Burfi is an Indian sweet treat often served and gifted during Diwali and other festivals--or whenever one has a craving. Usually made with either condensed milk or ghee (or both), it's a decadent sweet that's not quite a cookie, not quite a candy, but something in between. It's often described as a kind of fudge. Throughout South Asia and the diaspora, different families have their own unique ways of making it, and that's the beauty: from the size and shape to the toppings and mix-in spices, everything can be customized. Even chocolate burfi is a thing! This version uses nonfat dry milk powder, almond flour and less sugar than most other burfi recipes for sweet satisfaction that's just a bit lighter, so you can feel good about serving up seconds.
Tip: Blanched almond flour is made from almonds that have had their skins removed. It's lighter in weight and color than regular almond flour, and works better for some types of delicate baked goods. Don't substitute regular almond flour in this recipe, as it measures differently.
To make ahead: Store in an airtight container at room temperature for up to 1 week.
2 fat, 1 other carbohydrate, 1/2 fat-free dairy