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–+ servings
Milk Barfi squares.
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5 from 20 votes

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.
Cook Time15 minutes
Total Time15 minutes
Course: Dessert
Cuisine: Indian
Diet: Vegetarian
Keyword: Indian sweets, milk barfi, milk powder burfi
Servings: 16 pieces
Calories: 134kcal
Author: Shilpa Joshi

Equipment

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

Ingredients

  • ½ cup ghee 90g
  • 1⅓ cup whole milk 300ml
  • 4½ cup whole milk powder 465g
  • 1½ cup sugar 300g
  • 1 tsp cardamom 3g
  • 1½ 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.
    Melted ghee with milk in a pot.
  • Add lemon juice, mix. Let simmer 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 in milk powder in parts. Mixing as you go along. Doing it in parts will help reduce the amount of clumps.
    Milk powder added to pot.
  • 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.
    Thick fluffy burfi mixture.
  • Turn off gas. Remove pot from 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 mixture. Optionally also top with gold foil or silver varq or rose petals.
    Milk barfi with pistachios, rose petals, and gold foil.
  • 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.
    Tray filled with milk powder burfi.

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: 134kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 8mg | Potassium: 33mg | Fiber: 0.04g | Sugar: 20g | Vitamin A: 33IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 0.03mg