To begin making the Milk Powder Chena Burfi recipe, we need to prepare chena first. Boil the milk on high heat in a thick bottomed pan.

As soon as milk starts boiling turn the heat medium and then add white vinegar or lime juice in it. Keep on stirring the milk very slowly with a spoon.

In about 2-3 minutes complete whey will be separated from chena, pour the curdled milk into pan or bowl lined with a thin cotton napkin.

Once you are done adding all the curdle milk then bring together the edges of the cotton napkin and gently squeeze out the remaining whey from it.

Rinse the collected bundle of chena in water, by this you will get rid of the after taste and smell of both lime juice or vinegar, keep a weight on the chenna bundle for 6 to 7 minutes.

Chena is ready now.

Now mash the chena coarsely and add sugar, condensed milk, cardamom powder and ghee. Mix well.

Now heat the mixture in a thick bottom pan.

When sugar completely dissolve add milk powder and cook on medium heat with constant stirring until the mixture become thick and starts leaving the sides of the pan.

Switch off the flame and spread onto a greased plate. And garnish with pistachios and saffron.

Cool and cut into squares or your desire shapes. Now your delicious Milk powder chena burfi is ready to serve.

Serve Milk Powder Chena Burfi during festivals or you can serve it as a dessert after your meals or during your house parties. You can also serve it as a dessert after your everyday meal of Jodhpuri Aloo, Ajwain Puri and Boondi Raita.