Khoya Paneer Burfi with Condensed Milk

Khoya Paneer Burfi with Condensed Milk

Khoya Paneer Burfi with Condensed Milk is a quick Indian Sweets to make for any festival, especially during Diwali. With ready to use ingredients this sweet only takes about 15 mins to get done.

When I was thinking about the Burfis I ought to make, I knew I will make something with Paneer for sure. We are fond of Kalakand and this very similar to it. I mostly prefer to do many of the long duration dishes in Microwave and likewise, the Kalakand that I have in the blog is a Microwave Version.

After thinking I only have some handful of Burfi dishes, I went back to check and it looks like I haven’t tagged those recipes correctly. So updated count on both the sites and I now know I have about 11 Burfi recipes on C4AS and 9 Burfi Recipes on SYL. Well I know I still have so many to do.

After the move from blogger to WP, there is so much work involved in terms of updating the old posts and generally doing everything to spring clean the older posts, I sometimes think how much can one actually spend and will those recipes be actually sought by the readers. All the recipes that I have shared are mostly those passed on from Amma, Athamma and some from my own research. But will anyone out there know about these?

These are some of the questions that plague me sometimes, I just ignore and continue doing what I can. So yes, these are dishes that are tweaked and cooked as per my family preferences. So do share your thoughts if you happen to make it yourself.

Khoya Paneer Burfi with Condensed Milk

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Khoya Paneer Burfi with Condensed Milk

Ingredients Needed

1/2 cup Khoya
1/2 cup Paneer
1/4 cup Condensed Milk
2 tsp Ghee
Mixed Nuts for Garnish

In a nonstick pan, take the khoya and start cooking over medium flame, till it starts melting.
Add grated fresh paneer and using the spatula, press it down to combine well.
Continue cooking for some 5 to 6 minutes, both will get mixed well.
Add the condensed milk and combine.
Continue cooking until the whole mixture comes together. Takes about 5 more mints.
Add ghee and combine.
You will know the burfi is done and will set when the whole milk mixture leaving the pan and becomes a mass.
Quickly set it in a greased plate.
Top it with a mix of finely chopped almond and pistas
Since I made with just half a cup each, I got about 10 to 12 small pieces.
Increase sweetness depending on the taste.
The burfi only takes about 10 to 15 mins of cooking time. It will set in 30 mins of resting period.

Mawa Paneer Burfi

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Khoya Paneer Burfi with Condensed Milk
Khoya Paneer Burfi with Condensed Milk is a quick Indian Sweets to make for any festival, especially during Diwali. With ready to use ingredients this sweet only takes about 15 mins to get done.
Khoya Paneer Burfi with Condensed Milk
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Sweets
Cuisine India
By Cook Method Stovetop
Occasion Diwali
By Diet Protein Rich
Keyword Khoya Recipes
Servings
small squares
Ingredients
Course Sweets
Cuisine India
By Cook Method Stovetop
Occasion Diwali
By Diet Protein Rich
Keyword Khoya Recipes
Servings
small squares
Ingredients
Khoya Paneer Burfi with Condensed Milk
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a nonstick pan, take the khoya and start cooking over medium flame, till it starts melting.
  2. Add grated fresh paneer and using the spatula, press it down to combine well.
  3. Continue cooking for some 5 to 6 minutes, both will get mixed well.
  4. Add the condensed milk and combine.
  5. Continue cooking until the whole mixture comes together. Takes about 5 more mints.
  6. Add ghee and combine.
  7. You will know the burfi is done and will set when the whole milk mixture leaving the pan and becomes a mass.
  8. Quickly set it in a greased plate.
  9. Top it with a mix of finely chopped almond and pistas
Recipe Notes

Since I made with just half a cup each, I got about 10 to 12 small pieces. Increase sweetness depending on the taste.

The burfi only takes about 10 to 15 mins of cooking time. It will set in 30 mins of resting period.

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10 comments

  1. Use of paneer must make the burfi soft. Nice variation. About posting variations and tweaks of recipes – I think some of it is for us and some for our readers.

  2. Sometimes I just lose track of what I have posted and always go back to check. This combination sounds very easy and a sinful treat for sure.

  3. I have made this without khoya. Addition of paneer makes it yum and has that melt in the mouth texture. Yes there is a lot of work involved and specially if you are doing all the tech work too, The readers may or may not like, but we like doing it, so keep doing.

  4. I agree on the older posts Valli. I don’t think readers would go back to them but what I feel is, my daughter would benefit from these recipes handed down for generations. So if not for readers, it is surely for our daughters. We are leaving them treasures. As for the burfi, you know my love for paneer based sweets. I can finish off this whole batch in one sitting. They look absolutely yum..

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