15 Minute Milk Barfi or Milk Powder Burfi

Milk Barfi / Milk Powder Burfi is an easy, delicious, melt in your mouth Indian sweet that is ready in 15 minutes with 5 ingredients.

Milk Barfi squares.

Active time to make: 15 minutes

Milk barfi or milk powder burfi recipe is one of the easiest Indian dessert recipes. Like Kaju Katli, milk burfi is a pretty popular Indian sweet.

This recipe is for a plain burfi. It is often likened to a milk fudge but it has a slight crumb texture that is characteristic of the sweet. It has a hint of cardamom and is topped with chopped nuts. There is no need to make a sugar syrup which can make Indian sweets hard to make.

Here’s a quick video showing the process:

YouTube video

I use dry milk powder for this easy burfi recipe.  It is perfect to make for many special occasions or during the festive season as a Diwali sweet or during festival season.

Milk powder barfi pieces with pistachio, gold leaf, and rose petals garnish.

Why you will love this Milk Barfi recipe

  • Easy: this Indian mithai requires about 15 minutes active time
  • Simple ingredients: uses 5 base pantry ingredients, no mawa or khoya needed
  • Delicious: burfi is popular for a reason!
  • Vegetarian and gluten-free

With some patience, it is easy to get this white barfi color and slightly crumbly yet melt-in-your-mouth texture, just like at the mithai shop!

Key Ingredient Notes

This milk powder barfi recipe only requires a few ingredients.

Below are ingredient notes. Full ingredients and directions are in the printable recipe card at the end of the post. You only need basic ingredients.

Ingredients for milk barif in small bowls on marble top.

Whole milk powder – this recipe requires whole milk powder (full-fat milk powder). I have not ever tried it with skim milk powder, but due to the lack of fat will likely not work in the same quantity.

Cardamom powder – Cardamom powder adds a yummy hint of flavor. You can add a little more if you want a strong cardamom flavor to come through, but just don’t go overboard!

Sugar – I have used white sugar.

Ghee – Use pure ghee, homemade ghee always tastes great!

Lemon juice – Fresh squeezed lemon juice serves two purposes.  1. It adds a bit of crumble to the texture like mithai shop burfi.  2. It give a subtle brighter taste.

Optional – Chopped mix nuts or for garnish and contrasting texture.  I love to use pistachios for color. Almonds are great, too!

Other options for garnishing the burfi include edible silver leaf or gold leaf, rose petals, saffron strands, or your choice of dry fruit.

Tray filled with milk powder burfi.

Preparation

Prep: Line an 8 inch square pan with parchment paper.

You can use a 9 inch square pan, the pieces will just be thinner.

Making it

Put a non-stick pan on medium on the stove. Add ghee and melt. Add in whole milk. Mix with ghee.  

Melted ghee with milk in a pot.

Add lemon juice, and mix. Let simmer for 3 minutes.

Simmering ghee, milk, and lemon juice.

Add sugar while stirring using a whisk to help dissolve quicker.

Sugar added to pot.

➜Turn heat down to low-medium.  Add milk powder in parts.  Mixing as you go along.  Doing it in parts will help reduce the amount of clumps and so will using a whisk.

Now you will let the mixture cook while stirring every 30 seconds or so.  You will notice it feels heavy to mix to become a bit fluffier. The mixture will begin to pull away easily from the sides of the pan and come together.  Cook for 7-8 minutes.  Do not overcook or it will become chewy.

Thick fluffy burfi mixture.

➜Turn off the gas. Remove the pot from the stove. Add cardamom powder and mix. Work quick.

Milk barfi mixture with cardamom powder.

➜Spread the barfi mixture into the parchment-lined 8-inch square pan.

Use the bottom of a steel bowl or cup and put a little bit of ghee on it.  Use the bottom of the bowl or cup to smooth over the surface.  Lightly tapping if needed.

Burfi mixture spread into square pan.

