Quality Living Styles

Dessert Recipes for Special Occasions

Burfi With Breadcrumbs

This bread burfi recipe is based on the previous Burfi Recipe, with some steps changed

A viewer wrote in to say that she found the recipe to be too, buttery, and that she is allergic to nuts and wondered what she could use instead of almonds. I informed her that as the burfi settles, the buttery problem will not be there. However, I decided to experiment with a reduced amount of butter and using breadcrumbs to replace almonds in the cooking process.

burfi swiss roll slices

Slices of Delicious Burfi with Bread Crumbs

I must say that I am very pleased with the outcome. I used very finely pulsed wholewheat bread, so the burfi has some of that nutty texture. However, if you prefer a smoother texture then use just plain white bread instead. You may also crumb plain biscuits like, Marie biscuits, Eat Sum Mor, or Short bread. If you do not want other flavors to overwhelm the burfi taste, then I think using plain bread is the best option. Feel free to experiment.

Using a food processor to crumb the bread results in a very fine texture, similar to the texture of ground almonds.

I have enjoyed my experimentation with bread as an ingredient in burfi. The picture of the bread burfi is on the right. To decorate, I used colored coconut flakes, instead of almonds. Just buy the coconut strips from your local ethnic store and add food color. You may, of course use freshly sliced coconut. Sprinkle it on top of the Burfi, soon after you remove it from the pot and pour it into a container. If this step is delayed, it is difficult for the coconut to stick to the Burfi, as it begins to harden. Burfi keeps fresh for about a week. After that refrigerate it or keep it in the freezer. It lasts indefinitely.

Here is the recipe for Burfi with Breadcrumbs


  • 14 oz/397 g. or 5 measuring cups, mawa powder or klim milk powder, or any milk powder that is available
  • 2 sticks or 250g. butter
  • 1 cup milk
  • 1 cup sugar
  • 1 ½cups fine bread crumbs
  • 1 tablespoon cardamom (elachi) (ground)
  • 2 teaspoons nutmeg (ground)
  • A pinch of salt
  • 1 tsp. rose essence (optional)


  • Sieve the milk powder to remove lumps
  • Use a pot with a heavy base. On medium heat, melt butter; add milk & then sugar. These steps can be blended together. Mix, stir frequently. Wait for it to rise up & boil
  • Lower heat and allow to cook another 1-2 minutes. Lower heat & gradually add milk powder
  • Stir and let it mix well with the other ingredients, about 3-5 minutes. It should be a thick consistency and not stick to the pot. The bubbles will indicate that it is done and it will easily pull away from the edge of the pot. Take care to ensure it does not brown at the bottom
  • Add breadcrumbs, salt, and flavorings. Put into a container, like rectangular Pyrex tray, to set. Smooth top with back of spoon or spatula. Add colorful coconuts and gently press.
  • When it is firm, a few hours later, slice into pieces and serve.


Eaten in moderation, occasionally, this dessert should be okay. However, as with all the sweet desserts on this website, I recommend using substitute ingredients for butter, sugar, cream & milk, that may be more suitable for certain health conditions. I hope you enjoy using this recipe.

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