Recipe- Make Diwali Party Special With Tutti Frutti Burfi Roll

Easy Burfi Roll made with milk powder and filled with tutti frutti. These festive treat are easy to make and require only few ingredients. Milk powder is one of my very favorite ingredients to use when it comes to making Indian mithai. There’s so much you can make with them (like this rose cardamom burfi or milk peda) and that’s the reason I am always stocked up on it especially during this time of the year.A plain burfi is just about the most basic Indian sweet and you can make a pretty good one by using milk powder.It’s really simple to make a perfect burfi with milk powder.

The one basic rules that you have to remember is to first use a good quality milk powder and second cook the mixture on low heat.

Do not increase the heat at any point. For this recipe, I first cooked the mixture on low-medium heat for first 5 minutes and then lowered the heat to low and continue cooking on that.

Ingredients

pinch saffron strands mixed with 2 teaspoons milk
5 tablespoons unsalted butter 71 grams
3/4 cup + 2 tablespoons milk 180 ml + 30 ml, I used whole milk,
2.5 cups milk powder 250 grams, I used Nestle NIDO dry whole milk
1/2 cup powdered sugar 60 grams
1/4 teaspoon cardamom powder
3 tablespoons tutti frutti

Method

* Heat 2 teaspoons milk in a small pan, add saffron strands, stir and remove pan from heat. Set this aside.

* To a pan on medium-low heat, add butter and let the butter melt. Then add the milk and mix it well together with the butter.

* Then add the milk powder and mix well until combined.

* Then add the powdered sugar and mix until you have a smooth texture. Also add cardamom powder.

* Continue to cook on medium low for 5 minutes, after 5 minutes dough will start leaving the sides of the pan.

* Now, turn heat to very low and continue to cook for additional 6 minutes or so, stirring continuously. After 6 minutes, the dough will become totally non-sticky. It won't stick to spatula and if you take a piece from it, it won't stick to your fingers and you will be able to make a ball from it easily.
(from the point of adding sugar until this stage it took around 11 minutes. the first 5 minutes were on low-medium heat and last 6 minutes were on low heat, stirring continuously).

* Now, remove pan from heat and transfer the dough on to a sheet of parchment paper.

* From the dough, remove around 1/2 cup of dough and add it to to the pan with saffron milk (that we had prepared earlier). Add tutti frutti to this dough and mix.
* You may also add some orange food color here (optional).

* This tutti frutti mixed dough will become wet when you mix it with saffron milk but that's okay. It will set eventually.

* Roll the dough (with the tutti frutti mixed in it) into a long rope.

* Back to our main dough, let it cool down a little (not too long else it won't roll easily and will crack on rolling) and then knead it slightly to smooth it out while it's still warm. Roughly shape it like a square and then place another sheet of parchment paper on top.

* Roll the dough to somewhere between 1/4 to 1/8 inch thickness. Trim edges to make a rectangle.

* Place the tutti frutti dough roll on the longer side of the rectangle. You may use the entire tutti frutti roll here or may trim it to remove some depending on the length of the rectangle.

* Start rolling and and peel the parchment paper as you roll until the edges seal. Then you can roll it in chandi vark (edible silver leaves). This is optional. Wrap the roll into a cling sheet and refrigerate for 3 to 4 hours.

* Once chilled, cut the roll into 1/4 inch slices. I got around 30 slices from this.

* Store these tutti frutti burfi rolls in the refrigerator and consume within 3 to 5 days.