Burfi

Burfi is a popular milk based confection in which the base material is essentially khoa. Sugar is added in different proportions and other ingredients incorporated according to the demand of consumers. Several varieties of burfi are sold in the market depending on the additives present, viz., plain mawa, pista, nut, chocolate,coconut and rava burfi. A lot of variation can be observed in physical attributes of market samples. Good quality burfi, however, is characterized by moderately sweet taste, soft and slightly greasy body and smooth texture with very fine grains. Colour,(except chocolate burfi) should be white or slightly yellowish. The shape of burfi is either square or rectangular.

 

i.Standards of Burfi

There is no PFA standard for burfi. BIS has recommended standards for two varieties of burfi, namely mawa burfi and other types table

BIS requirements for burfi

  ii.Composition of Burfi

The composition of market samples of burfi and that prepared in the laboratory is given in table.

Gross chemical composition of Burfi.

Large variations in the composition of market samples of burfi are attributed to several factors, such as:

– the variation in the quality of khoa used for making burfi,
– the amount of sugar added
– the type and levels of other ingredients, for example, coconut, chocolate, etc.
– extent of desiccation, that is the moisture removed from khoa during burfi making
– nature of packaging and storage conditions

Usually a very high level of sugar is added to market samples of burfi because it provides very high margin of profit.

 

iii. Method of Preparation of Burfi

The manufacture of burfi is mainly restricted to private traders (milk confections),although during the past decade serious efforts have been made to develop mechanized systems for organized dairies. The flow diagram of a batch method, the variables of which have been optimized in the laboratory to produce burfi of consistently good quality is shown in Fig

 Flow chart for preparation of burfi

Dhap khoa made from fresh buffalo milk is desirable for making burfi. Khoa is taken preferably in double-jacketed stainless steel hemi-spherical kettle and heated upto 60oC by steam. In the traditional method shallow karahi made up of mild steel is used and heating source is kerosene oil or LPG burner. Khoa is thoroughly worked at about 60oC by a wooden ladle (long handle with flattened end). Sugar, preferably ground, @ 30% of khoa, is added. Aggressive beating of khoa and sugar is done at about 50oC to achieve a completely homogenous and smooth mass. At this stage heating is discontinued and additives may be added depending on the type of burfi.Burfi base is poured into previously greased (with desi ghee) shallow trays. The trays are left at room temperature for cooling and setting of burfi. Dressing of burfi with nuts, silver foil, etc is done at this stage. Finally pieces of required shape and sizes are cut and packaged in suitable boxes.