The Kesar Pista burfi is soft, sweet and flavoured with cardamom plus saffron. Festivals & family celebrations in India are incomplete without sweets. We love munching sweets and offer the same to our guests at home.
However, there’s a tradition to offer a gift box containing sweets when we visit someone. Overtime gift boxes have become fancy and the sweets in it more flavorful.
Fancy gift boxes are a different story & we will talk about it later. Today, I present you a traditional Indian mithai – Kesar Pista Burfi. You may be like what’s new in it; we eat burfis regularly!😏
There’s a small twist – There’s no mawa/khoya in this burfi. I have eliminated it. Let me share precisely how you can do it too.
How this Burfi is Different
The term burfi refers to fudge. If you are following Tasted Recipes, then you very well know about burfi, the Indian Fudge. Refer the orange besan burfi recipe for more details about fudge.
Kesar Pista burfi is entirely different than your traditional halwai burfi. The regular burfi has dry evaporated solid milk aka mawa aka khoya in it as the base whereas our burfi has milk, sugar, cardamom & saffron mix as the base.
Instead of solid mawa, I have used thick milk to bind the burfi. Its creamy, smooth & aromatic simultaneously. Additionally, dry coconut is lightweight & since there’s no mawa, it becomes easy to digest.
The Base for Kesar Pista Burfi
Traditional burfi contains milk mawa. Here I have used regular milk. You already know that milk mawa combines and binds the mixture well—moreover, the texture, taste and aroma of the burfi increases.
The best part is you don’t need to worry about the shape.
What I did is instead of using processed solid milk mawa, I thickened the milk till it becomes semi-solid. To bind dry coconut flakes, I needed a creamy ingredient but not mawa. Hence, milk was a handy substitute. I would recommend you making Kesar Pista burfi using regular milk instead of mawa. Let me know how it went.
Tips For Making Better Burfi
There are no special utensils needed to make this burfi. Any nonstick or stainless steel utensil will do. Regular spatula or spoons will be enough to stir and combine the mixture.
I have used nonstick kadhai. Make sure the kadhai bottom is thick; otherwise, the burfi mixture will burn. Keep the flame low if the kadhai or nonstick pan has a thin base.
- Do not use freshly grated coconut as it contains a lot of moisture.
- Roast desiccated coconut before using it.
- Use liquid food colour instead of powdered.
- You can replace sugar with condensed milk.
- Avoid using dairy butter instead of ghee.
- Don’t over boil the milk; otherwise, it will turn into mawa.
How to Store Kesar Pista Burfi?
Storage is always a concern with food items made using milk. If kept outside on room temperature, it may turn stale. On the other hand, if left in the refrigerator for days, it will become smelly.
I store in airtight containers made out of glass. Plastic containers are a rare choice for me when it comes to food storage. However, premium food-grade plastic containers are the right choice. Go with it if you have them.
Storing this burfi at room temperature might lose it shape overtime. Moreover, the ghee in it will start dispersing. So keep it in the refrigerator in airtight glass containers.