Milk Barfi

Milk Barfi / Milk Powder Burfi is an easy, delicious, melt in your mouth Indian sweet that is ready in under 30 minutes with 6 ingredients. It is often likened to a milk fudge but it has a slight crumb texture that is characteristic of the sweet. Made for many special occasions or gifted for Diwali, Navratri or Holi to name a few holidays. This milk powder burfi will become
Four milk barfi made with milk powder squares on a white fluted plate.

Active time to make: 20-30 minutes (dependent on quantity)

This milk barfi recipe is perfect to make for holiday or when last minute guests come over as it is:

  • Easy to make in under 30 mins
  • Uses 5 pantry ingredients
  • Vegetarian and gluten-free

With some patience it is easy to get this white barfi color and slight crumble yet melt in your mouth texture, just like at the halwai shop!

Stack of white milk powder burfi on a white fluted plate.

What is milk Powder burfi made of?

Key Ingredients

  • Whole milk powder – this recipe requires whole milk powder. If you use skim milk powder you will need extra cream, I do not have a recipe for that at the moment.
  • Cardamom powder
  • Ghee
  • Chopped mix nuts for garnish

Tips for making and getting the white color Barfi

  • Cook on low flame
  • Mix milk powder and milk before adding to pan to reduce lumps
  • Use a whisk to help incorporate well
  • Give it time to dry! This is key to getting the right texture

Giving barfi mixture time to dry is important.  If you want to serve it quickly you can put it in the fridge so it cools quick. But leaving it out to dry and covered gives it a great texture.

Variations

Using this recipe which makes 6 pieces, you can double/triple etc. it to fit the needs of your party. Using this milk barfi base recipe you can add in so many flavors it is honestly endless.

Some of my favorite mash up flavors include Oreo Barfi, Tiramisu Barfi and Biscoff Burfi. 

A few other ideas include, ground roasted almonds or pistachios, chocolate or even saffron.  Get creative!

Cut milk powder barfis

How to store

Store in an airtight container. Out on counter for about a week. In the fridge it will be good for about two weeks.

How to make milk barfi without milk powder

You have a few options. To make milk barfi without milk powder you can use condensed milk or the traditional method of using khoya or using full fat milk.  If you want a condensed milk barfi, my Cookies and Cream Burfi uses this method.

How to make milk barfi in the microwave

You can make condensed milk barfi in a microwave. The result is a more solid/thicker consistency vs the more traditional slight crumble texture.

What is the difference between peda and barfi

While peda and barfi are similarly made from condensed milk solids, they have some differences. Peda are round shaped, more firm in texture and made of khoya. Barfi is also made of condensed milk solids, khoya or besan or a variety of other flavors and fillings.

Four milk barfi made with milk powder squares on a white fluted plate.

Milk Barfi / Milk Powder Burfi

Shilpa Joshi
Milk Barfi / Milk Powder Burfi is an easy, delicious, melt in your mouth Indian sweet that is ready in under 30 minutes with 6 ingredients. It is often likened to a milk fudge but it has a slight crumb texture that is characteristic of the sweet. Made for many special occasions or gifted for Diwali, Navratri or Holi to name a few holidays. This milk powder burfi will become
5 from 11 votes
Cook Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine Indian
Servings 6 pieces
Calories 67 kcal

Equipment

  • Mixing bowl
  • Whisk
  • Heavy bottom pan / non stick

Ingredients
  

  • 1 tbsp ghee
  • ½ cup milk
  • 1 cup whole milk powder 115g
  • ¼ cup sugar 50g (if you like very sweet can increase)
  • ¼ tsp cardamom
  • chopped nuts (pistachios, almonds) optional, topping

Instructions
 

  • Put a non-stick pan on low on the stove. Add ghee and melt. Add in whole milk. Mix with ghee. Add in milk powder slowly while stirring to combine with whisk to break apart lumps.
    Milk and milk powder warming in a pot on the stove.
  • Add in sugar. Continue stirring on low heat. You will notice the mixture begin to solidify as the water is burned out. Keep stirring on low.
    Cooking barfi mixture to thicken.
  • After about 10 minutes you will see the barfi mixture easily comes away from the pan. It becomes a thicker almost paste like mixture. Turn off gas and remove from heat.
    Burfi forming a solidified mixture.
  • Add in cardamom powder and mix.
    Cardamom added to the mixture.
  • Line a pan with parchment paper. Spread the barfi mixture into a block/rectangular like shape. Add chopped nuts and lightly press into mixture. Let cool and most importantly dry. Overnight is best and then you will get the right texture.
    Note:
    Giving barfi mixture time to dry is important.  If you want to serve it quickly you can put it in the fridge so it cools quick. But leaving it out to dry and covered gives it a great texture.
    Barfi mixture spread in a pan and topped with chopped almonds and pistaschios.
  • Cut into pieces and serve.
    Cut milk powder barfis

Notes

Cook on a low flame to prevent burning and get the white color.
Stir and use a whisk to help break apart lumps.
Giving barfi mixture time to dry is important.  If you want to serve it quickly you can put it in the fridge so it cools quick. But leaving it out to dry and covered gives it a great texture.

Nutrition

Calories: 67kcalCarbohydrates: 9gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 9mgPotassium: 27mgSugar: 9gVitamin A: 33IUCalcium: 23mgIron: 1mg
Keyword Indian sweets, milk barfi, milk powder burfi
Tried this recipe?Let us know how it was!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top