Rose Barfi | Rose Milk Powder Burfi | No Bake Rose Pistachio Fudge
Rose Barfi or 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.
Servings: 12
Calories: 115kcal
Ingredients
- 3 tablespoon Ghee or Brown butter
- ½ cup Whole milk
- 1 cup Milk powder I have used 1 cup + 1 tablespoon of milk powder
- ¼ cup Sugar Fine variety
- 1 to 3 tablespoon Rose Syrup or Gulab Sharbat. Vary the amount to adjust taste and color. Check tips.
- 2 tablespoon Pistachios roughly chopped
Instructions
Step I
- Heat ghee in a pan. If you are using butter, heat till it melts and becomes light golden in color.3 tablespoon Ghee
- Add whole milk and bring it to boil on low flame. Keep stirring to prevent it from burning at the bottom.½ cup Whole milk
- Once you see the milk start bubbling add the milk powder in increments and keep whisking while adding so that there are no lumps.1 cup Milk powder
- Continue stirring this on low flame for 2 to 3 minutes.
Step II
- 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)¼ cup Sugar, 1 to 3 tablespoon Rose Syrup
Step III
- 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 a spatula. Let this set for about 1.5 to 2 hours. Once it sets, cut them into the desired shape and size.2 tablespoon Pistachios
- 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.
Notes
- 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 undercooked the mixture. Put the mixture back on heat, cook for a few more minutes till it leaves the side of the pan, and now set it again.
- 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.
- 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
Nutrition
Calories: 115kcal | Carbohydrates: 9g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 44mg | Potassium: 170mg | Fiber: 0.1g | Sugar: 9g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 0.1mg