Milk Barfi or Milk Powder Burfi is a popular, easy to make melt in mouth Indian dessert recipe prepared using five basic ingredients from your kitchen in less than 30 minutes—a perfect Indian sweet to make for Diwali, Raksha Bandhan, Holi, or any special occasion.
Don't miss to check our types of barfi sweets and some of the best traditional Indian sweets and desserts.
What is Indian barfi or burfi?
Barfi is a popular milk-based Indian sweet recipe that has a fudge-like consistency. It is a no-bake dessert that is also gluten-free. Its name comes from the Persian and Urdu word barf for snow. It is served during special occasions, birthdays, weddings, and festivals like Diwali, Holi, Navratri, Eid, and Raksha Bandhan.
If you visit any Mithai shop (bakery) in India, you will find a variety of barfi flavors. This plain white milk barfi (doodh ki mithai) is a base recipe for all of them.
You can check a wide variety of Indian burfi sweet recipes that includes kaju katli, besan burfi, chocolate barfi, almond burfi, pista barfi, etc. What is your favorite barfi flavor? Do let us know in the comment section below.
Tips to make Perfect Milk Burfi or Milk Powder Barfi Sweet
Traditionally burfi requires khoya or mawa - milk solids - and some do need sugar syrup. But this plain white milk barfi is prepared using milk powder and does not require you to make any sugar syrup or check for consistency. This milk powder method makes it quicker and easier with no compromise in taste.
The first important step for making the perfect barfi at home is to do the entire process on low flame and continuously stir throughout. 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.
It will take 10 to 12 minutes to cook on low flame once you have added everything. The time may vary here and there depending on the type and size of pan you use and the flame's intensity. To check if the barfi is done, roll a small piece of the mixture to form a ball. If you can do it easily, it means the barfi is ready to set.
You can garnish barfis with nuts or edible silver (Vark).
Why is my barfi not setting?
If your burfi doesn't set, you have undercooked the mixture. Put the mixture back on the heat, cook for a few more minutes till it leaves the side of the pan, and try to set it again.
Why is my barfi chewy?
Cooking for a longer time or overcooked mixture makes your barfi chewy, which you would want to avoid. Removing the mixture at the right time is the key. The best way to master it is to try with a small batch first, like any other Indian mithai.
Ingredients
Ghee: Desi ghee for rich and traditional flavor and aroma. It also prevents the burfi from sticking.
Milk: Whole milk gives a rich flavor and fudge-like texture.
Milk powder: The key ingredient of this burfi recipe. It is easily available in any grocery store.
Sugar: Regular sugar is what is preferred. But jaggery or powdered sugar will also work. Now if you want to make the recipe with condensed milk, then substitute milk and sugar with it.
Cardamom powder: Traditional Indian sweet flavoring. You can add rose water and saffron too.
See the recipe card below for a full list of ingredients and measurements.
How to make barfi with milk powder?
Step 1: Heat ghee in a nonstick pan. Add whole milk and bring this to a boil on low flame. Keep stirring it to prevent it from burning at the bottom.
Step 2: Once the milk starts bubbling, add milk powder in increments and keep whisking it so there are no lumps.
Step 3: Continue stirring this for 2 to 3 minutes.
Step 4: Add sugar and mix everything. Once you add sugar, the mixture may thin down but again thickens again.
Step 5: Keep stirring this continuously on the low flame for approximately 10 to 12 minutes.
Step 6: Till the mixture holds shape and starts to separate from the pan. Finally, add cardamom powder, mix, and switch off the flame.
Step 7: Transfer this mixture to a greased plate or pan.
Step 8: Smooth with the back of a spoon or spatula. Garnish with nuts or vark and press gently with a spatula. Let this set for about 1 ½ to 2 hours.
Step 9: Once it sets, cut them into desired shapes and sizes. Store in an airtight container for five days or in the refrigerator for up to two weeks.
Store, Freeze, and Make ahead.
Store: You can store the milk barfi in an airtight conatiner at room temperature for five days and in the refrigerator for up to two weeks.
Freeze: You can store it in a freezer-safe conatiner for up to 3 months. Defrost and store in the fridge till you are ready to serve.
