This Tutti Frutti Kesar Burfi is a simple Indian festive sweet made with khoya, sugar, saffron, and cardamom, with little bits of colorful tutti frutti in every bite. It's rich, colorful, delicious and perfect for festivals and celebrations.
If you love Indian desserts, try my Custard Gulab Jamun, Double Ka Meetha, Lauki Ki Kheer, and Instant Rasmalai.
Quick Look: Tutti Frutti Kesar Burfi Recipe
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Total Time: 15 Minutes
- Servings: 9
- Difficulty: Easy, perfect for festive celebrations.
- Dietary info: Vegetarian, egg-free and nut-free.
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What is Tutti Frutti Kesar Burfi?
Kesar Burfi is a traditional Indian milk-based sweet usually made during festivals and special occasions. It is made with khoya (unsweetened dried milk solids), sugar, saffron and cardamom. There are many classic and fusion variations of making traditional burfi and this Tutti Frutti variation is one of them.
The base of the recipe is khoya, which gives the burfi its rich, soft and milky flavor. The khoya is cooked with sugar, saffron and cardamom until the mixture thickens and starts coming together. The colorful tutti frutti is mixed into the cooked burfi mixture for the added texture and sweetness. The addition of the tutti frutti makes this burfi variation different and unique.
The mixture is spread onto a greased plate or tray and allowed to cool completely before cutting into pieces. This burfi has a soft texture, slightly dense, with bits of tutti frutti candies in every bite.
If you are wondering what tutti frutti are, they are small pieces of candied raw papaya that are commonly used in Indian baking and desserts. They are usually bright red, green, yellow or orange in color and add a mild fruity sweetness and slightly chewy texture. I often use tutti frutti in baking and desserts. You can also try them in recipes like Yogurt Tutti Frutti Popsicles, Eggless Orange Tutti Frutti Cake, Mango Tutti Frutti Cake, Eggless Tutti Frutti Cookies, and Mango Falooda.
Why you'll love this recipe:
- This recipe is incredibly easy to make with easily available ingredients.
- Perfect for parties, festivals and any occasion.
- The tutti frutti adds color and a slight chewy texture.
- Can be made ahead for special occasions.
Ingredients & Substitutions
Khoya - Also known as Mawa. This is the base of the recipe and gives the burfi its rich and milky flavor. Use fresh and good-quality khoya for the best texture and taste. Make sure you are using unsweetened mawa in this recipe. You can use homemade mawa or store-bought mawa. If using frozen khoya, thaw completely before use.
Sugar - I have used regular white sugar. This adds sweetness and helps bind the mixture. You can also use brown sugar, but the flavor and color will be a little different.
Tutti Frutti - These are small candied raw papaya pieces commonly used in Indian bakes and desserts. You can also replace them with chopped candied cherries for a similar look and texture. If you want to experiment, you can swap them with fruitcake mix.
Saffron - It gives the peda a lovely yellow color and mild saffron flavor. The quantity of saffron is usually kept minimal so it doesn't overpower the taste. Soak it in hot milk and crush before adding for the best results. You can also skip saffron and stick to cardamom to make elaichi-flavored burfis.
Cardamom - Adds a warm flavor that pairs well with saffron and khoya.
Milk - You will need a little hot milk to soak the saffron. You can also replace it with water.
Ghee - Used to grease the plate or tray so the burfi releases easily after setting.
A full ingredient list with exact amounts can be found in the recipe card below.
Variations
You can keep this kesar burfi simple or make small changes as per your preference.
With nuts - Mix in some chopped almonds, pistachios, or cashews for extra flavor and texture.
Use rose essence - You can skip saffron and add a drop of rose essence along with cardamom for a different flavor combination.
Make it plain - Skip the tutti frutti for a more traditional saffron burfi.
How to Make Tutti Frutti Kesar Burfi
Soak the saffron in hot milk for about 5 minutes. Crush it lightly and set aside.
Crumble the khoya lightly and add it to a pan. Let it cook for a minute on a low flame.
Add the saffron-infused milk, sugar and cardamom powder to the pan and mix well.
Continue cooking on a low-medium flame, stirring continuously for 5-7 minutes or until the mixture thickens.
Add the tutti frutti and mix well so it distributes evenly.
Grease a tray or plate with a little bit of ghee.
Pour the cooked burfi mixture onto the greased plate and spread evenly.
Let it cool completely until firm and cut into desired shapes. Serve.
Tips & Notes:
- Make sure you are using fresh and good-quality khoya, it gives the best flavor and texture.
- Use a heavy-bottomed wide pan to prevent burning.
- Make sure you are cooking on a low-medium flame. High heat can burn the mixture and make it dry too quickly.
- The mixture should be thick and soft when removed from the heat. It firms up more as it cools.
- Do not miss greasing the tray.
- Let them cool completely before cutting to get neat pieces.
- Overcooking the mixture will make the burfi hard and chewy after cooling.
Serving suggestions
Serve the kesar burfi at room temperature once it is set.
They are perfect for festivals like Diwali, Holi, Rakhi, or any special occasion.
They are perfect for Diwali parties or gatherings. You can arrange them on a sweet platter along with other Indian desserts like Paan Ladoo, Microwave Besan Ladoo, Motichoor Laddu Kheer, and Chocolate Mawa Burfi.
They also work well as homemade gifts when packed in boxes.
If you want a simple finish, top the burfis with a few strands of saffron or chopped pistachios. You can also decorate them with silver varq/ edible silver foil.
Storage suggestions
Store the tutti frutti saffron burfi in an airtight container for 2 days at room temperature. Avoid keeping them at room temperature for long, especially in warm weather.
Store them in the refrigerator for up to a week.
If you want to store them for longer, freeze them for 3 months.
Before serving, bring them to room temperature for a softer texture.
More Indian Mithai Recipes
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Tutti Frutti Kesar Burfi
Ingredients
- 1 Cup Unsweetened Khoya / Mawa crumbled
- ¼ Cup Sugar
- 2 Tablespoons Tutti Frutti
- A Pinch of Saffron
- A Pinch of Cardamom Powder
- 1-2 Tablespoons Milk
- ½ Teaspoon Ghee
Instructions
- Soak the saffron in hot milk for about 5 minutes. Crush it lightly and set aside.
- Crumble the khoya lightly and add it to a pan. Let it cook for a minute on a low flame.
- Add the saffron-infused milk, sugar and cardamom powder to the pan and mix well.
- Continue cooking on a low-medium flame, stirring continuously for 5-7 minutes or until the mixture thickens.
- Add the tutti frutti and mix well so it distributes evenly.
- Grease a tray or plate with a little bit of ghee.
- Pour the cooked burfi mixture onto the greased plate and spread evenly.
- Let it cool completely until firm and cut into desired shapes. Serve.
Notes
- Make sure you are using fresh and good-quality khoya, it gives the best flavor and texture.
- Make sure you are cooking on a low-medium flame. High heat can burn the mixture and make it dry too quickly.
- The mixture should be thick and soft when removed from the heat. It firms up more as it cools.
- Overcooking the mixture will make the burfi hard and chewy after cooling.
Nutrition
Nutrition values are estimates only.
Kousikasa g says
excellent we shall try this
in as much as kitty party being arranged today