Add chopped nuts and lightly press into the mixture.  Optionally also top with gold foil or silver varq or rose petals.

Let it cool completely.  Dependent on the temperature in your kitchen at least 4-6 hours. 

Cut into pieces and serve. I like using a long knife.  Cut off a thin slice of the edges to get a nice finish.

Barfi block with a knife lying to the side.

Tips for Making Barfi

➜Watch the temperature – start out at medium and turn down to low-medium. I keep it just two notches above low when adding the milk powder. The low temperature helps in achieving a lighter colored barfi and prevents overcooking.

➜Use a whisk to help incorporate well

➜Give it time to dry! This is key to getting the right texture

Use a sharp, long knife to cut shapes. Cut when cool. Cut off a thin slice on the edges for a finished look.

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 quickly. But leaving it out to dry and cover gives it a great texture.

Three pieces of milk barfi stacked on top of each other.

Variations

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!

Tiramisu barfi bars stacked on top of each other.
Tiramisu Barfi

There are many different types of burfi you can explore:

Badam barfi

Coconut barfi

Khoya barfi

Chocolate burfi

Besan burfi

Cashew burfi or Kaju barfi

FAQs

How to store barfi?

Store in an airtight container. Out on the counter for about 2-3 days (depending on temperature). In the fridge, it will be good for about two weeks.  I highly recommend refrigerating it and then letting it come to room temperature before serving.

Why is my burfi chewy?

If your burfi is chewy you have overcooked the mixture resulting in a harder texture. Be sure to watch the heat level and time while making this sweet.

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.

Milk Barfi squares.

15 Minute Milk Barfi or Milk Powder Burfi

Shilpa Joshi
Milk Barfi / Milk Powder Burfi is an easy, delicious, melt in your mouth Indian sweet that is ready in 15 minutes with 5 ingredients.
5 from 20 votes
Cook Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine Indian
Servings 16 pieces
Calories 134 kcal

Equipment

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

Ingredients
  

  • ½ cup ghee 90g
  • 1⅓ cup whole milk 300ml
  • cup whole milk powder 465g
  • cup sugar 300g
  • 1 tsp cardamom 3g
  • tsp lemon juice
  • chopped nuts (pistachios, almonds) optional, topping

Instructions
 

  • Prep: Line an 8 inch square pan with parchment paper.
  • Put a non-stick pan on medium on the stove. Add ghee and melt. Add in whole milk. Mix with ghee.
  • Add lemon juice, mix. Let simmer 3 minutes.
  • Add sugar while stirring using a whisk to help dissolve quicker.
  • Turn heat down to low-medium. Add in milk powder in parts. Mixing as you go along. Doing it in parts will help reduce the amount of clumps.
  • Now you will let the mixture cook while stirring every 30 seconds or so. You will notice it feel heavy to mix to becoming a bit fluffier. The mixture will begin to pull away easily from the sides of the pan and come together. Cook for 7-8 minutes. Do not overcook or it will become chewy.
  • Turn off gas. Remove pot from stove. Add cardamom powder and mix. Work quick.
  • Spread the barfi mixture into the parchment lined 8 inch square pan. Use the bottom of a steel bowl or cup and put a little bit of ghee on it. Use the bottom of the bowl or cup to smooth over the surface. Lightly tapping if needed.
  • Add chopped nuts and lightly press into mixture. Optionally also top with gold foil or silver varq or rose petals.
  • Let it cool completely. Dependent on the temperature in your kitchen atleast 4-6 hourse. Cut into pieces and serve. I like using a long knife. Cut off a thin slice of the edges to get a nice finish.

Notes

Watch the stove temperature: 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: 134kcalCarbohydrates: 20gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gCholesterol: 17mgSodium: 8mgPotassium: 33mgFiber: 0.04gSugar: 20gVitamin A: 33IUVitamin C: 0.2mgCalcium: 26mgIron: 0.03mg
Tried this recipe?Let us know how it was!

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