Milk Barfi or Milk Powder Burfi is a super delicious, easy to make, melt in mouth Indian sweet or fudge recipe prepared using 5 ingredients in less than 30 minutes. One of the best gluten free, no bake dessert. A perfect sweet to make on Diwali, Holi, Navratri or any special occasion!
What is Barfi or Burfi?
Burfi is a popular Indian milk based sweet recipe that is prepared during festivals like Diwali or Deepavali, Holi, Rakhi and any special occasions like birthdays and weddings. There are many barfi varieties - but few of my favorites include Besan burfi (barfi), Kaju barfi (kaju katli), Chocolate burfi, Pista Burfi, Almond or Badam Barfi.
What is your favorite barfi flavor? Let me know in the comment below!
How to make Perfect Milk Barfi or Burfi sweet?
Traditionally this requires khoya or mawa - milk solids - and some does need sugar syrup. But I always like to take shortcuts and have prepared using milk powder and this does not require you to make any sugar syrup or check for consistency. This method using milk powder makes it quicker and easier with no compromise in taste if you follow the steps exactly as given below.
First important step is to do the entire process on low flame and keep stirring continuously throughout the process. Else the barfi starts changing its color from the bottom. Stop cooking once the mixture thickens or forms like mass and ghee starts leaving the sides of the pan. Cooking for a long time will make it chewy - which we ideally want to avoid.
I took exactly 10 minutes to cook on low flame once I added everything. The time may vary a little here and there depending on the type and size of pan you use and the intensity of the flame. To check if it is done, take a small piece of the mixture and in a minute or so try to roll it to form a ball. If you are able to do it, it means the barfi is done. It's time for setting it 🙂
You can always garnish barfis with nuts of your choice or edible silver (Vark).
Why is my Barfi not setting?
If your burfi doesn't set, it means you have under cooked the mixture. Put the mixture back on heat, cook for few more minutes till it leaves side of the pan and now set it again.
Why is my Barfi chewy?
Cooking for longer time or over cooked mixture makes your barfi chewy which you would want to avoid. Removing the mixture at right time is the key. Best way to master it is to try with small batch first like any other Indian mithai.
What can be made from milk powder?
Try out this Vienna bread - popular no fail bread recipe. Two of my favorite Indian desserts like gulab jamun and barfi with different flavors (badam pista Barfi) can also be prepared.
What can be used instead of milk powder?
I have not tried it yet but few of my friends and readers have. You can use full fat whole milk for milk powder in the recipe.
Some of my favorite and popular Indian sweets
- Urad dal Laddu (Laddoo)
- Rice kheer / Pudding / Payasam / Doodhpak
- Carrot halwa (Gajar ka halwa)
- Nankhatai
- Kalakand
- Basundi
- Ragi Nankhatai
- Rava coconut laddu
Don't miss to check out my collection of recipes for this festival season.
Step wise recipe for Milk Barfi | Milk Powder Burfi | Fudge | Doodh ki Mithai
MILK BARFI | MILK POWDER BURFI | QUICK INDIAN SWEET RECIPE
Ingredients
- ⅓ cup Ghee, or Brown Butter
- 1 cup Whole Milk
- 3 cups Milk Powder
- ¾ cup Fine sugar
- ¼ teaspoon Cardamom powder
- 2 tablespoon Almonds or Badam Chopped for garnish
Instructions
Step I
- Heat ghee in a pan. If you are using butter, heat till it melts and becomes light golden in color.
- Add whole milk and bring it to boil on low flame. Keep stirring to prevent it from burning at the bottom.
- Once you see the milk start bubbling add the milk powder in increments of ¾ cup and keep whisking while adding so that there are no lumps.
- Continue stirring this on low flame for 2 to 3 minutes.
Step II
- Add sugar and mix everything together. Continuously keep stirring on low flame for exactly 10 minutes till the mixture forms like a ball or dough and ghee starts separating from the pan. (Check tips)
- Add cardamom powder, mix and switch off the flame.
Step III
- Transfer this mixture to a greased plate or pan. Smooth with back of spoon or spatula.
- Garnish with nuts and press gently with spatula. Let this set for about 1 ½ to 2 hours. Once it sets cut them into desired shape.
- Milk Burfis or Barfis are now ready. Store in air tight container for 5 days or in refrigerator upto 2 weeks.
Notes
- See that the entire process of making burfis is done only on LOW FLAME.
- I took exactly 10 minutes to cook on low flame once I added sugar. The time may vary a little here and there depending on the type and size of pan you use and the intensity of the flame.
- To check if it is done, take a small piece of the mixture and in a minute or so try to roll it to from a ball. If you are able to do it, it means the barfi is done. It's time for setting it 🙂
- You can use any nuts of your choice or edible silver (vark) if desired.
- If your burfi doesn’t set, it means you have under cooked the mixture. Put the mixture back on heat, cook for few more minutes till it leaves side of the pan and now set it again.
- Cooking for longer time or over cooked mixture makes your barfi chewy which you would want to avoid. Removing the mixture at right time is the key. Best way to master it is to try with small batch first like any other Indian mithai.
If you like this barfi or burfi recipe,
Don't miss to check out some of my delicious desserts and sweets to try this festival season.
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Ingredients for Milk Barfi or Milk Powder Burfi
- ⅓ cup Ghee, or Brown Butter
- 1 cup Whole Milk
- 3 cups Milk Powder
- ¾ cup Fine sugar
- ¼ teaspoon Cardamom powder
- 2 tablespoon Almonds or Badam Chopped for garnish
Instructions for Barfi or Burfi
Step I
- Heat ghee in a pan. If you are using butter, heat till it melts and become light golden in color.
- Add whole milk and bring it to boil on low flame. Keep stirring to prevent it from burning at the bottom.
- Once you see the milk start bubbling add the milk powder in increments of ¾ cup and keep whisking while adding so that there are no lumps.
- Continue stirring this on low flame for 2 to 3 minutes.
Step II
- Add sugar and mix everything together. Continuously keep stirring on low flame for exactly 10 minutes till the mixture forms like a ball or dough and ghee starts separating from the pan. (Check tips)
- Add cardamom powder,mix and switch off the flame.
Step III
- Transfer this mixture to a greased plate or pan. Smooth with back of spoon or spatula.
- Garnish with nuts and press gently with spatula. Let this set for about 1 ½ to 2 hours. Once it sets cut them into desired shape.
- Milk Burfis or Barfis are now ready. Store in air tight container for 5 days or in refrigerator upto 2 weeks.
Recipe Notes
- See that the entire process of making burfis are done only on LOW FLAME.
- I took exactly 10 minutes to cook on low flame once I added sugar. The time may vary a little here and there depending on the type and size of pan you use and the intensity of the flame.
- To check if it is done, take a small piece of the mixture and in a minute or so try to roll it to from a ball. If you are able to do it, it means the barfi is done. It's time for setting it
- You can use any nuts of your choice or edible silver (vark) if desired.
Amanda Wren-Grimwood
This was my first time making burfi and this recipe was so easy and delicious.
Jacqueline Debono
I've never made or eaten barfi but am intrigued. It looks delicious. Am going to try this recipe over the holidays.