For making mawa from milk powder, keep stirring it constantly. Keep the flame. You get a very delicious burfi ready.
Take butter in a pan and allow it melt. Keep the flame low. When butter melts, add milk, milk powder and stir nicely. Cook until they blend nicely. Also add sugar and mix really well. Stir constantly, mash and cook until it gets dense and smooth in consistency. Make sure there are no lumps in the mixture.
Now add 1 to 2 drops of kewada essence in the mixture. When mixture thick, turn off the flame and pour out the mixture in a plate, greased with ghee. Spread it evenly with help of a ladle or spoon and allow it to set.
Add saffron milk and butter in a pan and allow it melt. Now add mil powder, sugar and cook on low flame. Stir constantly and mash nicely. Cook until it gets thick and smooth in consistency.
When mixture gets thick in consistency, turn off the flame and pour this mixture over the plain burfi. Spread it evenly as well. Keep the burfi aside to set.
Once the burfi sets, cut it in pieces with any shape or size. Milk powder kesar burfi is ready. This scrumptious milk powder kesar burfi can be stored in refrigerator for 10 to 12 days.