Amla Burfi (with Milk Powder)

Amla Burfi

Ingredients

Amla (Indian Gooseberry) – 250 g (about 8–10 medium amlas)

Sugar – 1 cup (adjust to taste)

Ghee – 2 tbsp

Milk Powder – 1 cup

Water – 2–3 tbsp (to help cook the mixture)

Optional: chopped nuts (almonds, pistachios)

🥣 Method

1. Prepare the Amla

Wash the amlas and steam or boil them for 5–6 minutes until soft.

Remove the seeds (“segments” will separate easily).

Grind the amla into a smooth paste without adding water (or add 1–2 tbsp only if needed).

2. Cook the Amla Mixture

Heat 2 tbsp ghee in a pan.

Add the amla paste and sauté for 3–4 minutes on medium heat until the raw smell reduces.

Add 1 cup sugar and mix well.

Cook until the sugar melts and the mixture becomes glossy.

3. Add Milk Powder

Lower the flame.

Add 1 cup milk powder little by little.

Keep mixing—Mixture will start thickening.

Add cardamom powder and nuts (optional).

Cook until the mixture forms a soft dough and leaves the sides of the pan.

4. Set the Burfi

Grease a plate or tray with ghee.

Spread the mixture evenly.

Level the top with a greased spatula.

Let it cool for 1 hour.

Cut into squares.

✔ Tips for Perfect Amla Burfi

Do not overcook after adding milk powder; it can harden.

If mixture looks dry, add 1–2 tbsp milk.

For a richer taste, add 1 tbsp more ghee while setting.

Burfi stays good for 4–5 days in the fridge

Tyohar recipe