Make ahead: Since this lasts for 5 to 7 days at room temperature, you can make this in advance for festivals like Diwali, Raksha Bandhan, and Christmas and give it as a mithai box or gift box.
Recipe FAQs
Milk barfi is made using desi ghee, milk, milk powder, and sugar and flavored with cardamom. This fudge-like Indian dessert can be prepared in less than 30 minutes.
Any milk powder brand available in your grocery store will work for this recipe. I have tried with great value, Nestle, and Amulya, and I have seen the best results.
Love baking, then try our Vienna bread, which has a million views. Other Indian desserts that use milk powder are gulab jamun, besan burfi with milk powder, doodh peda, pista badam burfi, etc.
Milk powder can be substituted with whole-fat milk, khoya, or full-fat cream for a creamy barfi.
Traditionally barfi is made using milk and sugar, but making it with condensed milk is one of the new and popular methods in which you can skip both milk and sugar and add a can of sweetened milk.
More Indian Barfi Sweet Recipes
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Recipe card
Milk Barfi | Milk Powder Burfi
Equipment
- Nonstick pan
- Spatula
- Greased plate or cake pan
Ingredients
- ⅓ cup Ghee, or Brown Butter
- 1 cup Whole Milk
- 3 cups Milk Powder
- ¾ cup Sugar
- ¼ teaspoon Cardamom powder
- Nuts of your choice or Vark for garnish (optional)
Instructions
How to make barfi with milk powder?
- Heat ghee in a nonstick pan. Add whole milk and bring this to a boil on low flame. Keep stirring it to prevent it from burning at the bottom.⅓ cup Ghee, or Brown Butter, 1 cup Whole Milk
- Once the milk starts bubbling, add milk powder in increments and keep whisking it so there are no lumps.3 cups Milk Powder
- Continue stirring this for 2 to 3 minutes.
- Add sugar and mix everything. Keep stirring this continuously on low flame for approximately 10 to 12 minutes till the mixture holds shape and starts to separate from the pan. (Once you add sugar, the mixture may thin down but again thickens. The undercooked mixture will be sticky, and the overcooked mixture will make your barfi hard. To check if the burfi is ready to set, take a small piece of the mixture and try to roll it to form a ball. If you can do it, It's time for setting. Check tips)¾ cup Sugar
- Finally, cardamom powder, mix and switch off the flame.¼ teaspoon Cardamom powder
- Transfer this mixture to a greased plate or pan. Smooth with the back of a spoon or spatula.
- Garnish with nuts or vark and press gently with a spatula. Let this set for about 1 ½ to 2 hours. Once it sets, cut them into desired shapes and sizes.Nuts of your choice or Vark
- Store in an airtight container for five days or in the refrigerator for up to two weeks.
Video
Notes
- For best results, use LOW FLAME throughout the process.
- I take 10 to 12 minutes once I add the sugar to reach the final stage. The mixture doesn't stick to the sides, and ghee starts leaving the side of the pan. This time may vary a little here and there depending on the type and size of pan you use and the flame's intensity.
- Always use a nonstick pan and silicon spatula to handle the mixture easily.
- You can use any nuts or edible silver (vark) if desired or serve it as a plain white milk barfi bite.
How to store barfi sweet?
Store: You can store the milk barfi in an airtight conatiner at room temperature for five days and in the refrigerator for up to two weeks. Freeze: You can store it in a freezer-safe conatiner for up to 3 months. Defrost and store in the fridge till you are ready to serve. Make ahead: Since this lasts for 5 to 7 days at room temperature, you can make this in advance for festivals like Diwali, Raksha Bandhan, and Christmas and give it as a mithai box or gift box.Nutrition
Note: We originally posted this recipe in Oct 2019 for Diwali; it is one of the most popular posts and Indian sweets. It has now been modified in Aug 2023 with Expert Chef Tips, Video, Step by Step pictures, Calories, FAQs, Storage Instructions, etc.
Katie
I've never tried these before, but I was instantly a fan! Super easy to make and so delicious! I can't wait to make them again and share them with my friends!
Anjali
This milk barfi turned out perfectly and tasted just like my favorite Indian store's handmade barfi! It was sweet, dense and delicious!
Chelsea
Thank you so much for introducing me to these and with such a delicious recipe to follow! I'm a big fan now and will make again.