To a pan add butter and 1/4 cup milk on medium heat. Let the butter melt and then add the milk powder. Stir for a minute and lower the heat to low.
Add sugar and 2 more tablespoons milk and stir. Also add cardamom powder and mix well.
Cook for 5 to 6 minutes on low heat until the mixture leaves the sides of the pan (stir continuously).
You should be able to make a non-sticky ball from the mixture easily. If not, cook for additional 1 minute but do not over-cook.Transfer mixture to a bowl and use an immersion blender or regular blender to smooth it out, this step is optional but recommended. Cover and refrigerate the dough for 30 minutes.
Then take a small portion (around 30 grams) of the dough and roll between your palms to make a round ball. I got 10 balls from the dough of around 30 grams each.Freeze for 15-20 minutes.
Heat an inch or two of water in a pan and place it on medium-low heat on stove-top. Then place a bowl with chocolate melting wafers on top of that pan, the bowl should not be touching the surface of water.This is called the double boiler method to melt the chocolate. You can also use your microwave to the do the same. Please note that these are melting wafers which do not need tempering and can be used straight away. If using regular chocolate, you will need to temper it first.Stir the melting wafer on low heat until they melt and you have a smooth melted chocolate.
Take the dough balls out of the freezer and dip them in the melted chocolate, coating from all sides.
Garnish with chopped nuts, dried rose petals, coconut powder, edible silver leaves etc. I also melted some white chocolate wafers same way and made white chocolate burfi truffles.Keep the burfi truffles refrigerated and enjoy!
Remember to use melting wafers or candy melts here, they set nicely and need no tempering.
Flavors like rose, saffron can also be added to the dough.