Salted Caramel Cinnamon Burfi
Eggless milk powder burfi with homemade salted caramel and warm cinnamon. No mawa required; sets in a few hours for Diwali or gifting.
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
Burfi tastes sweeter while warm than after it sets. Use less caramel if your sauce is very sweet.
After milk powder goes in, keep the flame low. High heat can scorch milk solids and turn the burfi grainy.
Use full-fat milk powder meant for drinking or burfi, not non-fat dry milk.
Skip cinnamon and add ½ tsp vanilla with the milk for plain salted caramel burfi. Cardamom (¼ tsp) works for a more Indian profile.
Store in an airtight container at room temperature up to 4 days, or refrigerate up to 1 week. Bring to room temperature before serving.
Store-bought caramel is fine; taste first and reduce the amount by 1 to 2 tablespoons if needed.
Tried this recipe?Let us know how it was!