Nov 22

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Strawberry Burfi

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IMG_2394Strawberry Burfi is another variation of traditional Indian burfi. Strawberries used in this recipe make it naturally colorful and adds a wonderful flavor.








  • Strawberries (remove the stalks and wash them under running water) – 18 medium
  • Butter – 1/4 Cup
  • Cardamom Powder – 1/4 tsp
  • Sugar – 1/4 Cup
  • Sooji – 1/4 Cup
  • Dessicated Coconut – 1/2 Cup
  • Milk Powder – 1 Cup
  • Paneer – 1 Cup
  • Sweetened Condensed Milk – 1 Cup
  • Cashews – 1/3 Cup
  • Pistachios – 10 no


  • Into a blender. add cashews and grind to a coarse powder.
  • Keep it aside.
  • Into the same jar add the strawberries, blend to a coarse paste. Keep it aside.
  • Heat a wide non stick pan on medium heat.
  • Add in the butter.
  • When the butter melts, add the semolina. Mix well and roast the semolina for two mins.
  • Add in the milk powder, paneer. Mix well.
  • Add the Condensed Milk.
  • Add Strawberry Puree and mix well and cook for 15 mins.
  • Keep mixing all the time. Don’t let the mixture stuck to the bottom or the sides of the pan.
  • Add the sugar, coconut, cardamom powder. Mix well until combined.
  • Continue to cook this further for 5 more mins or until the mixture looks like a dough.
  • Finally add in the cashew nut powder. Mix well. Turn OFF the heat.
  • Grease any try or a plate with butter or ghee.
  • Transfer the cooked mixture onto the tray.
  • Spread it evenly.
  • Let it let for 30 mins at room temperature. You can even refrigerate it so that it sets fast.
  • Then cut into desired shapes.
  • Garnish with some pistachios.
  • Transfer the burfi one by one carefully into the serving plate.
  • Serve it at the room temperature.
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