amber, not black. If it smells burnt, start over. Burnt caramel will taste bitter in the burfi.
My burfi is too soft to cut. What happened?
The mixture was undercooked. Return it to the pan on very low heat with a spoonful of milk powder, cook to the ball test again, and re-press.
Can I use store-bought salted caramel sauce?
Absolutely. Taste first and reduce the amount in the recipe by 1 to 2 tablespoons if it is very sweet.
Is this recipe vegan?
Not as written. Plant butter and coconut cream are worth experimenting with, but I have not tested a reliable vegan set here.
How is this different from traditional mawa burfi?
Mawa burfi has deeper dairy richness and longer cooking. Milk powder burfi sets faster and carries bold flavors like caramel well.
Can I double the batch?
Yes, but use a wider pan so thickness stays similar, and extend the low-heat stirring time.
I keep a few squares in the freezer for post-Diwali tea cravings. They thaw in minutes on the counter and still taste like the festival, which is exactly the point of a burfi that does not ask for mawa.
If you try this salted caramel cinnamon burfi, tell me in the comments: do you prefer yours with cinnamon, cardamom, or plain caramel only? Save the recipe for your next mithai box and tag me when you cut the first square.
Made this? Share a photo and tag @petitepaprika on Instagram — I love seeing your kitchen creations!
