Happy Deepavali everybody. I am on cloud nine because my favourite festival coincides with my blog anniversary. I am stepping into the 5th year of blogging and my journey has been a fruitful one because of you all. Thank you for the support, love and encouragement. As always, sweets and festivals are inseparable, I am spreading this joy by sharing a sweet recipe. Kesar Burfi, it is.  

These orange-yellow beauties not only look royal but also rich in taste. Saffron does its magic, the distinct aroma, soft mouth feel -  contributed by the milk powder, butter, sugar and the topped nuts. In summary, this sweet is one is not be missed. A great edible gift for this joyous time. The source is from Jeyashri's Kitchen.
Preparation time: 5 min
Cooking time: 12 min
Category: Sweet
Cuisine: Indian
Spice level: Sweet
Difficulty level: Easy
Yields : 14 small squares
Nutrition Facts
Servings 14.0
Amount Per Serving
calories 99
% Daily Value *
Total Fat 2 g3 %
Saturated Fat 1 g4 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 5 mg2 %
Sodium 29 mg1 %
Potassium 67 mg2 %
Total Carbohydrate 21 g7 %
Dietary Fiber 0 g1 %
Sugars 20 g
Protein 2 g3 %
Vitamin A2 %
Vitamin C1 %
Calcium5 %
Iron0 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
  • 1 heaped cup milk powder 
  • 1 heaped cup granulated sugar(see notes)
  • 1 tbsp softened butter
  • 1 tbsp milk 
  • 1 tsp melted ghee to grease
  • 2 fat pinches of saffron
  • a pinch of turmeric powder for colour
  • a pinch of salt
  • 1 tbsp chopped nuts for garnish
  • Grease a plate with 1 tsp ghee and set aside.
  • Soak saffron strands in milk and top up with turmeric. Let the colour infuse.
  • Measure and assemble Milk powder, sugar and butter. 
  • Heat a thick bottomed pan. Add sugar and water just enough to submerge and cook until you reach single string stage.
  • Add milk powder, saffron milk mix, butter and a pinch of salt. 
  • Keep stirring until well combined and lump free.
  • Turn the heat off and continue to stir the mixture while still on the hot burner until it thickens like idli batter. 
  • Transfer the mixture on to the greased plate and tap to level and smoothen.
  • Sprinkle nuts on top and give a gentle press with your spatula for a quick fix. 
  • Let it cool for 10 minutes. Cut into desired shape using a knife.
  • The number of pieces will vary based on how small the plate/ tray is and how thin you spread it. 
  • You can reduce or increase the sugar quantity based on your sweetness preference. But do not decrease below 3/4th cup. Your burfis will not set and you will not be able to get firm pieces.
  • You can add  a pinch of cardamom powder along with saffron if you prefer. 
  • The type of nuts you use is choice based. You can use just almonds or a mixture of cashew, almonds and pistachios.  


  1. Congratulations on your 5th year Sowmya! Happy blogging :) The shots are stunning!
    This recipe is interesting with no flour. Does it taste more like a milk sweet?

  2. Congrats dear..wish you many more anniversaries :)
    burfi looks really cool and perfectly cut...Have a great Diwali too!!

  3. Congrats Sowmy.. Nice way to mark the celebration

  4. Happy Diwali and congrats on your achievement...Lovely sweet to celebrate both the occasion


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