Milk Barfi, or Milk Powder Burfi, is a popular, easy-to-make, melt-in-your-mouth Indian dessert that can be prepared with five basic ingredients from your kitchen in less than 30 minutes. It is a perfect Indian sweet to make for Diwali, Raksha Bandhan, Holi, or any special occasion.
Don't miss out on our types of barfi sweets and some of the best traditional Indian sweets and desserts, Diwali sweets recipes.
What is Indian barfi or burfi?
Barfi is a popular milk-based Indian sweet recipe with a fudge-like consistency. It is a no-bake dessert that is also gluten-free. Barfi's name comes from the Persian and Urdu word barf, which means 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, including kaju katli, besan burfi, chocolate barfi, 7 cup burfi, almond burfi, and pista barfi. What is your favorite barfi flavor? Do let us know in the comment section below.
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Tips to Make Perfect Milk Burfi
I have been making this milk powder barfi for Diwali and family celebrations for a long time now, and this recipe consistently delivers without the long cooking time.
Traditionally, burfi requires khoya or mawa, which are milk solids, and some do need sugar syrup. But this plain white milk barfi is made with milk powder and does not require you to make a sugar syrup or check for consistency. This milk powder method makes it quicker and easier with no compromise in taste.
The first important step in making the perfect barfi at home is to cook the entire process over a low flame, stirring continuously. Otherwise, the barfi starts changing its color from the bottom. Stop cooking once the mixture thickens or forms a mass, and ghee starts to leave 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 over a low flame once everything is added. The time may vary here and there depending on the type and size of pan you use and the flame's intensity. Roll a small piece of the mixture to form a ball to check if the barfi is done. If you can do it easily, it means the barfi is ready to set.
You can garnish barfis with nuts or edible silver (Vark).
Ingredients
Ghee: Desi ghee for rich, 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 preferred, but jaggery or powdered sugar will also work. If you want to make the recipe with condensed milk, you can 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?
- Heat ghee in a nonstick pan. Add whole milk and bring to a boil over low heat. Keep stirring to prevent the milk from burning at the bottom.
- Once the milk starts bubbling, add the milk powder in increments and keep whisking to prevent lumps.
- Continue stirring this for 2 to 3 minutes.
- Add sugar and mix everything. Once you add sugar, the mixture may thin down but thicken again.
- Keep stirring this continuously on the low flame for approximately 10 to 12 minutes.
- The mixture should hold its shape and start to separate from the pan. Finally, add the cardamom powder, mix, and switch off the flame.
- 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 they set, cut them into the 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 it in advance for festivals like Diwali, Raksha Bandhan, and Christmas, and give it as a mithai box or gift box.
Why didn't my milk barfi set?
If your burfi doesn't set, you have undercooked the mixture. Put the mixture back over the heat, cook for a few more minutes until it leaves the side of the pan, then try to set it again.
Other reasons could be adding more milk than mentioned, the mixture not cooling enough, the milk powder not being suited for this dessert, humidity, or the wrong pan.
Why is my barfi chewy?
Cooking for too long or overcooking the mixture makes your barfi chewy, which you want to avoid. Removing the mixture at the right time is the key. The best way to master it is to start with a small batch, like any other Indian mithai.
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 Great Value, Nestle, and Amulya, and I have seen the best results.
If you love baking, 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 with milk and sugar, but making it with condensed milk is a new and popular method that lets you skip both and add a can of sweetened condensed milk.
For upcoming festivals, you may also enjoy
Recipe card
Milk Barfi Recipe | Milk Powder Burfi - Soft & Fudgy
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 tsp 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
Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.
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 2026 with Expert Chef Tips, Video, Step-by-Step pictures, Calories, FAQs, Storage Instructions, etc.
Elaine says
I just never get tired of burfi. Fantastic dessert that is so easy to make. I can't wait to give your recipe a try now as the result is absolutely magnificent!
Lori | The says
Oh wow what a delicious looking and sounding recipe! I've never heard of it and am seriously LOVING how this looks! I love the simplicity of it as well! Thank you so much for sharing
Veronika says
Wow! I never had Barfi before but it looks absolutely delicious! Love that it's so easy to make and you need just a few ingredients!
Paula Montenegro says
I had never heard about this recipe, but any fudge that is easy and looks this delicious is definitely worth making! Thanks for sharing.
Jenny says
It I always exciting to find something new. Milk Barfi looks so exciting and inviting to me I am definitely going to try them. Thank you for the detailed recipe!