Burfi is one of the most popular khoa based indigenous sweets. It is white to light cream in color with firm body and smooth texture with very fine grains. 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 viz. plain, nut (kaju, Pista), chocolate, coconut and Rava Burfi. A lot of variation is observed in chemical composition, sensory and rheological characteristics in market samples of Burfi.
Several varieties of Burfi are sold in the market. Depending on the additives present, some of the common varieties of Burfi are: Mawa Burfi, Layered Burfi, Fruit Burfi, Nut Burfi, Cashew Burfi, Chocolate Burfi, Coconut Burfi, Rava Burfi, ground nut Burfi, millets Burfi etc. A mechanized process for commercial production of Burfi was successfully developed by the NDDB.
All the ingredients, like khoa, sugar, additives, such as cardamom, etc., are first heat processed to blend uniformly in a planetary mixer. The processed ingredients are then fed to a shaping and forming machine. A die is placed at the end of the encrusting. Machine gives shape to the Burfi emerging out from the machine in a continuous uninterrupted flow. Burfi is then packed.