Nagpur Orange Burfi

Name: Nagpur Orange Burfi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5 servings
Cuisine: Indian (Maharashtra)
Ingredients: 200 g khoya / mawa (fresh, unsweetened); ½ cup (160 g) condensed milk (sweetened); ¼ cup (60 ml) fresh Nagpur orange juice (strained, no pulp); 1 tbsp Nagpur orange zest (from 1 orange — unwaxed); 2 tbsp powdered sugar (adjust based on orange sweetness); 1 tbsp ghee; ½ tsp cardamom powder; Orange food colour (optional — a drop of natural annatto gives authentic colour); 2 tbsp pistachios, slivered (for garnish); Ghee for greasing tray; Use only Nagpur oranges for authenticity — their unique tangy-sweet profile is the defining flavour; The orange juice must be added on low heat only — high heat with the citric acid can cause the milk solids to split; Zest provides more concentrated orange flavour than juice — do not skip it

🟢 Veg🌾 Gluten-free📊 Medium

A vibrant orange-coloured fudge made with condensed milk, khoya and the distinctive tangy juice of Nagpur's celebrated nagpuri oranges — the only Indian GI-tagged orange, renowned for its deep sweetness and seedless segments. This burfi captures the essence of Vidarbha's most famous produce in a dense, melt-in-mouth sweet that is as much a souvenir as it is a dessert.

⏱️15 minPrep

🔥25 minCook

🕒40 minTotal

🍽️5Serves

🧺 Ingredients

200 g khoya / mawa (fresh, unsweetened)
½ cup (160 g) condensed milk (sweetened)
¼ cup (60 ml) fresh Nagpur orange juice (strained, no pulp)
1 tbsp Nagpur orange zest (from 1 orange — unwaxed)
2 tbsp powdered sugar (adjust based on orange sweetness)
1 tbsp ghee
½ tsp cardamom powder
2 tbsp pistachios, slivered (for garnish)
Ghee for greasing tray

👩‍🍳 How to make Nagpur Orange Burfi

Grease a 20×15 cm flat tray or plate with ghee.
Set aside.
Crumble khoya well into a smooth, lump-free mass.
In a heavy non-stick pan, combine crumbled khoya, condensed milk and ghee over medium-low heat.
Stir continuously for 8–10 minutes until the khoya melts completely and the mixture becomes a homogeneous, smooth paste.
Add powdered sugar and cardamom.
Stir for 3 more minutes.
Reduce to low heat.
Add strained orange juice and orange zest.
Stir vigorously — the mixture will initially loosen due to the added liquid.
Continue stirring over low heat for 10–12 minutes until the mixture thickens again and pulls away from the pan sides cleanly.
Visual cue: when dragged with a spatula, the trail holds for 4–5 seconds.
The mixture will have absorbed the orange flavour and colour (add a drop of natural colour now if using).
Add pistachio slivers and fold in.
Pour immediately onto the greased tray.
Spread evenly to 1.5 cm thickness.
Press additional pistachio slivers on top.
Cool at room temperature for 20 minutes, then refrigerate for 1 hour until firm.
Cut into diamond shapes with a greased knife.
Store refrigerated.

📖 Cultural notes

|---|---|---|---|---| | 245 kcal | 8 g | 30 g | 10 g | 0.5 g | Nagpur is called the "Orange City of India" — the GI-tagged Nagpur Mandarin orange is its pride. This burfi is sold in every sweet shop in Nagpur, particularly in the Sadar area's mithai shops. Gifted to guests visiting Nagpur, sold at Nagpur airport as a take-home sweet, and sent across India by Nagpurians living abroad as a taste of home. Made during the orange harvest season (November–January) when the fruit is at peak sweetness. The Central Railway Station at Nagpur is famous for orange barfi vendors on the platform who've sold this sweet to train passengers for generations. ---

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