3/4cup + 2 tablespoonsmilk180 ml + 30 ml, I used whole milk,
2.5cupsmilk powder250 grams, I used Nestle NIDO dry whole milk
1/2cuppowdered sugar60 grams, also known as confectioners sugar (do not replace with regular white sugar)
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!
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.
You can also flavor the burfi with rose water or rose essence or kewra water.
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.