Paneer burfi, also called cottage cheese barfi or kalakand-style burfi, is a soft milk sweet that needs only a few ingredients. It is a popular homemade mithai for Diwali and other festivals, and it is easier than khoya-based sweets because fresh paneer does the work.
Paneer burfi at a glance
| Version | How it is made | Best for |
|---|---|---|
| Ghee-based (classic) | Paneer, milk powder and sugar cooked slowly in ghee until it leaves the pan | A rich, fudgy burfi that holds its shape |
| No-cook | Paneer kneaded with powdered sugar and milk powder into a dough, then set | The quickest route, with a milky flavour |
| Baked | Paneer, bread, sugar and cardamom blended and baked at about 275°F until a knife comes out clean | Using little or no ghee |
| Coconut paneer burfi | Grated coconut sautéed in ghee, then condensed milk, cardamom and paneer cooked in | A chewier, coconut-flavoured sweet |
Ingredients for the classic ghee-based burfi
- 2 cups fresh paneer, crumbled (cottage cheese)
- ¼ cup milk powder
- ½ cup powdered sugar
- ¾ cup ghee (some cooks use less, and you can reduce it if you prefer a lighter sweet)
- 1½ teaspoons cardamom powder
- Chopped pistachios and almonds for garnish, and silver warq if you like
Method
- Mix the crumbled paneer, milk powder and sugar in a bowl until well combined.
- Heat the ghee in a deep pan, add the mixture and cook on a low flame, stirring all the time, until the ghee begins to separate.
- Take the pan off the heat, sprinkle in the cardamom powder and let the mixture cool slightly.
- Knead it briefly while it is still warm, then press it into a greased plate or tray.
- Garnish with chopped nuts, let it set, and cut into squares or diamonds.
Tips for a smooth burfi
- Use fresh, soft paneer and crumble it fine so there are no lumps.
- Keep the flame low and keep stirring so the mixture does not stick or brown.
- Grease the tray and line it so the burfi lifts out easily.
Frequently asked questions
Can I use store-bought paneer for burfi?
Yes, as long as it is soft and fresh. Crumble it fine or pulse it in a food processor, because hard, dry paneer gives a grainy burfi.
Why is my paneer burfi not setting?
The mixture was probably not cooked long enough. In the ghee-based method, keep cooking on a low flame until the ghee separates and the mixture leaves the sides of the pan, then let it cool before cutting.
Can I make paneer burfi without cooking?
Yes. The no-cook version kneads paneer with powdered sugar and milk powder into a dough, which is then set in a greased, lined pan and garnished with cardamom, saffron and nuts.
How should I store paneer burfi?
Paneer sweets are perishable, so keep the burfi covered in the refrigerator and eat it within a few days.
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