Rose Cardamom Burfi

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Double layer Rose Cardamom Burfi made with milk powder is an easy sweet to make this Diwali. Fragrant flavors and an easy burfi to sweeten up your Diwali!

rose cardamom burfi

Diwali is almost here and so I am going to share Diwali recipes with you guys in the next few weeks. Honestly, I am not celebrating Diwali this year, this will be my 1st diwali without mom and I can’t even imagine how it would be – probably the darkest diwali of my life. But whether I celebrate or not, I have to share recipes with you guys because I definitely want you guys to celebrate the festival with all the enthusiasm and sweets.

Last year, my paan coconut ladoo recipe went viral during Diwali. Till date, I have received comments from hundreds of people who have made and relished these ladoos. I never expected them to become so popular when I posted them. But I think the fact that they were so easy (and tasted amazing!) made them an instant hit! This year too I thought of sharing some easy diwali sweets with you guys and the first one is this double layer Rose Cardamom Burfi. Basically this burfi has 2 layers- one flavored with cardamom and the other with rose and it couldn’t be simpler to make.

Remember I shared this chocolate burfi couple of years back on Diwali? So this rose cardamom burfi is inspired from that. I have used the same ingredients and just like the chocolate burfi, this one is also really easy to make. The cardamom layer is made of milk powder, butter, milk, sugar and cardamom and the rose layer is made with milk powder, butter, milk, sugar, rose syrup and rose water. The rose syrup that I have used here is called Roohafza, a very popular drink in south east Asia, I grew up drinking it during summers! You may use any rose syrup of choice.

This Rose Cardamom Burfi

✓ is easy to make with few ingredients

✓ has traditional Indian flavors like rose and cardamom

✓ gets done in less than half an hour

I made this recipe twice before sharing on the blog. It turned out pretty well the first time around too but the rose flavor wasn’t just coming through and so I had to make few adjustments and make the burfi again. My dad and brothers were like “why the hell are you making it again? It tastes good!”. Now only if they knew about food blogger problems – keep making stuff till you get it right (in your head at least!). Anyway I hope you guys give this rose cardamom burfi a try this Diwali and if you happen to make it, please don’t forget to share a picture with me using hashtag #cookwithmanali on social media!

 

Method

To a pan on medium heat add butter and milk. Let the butter melt.

Then add milk powder and mix till it’s well combined. Cook for a minute or so.

Add powdered sugar, cardamom powder and mix. The mixture will turn thin. Cook the mixture for 3-4 minutes of low-medium flame, stirring continuously till it becomes thick and mixture leaves sides of the pan.

Remove pan from stove top and pour the mixture on a parchment paper. Using a spoon, (which should be dipped in ghee so that mixture doesn’t stick to it) flatten the mixture into a square shape. You can do this on a plate too, which should be well greased with ghee/butter. Let this set while you make the rose layer.

To the same pan now add butter, milk, rose syrup and rose water. Mix till the butter melts.

Add milk powder and mix to combine. Cook for a minute.

Then add powdered sugar, the mixture will become thin. Keep cooking for 4-5 minutes on low heat till the mixture thickens and leaves the sides of the pan.

Pour this mixture on top of the cardamom layer. Spread with the back of a spoon (dipped in ghee) till it completely covers the layer below.

Let the burfi set for few hours, you can put this in the refrigerator for 1 hour to speed up the setting process. Once set, trim the edges so that you get clean pieces and cut into 12 squares.

Keep the rose cardamom burfi refrigerated and consume with in 3-5 days! You may also decorate them with chandi ka vark (edible silver leaves).

* You may add more or less rose water depending on how you strong you want the rose flavor.

* You will find rose syrup in Indian and Middle Eastern grocery stores.

Rose Cardamom Burfi

Prep time: 

Cook time: 

Total time: 

Serves: 12 pieces

Rose Cardamom Burfi made with milk powder. This is an easy sweet to make this Diwali!
Ingredients
Cardamom layer
  • 4 tablespoons butter, unsalted
  • ¼ cup + 3 tablespoons milk
  • 1.5 cups milk powder
  • ¾ cup powdered sugar
  • ½ teaspoon cardamom powder
Rose layer
  • 4 tablespoons butter, unsalted
  • ¼ cup rose syrup, I used roof afza
  • 3 tablespoons milk
  • 1.5 cups milk powder
  • ¾ cup powdered sugar
  • 1-2 teaspoons rose water
Instructions
Make the cardamom layer
  1. To a pan on medium heat add butter and milk. Let the butter melt.
  2. Then add milk powder and mix till it's well combined. Cook for a minute or so.
  3. Add powdered sugar, cardamom powder and mix. The mixture will turn thin.
  4. Cook the mixture for 3-4 minutes of low-medium flame, stirring continuously till it becomes thick and mixture leaves sides of the pan.
  5. Remove pan from stove top and pour the mixture on a parchment paper.
  6. Using a spoon, (which should be dipped in ghee so that mixture doesn't stick to it) flatten the mixture into a square shape. You can do this on a plate too, which should be well greased with ghee/butter. Let this set while you make the rose layer.
Make the rose layer
  1. To the same pan now add butter, milk, rose syrup and rose water. Mix till the butter melts.
  2. Add milk powder and mix to combine. Cook for a minute.
  3. Then add powdered sugar, the mixture will become thin. Keep cooking for 4-5 minutes on low heat till the mixture thickens and leaves the sides of the pan.
  4. Pour this mixture on top of the cardamom layer. Spread with the back of a spoon (dipped in ghee) till it completely covers the layer below.
  5. Let the burfi set for few hours, you can put this in the refrigerator for 1 hour to speed up the setting process.
  6. Once set, trim the edges so that you get clean pieces and cut into 12 squares.
  7. Keep the rose cardamom burfi refrigerated and consume with in 3-5 days!

Easy Rose Cardamom Burfi

9 thoughts on “Rose Cardamom Burfi

  1. I’m sure Diwali will be hard this year without your mother but hopefully you’ll feel up to celebrating with a special treat like this. These look amazing Manali!

  2. Hi..can u plz tell me which brand milk powder u r using in this recipe.thanks!!
    Btw..ur paan coconut ladoo recipe is a big hit in my family..just loved them.

    1. Thanks Swati, glad you guys enjoyed the paan ladoo! I have tried both – dry milk which we get in most grocery stores (look in the baking aisle) and nestle brand milk powder which I got at Indian store..any of these would work!

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