Milk Barfi Recipe | Milk Powder Burfi
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.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Desserts, sweets
Cuisine: Indian
Diet: Vegetarian
Servings: 18
Calories: 175kcal
- 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)
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.
- 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.
Calories: 175kcal | Carbohydrates: 17g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 84mg | Potassium: 305mg | Fiber: 0.01g | Sugar: 17g | Vitamin A: 221IU | Vitamin C: 2mg | Calcium: 211mg | Iron: 0.1mg