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.

plate of burfi rolls with flowers placed on the side

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.

I actually couldn’t find it this year when I started working on Diwali recipes couple of months back. It was out of stock at all Indian stores but Sarvesh found it on amazon and ordered it. I am quite particular about the milk powder that I use for Indian sweets.

The one that you find at Safeway etc. is very grainy and it kind of spoils the mithai. I really like Nestle NIDO whole dry milk (not sponsored, just sharing what I love) so yeah do use that when making mithais calling for milk powder.

A plain burfi is just about the most basic Indian sweet and you can make a pretty good one by using milk powder.

So using the same base I made these Tutti Frutti Burfi Rolls! They are really easy to make and look so festive, don’t they?

These Burfi Roll

✔make the perfect little treat for the festive season.

✔requires only few ingredients.

✔makes a great dessert to pack in your Diwali boxes and give to friends and family.

✔gets done in less than 30 minutes!

One of the things which I like doing for Diwali is to gift edible homemade gifts to friends. And this year I am definitely adding these burfi rolls to those gift boxes.

I love the colors which tutti frutti adds to these rolls, so festive!

These rolls require only few ingredients so let’s talk about each in a little detail.

Milk powder: like I mentioned earlier I like Nestle NIDO dry whole milk or Bob’s Red Mill is also good. Also the milk powder from Indian stores is fine. You basically need a smooth looking milk powder.

The one at stores like QFC, Safeway is very grainy so do not use that.

Butter: it gives flavor to the burfis, I have used unsalted butter here but salted butter will also work.

Milk: it’s the liquid in this recipe, I have used regular whole milk here.

But non-dairy or skim milk should also work. Although I do like using whole milk in sweet recipes for best results.

Sugar: powdered sugar works best here as it mixes quickly and helps in giving the dough a smooth and uniform texture.

Please do not use granulated sugar here, this is store bought powdered sugar which is also known as confectioners sugar and has cornstarch mixed in it.

Tutti frutti: for those who do not know, these are candied dried papaya and used in a lot of baked good in India.

For example the very popular karachi biscuits uses them and also cakes with them are really popular. You can find them at your local Indian grocery stories.

If you can’t find these, other dried fruits will also work especially those that you can get during Christmas to make fruit cake.

Cardamom powder: of course I had to add little cardamom powder to flavor the rolls.

It’s like I can’t make Indian mithais without cardamom powder.

There’s also some some saffron that I used to flavor the portion of the dough with which I mixed the tutti frutti.

You can also flavor the dough with rose water or kewra water.

stack of burfi roll with more rolls on the side

Tips to Make Perfect Burfi with 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.

Remember the mixture does not only have to leave the sides of the pan but also become non-sticky. When the mixture is done, you must be able to roll it into a ball without the dough sticking to your fingers at all. That’s the right stage of removing the pan from heat.

If your burfi doesn’t set, it probably means you didn’t cook the mixture until the correct stage.

For these burfi rolls, let the dough cool down a bit and roll while the dough is still warm. You do not have to wait for the dough to cool down, if you wait that long, then the dough will dry out and you won’t be able to roll it.

Storage Suggestions

Keep these burfi roll refrigerated. And it would be best to consume them with in 5 days.

As with most milk based sweets, they taste best when fresh and these are no exceptions.

 

Method

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

2- To a pan on medium-low heat, add butter and let the butter melt.

3- Then add the milk and mix it well together with the butter.

4- Then add the milk powder and mix well until combined.

step by step picture collage of making tutti frutti burfi rolls

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

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

7- 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).

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

step by step picture collage of making tutti frutti burfi rolls

9- 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.

10- 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.

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

12- 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.

step by step picture collage of making tutti frutti burfi rolls

13- Start rolling and and peel the parchment paper as you roll until the edges seal.

14- Then you can roll it in chandi vark (edible silver leaves). This is optional.

15- Wrap the roll into a cling sheet and refrigerate for 3 to 4 hours.

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

step by step picture collage of making tutti frutti burfi rolls

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

plate of sliced burfi roll with some artificial flowers on sides

If you’ve tried this Tutti Frutti Burfi Roll Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!

Tutti Frutti Burfi Roll

plate of burfi rolls with flowers placed on the side
Manali
Easy Burfi Roll made with milk powder and filled with tutti frutti. These make a delightful treat for the festive season.
5 from 2 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dessert
Cuisine Indian
Servings 30 burfi rolls
Calories 85 kcal

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, also known as confectioners sugar (do not replace with regular white sugar)
  • 1/4 teaspoon cardamom powder
  • 3 tablespoons tutti frutti

Instructions
 

  • 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!

Notes

  1. The dough remaining after trimming the edges can be rolled or set just as a square burfi. If you have not used the entire tutti frutti dough for rolling then you can use the leftover tutti frutti dough to roll as well.
  2. You can also flavor the burfi with rose water or rose essence or kewra water.
  3. I tested this recipe several time and added orange food color one time, that's why you see some rolls with orange center and some plain.

Nutrition

Calories: 85kcalCarbohydrates: 7gProtein: 3gFat: 5gSaturated Fat: 3gCholesterol: 16mgSodium: 43mgPotassium: 162mgFiber: 1gSugar: 7gVitamin A: 165IUVitamin C: 1mgCalcium: 109mgIron: 1mg
Keyword burfi roll
Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

6 thoughts on “Tutti Frutti Burfi Roll

  1. 5 stars
    Looks delish! Is there a way to make this (and your other mithai recipes) sugar-free? I have a bunch of diabetics on my Diwali-gifting list 🙁
    Me and husband are watching our sugar-levels too, which makes us stay away from Indian mithais, although we love them!

  2. 5 stars
    They are so yummy, made them yesterday. Your recipie is so detailed there was no room for error. Thanks you for this delicious recipe!!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating