Rose Barfi | Rose Milk Powder Burfi or Rose Pista Barfi is a delicious and flavorful, easy to make milk-based Indian sweet or mithai or no-bake fudge recipe prepared in less than 30 minutes using just 6 ingredients from your kitchen.
Perfect sweet or dessert recipe for Diwali, Navratri, Holi, Ram Navami, Eid, Christmas, or any special occasions.
I wish you all a very happy and prosperous Diwali 2020.
If you are looking for last minute sweets or mithai to prepare this virtual diwali party check out my list on best Indian sweets and desserts recipe.
Last year for Diwali I had prepared and shared milk barfi or milk powder burfi and thank you so much for the overwhelming response. It's foolproof, number one recipe on my blog.
With public demand, I am planning to make milk powder barfi this year but with additional flavor enhancement.
I have tried to give some details and answer couple of questions that you may want to know before preparing burfi or barfi here.
I am curious to know, what is your favorite burfi flavor. Comment below. Popular barfi or burfi in India are besan ki barfi, nariyal or coconut burfi, Kaju barfi (Katli), Badam barfi, 7-cup barfi, and many others.
HOW TO MAKE PERFECT BARFI OR BURFI SWEET LIKE BESAN BARFI, KAJU BARFI, MILK POWDER BARFI AT HOME ?
Traditionally, khoya or mawa – milk solids - is required, some use paneer and few other recipes like besan barfi needs sugar syrup. But if you are following my blog you guys know that I always like to take shortcuts specially during festival and holiday season so I get to spend more time with my family than in the kitchen. I have prepared this rose fudge using milk powder and it does not require you to make any sugar syrup or check for consistency. Isn't that interesting?
This recipe using milk powder makes it quicker and easier with no compromise in taste if you follow the steps exactly as given below.
When I first started my blog lot of people asked me Barfi kaise banate hain in Hindi? (How to make barfi?) Here are some important tips for you to read to make your cooking process easier.
First important step : the entire process is done on low flame. Keep stirring the mixture continuously throughout the process. Else the barfi will start 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. Super quick for me 🙂 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
Barfis can be garnished with nuts of your choice or edible silver (Vark). This is totally optional and basically done to give a festive look. Rose tastes the best when served wit pistachios.
WHY IS MY BARFI NOT SETTING?
Don't worry if you find your barfi does not set or you are unable to get clean cut. If your burfi is not setting, it means you have under cooked the mixture. Simply put the mixture back on low heat, cook for few more minutes till it leaves side of the pan and now set it again.
WHY IS MY BARFI CHEWY?
Over-cooked mixture or cooking for longer time makes the barfi chewy which you want to avoid. Removing the mixture from flame at the right time is the key. Best way to master making barfi it is to try with a small batch first like any other Indian mithai.
SOME RECIPES TO TRY USING MILK POWDER?
Milk barfi or milk powder burfi is the best recipe you can try using milk powder. Vienna bread – another 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 using milk powder.
WHAT can I substitute for MILK POWDER in the recipe?
I have not tried it yet but few of my friends and readers have. You can use full fat whole milk as a replacement for milk powder in the recipe.
What can I use rose syrup or sharbat or essence for ?
Rose milk is one of the popular and chilled flavored drink served in India. Most of Indian sweets and mithai or drinks are flavored with rose. You can use it in ice-cream, falooda, kulfi, etc. These days even rose flavored chocolate bars are sold in the market 🙂
What is difference between rose syrup or rooh afza and rose essence?
Rose syrup is mainly with added sugar and color. It is used in recipes to give fragrance & color and taste to your recipe, whereas rose essence is more strong version that imparts fragrance or aroma without any added sugar. I would use rose essence or rose water for just aroma than taste while baking scones or cakes - just like I use vanilla extract.
I use Patanjali rose syrup or gulab sharbat in my recipes. So depending on whether you are using gulab sharbat or essence, vary the amount accordingly in the recipe.
DON’T MISS TO CHECK OUT MY COLLECTION OF SWEET AND DESSERT RECIPES FOR THIS FESTIVAL SEASON.
STEP WISE DETAILED RECIPE FOR ROSE BARFI | ROSE MILK POWDER BURFI OR PISTACHIO FUDGE
ROSE BARFI | ROSE MILK POWDER BURFI | NO BAKE ROSE PISTACHIO FUDGE
- 3 tablespoon Ghee or Brown butter
- ½ cup Whole milk
- 1 cup +1 tablespoon Milk powder
- ¼ cup Fine sugar
- 1 to 3 tablespoon Rose Syrup or Gulab Sharbat (vary to adjust taste and color, check tips)
- 2 tablespoon Pistachios , roughly chopped
- 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 and keep whisking while adding so that there are no lumps.
- Continue stirring this on low flame for 2 to 3 minutes.
- Add sugar, rose syrup and mix everything together. Continuously keep stirring on low flame for 8 to 10 minutes till the mixture forms like a ball or dough and ghee starts separating from the pan. (Check tips)
- Transfer this mixture to a greased plate or pan. spread and 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.
- Rose Pista Burfi or Rose Milk Powder Barfi is now ready. Store in air tight container for 5 days or in refrigerator upto 2 weeks.
- I use store bought rose syrup or gulab sharbat in my recipes. You can substitute rose syrup with drops of rose essence depending upon how strong the flavor is. In case you are using rose essence, you can add another 1 or 2 tablespoon of sugar in the recipe.
- See that the entire process of making burfis is done only on LOW FLAME.
- I took around 8 to 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 even use edible silver (vark) if desired for garnish.
- 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 the 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.
- Depending on the plate or pan used to spread the mixture, you may get thick or thin barfis or katli. I have used my bread loaf pan with parchment paper to spread the mixture
If you like this Indian sweet or dessert recipe,
Don't miss to check out some of my popular and delicious Indian desserts and sweets to try this festival and holiday season.
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