Milk Powder Barfi is an Indian sweet or fudge recipe made with milk powder, milk, ghee (clarified butter) & sugar. It is an easy burfi recipe which you can quickly make at home especially on festivals like Diwali, Holi, Navratri or Raksha Bandhan.
This burfi is made without condensed milk, khoya, & flour (or maida) and is completely gluten free. You can even consume it during Navratri fast or vrat.
If you are looking for milk powder recipes, then this rich and delicious milk powder barfi or fudge is a must try. They turn out absolutely soft, melt in the mouth and no one can even guess that they are made with milk powder.
Generally Indian sweets require lots of slow cooking and hence people find them tedious or time consuming. This simple milk powder barfi cuts down all the cooking time and is made with just 4-5 simple ingredients in less than 20 minutes!!
What is Burfi ?
Burfi or Barfi is a milk based Indian sweet having fudge like dense texture. The word is originated from persian word ‘barf’ meaning snow as barfi is served cold & has snow like texture.
To make these barfis more decadent, they are topped up with some dried fruits or nuts like almonds, pistachios & cashews. I have also added some saffron(kesar) to give them lovely golden colour and decorated with edible silver leaf (varak) to make them perfect for the upcoming Diwali season.
Adding saffron is optional in this barfi recipe. You can use any nuts of your choice, dried rose petals or saffron strands to decorate them.
Powdered sugar is used in making these milk powder barfi. You can use store bought or grind the regular granulated sugar which we use at home till it is powdered completely.
The important thing to keep in mind while preparing this barfi sweet is to make sure that you always cook the mixture on medium-low flame as it can burn really quickly if the vessel gets too hot. Also, after doing the ball test (as explained in steps below) do not cook the mixture any further. Prolonged cooking changes the structure of sugar which makes the burfi chewy.
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List of Ingredients : (Makes 15 to 16 pieces)
- Milk Powder – 2 cups
- Milk- 1/2 cup
- Powdered Sugar-1/2 cup + 3 tbsp
- Ghee (Clarified Butter)-1/4 cup
- Saffron (Kesar)- 10 to 12 strands
- Warm Milk- 2 tsp
- Chopped Nuts-1/4 cup (For garnishing)
- Edible Silver Leaf (Varak)- 2 (optional)
Notes / Substitutions :
1. You can take any nuts of your choice- almonds, pistachios, cashews or walnuts.
2. I have used Amulya brand milk powder (not a promotional post). You can use any brand of your choice. Some milk powder brands already add sugar in milk powder. Check out the label first and then add sugar.
3. Adjust the quantity of sugar as per your taste. Begin by adding 1/2 powdered sugar & then taste the barfi mixture. Add more if required.
4. Use full fat milk for richer taste & texture.
5. Adding Saffron (or kesar) to these barfi is totally optional.
Add saffron or kesar strands to warm milk and crush them with back of spoon so that they release their colour & aroma. Keep this aside. If you don’t want to use saffron skip this step.
Prepare the setting tray by lining it with parchment paper & brushing some ghee (clarified butter) over it. This is done to ensure that barfi does not stick on the base & sides. You can also use cake tin or dinner plate for this. Keep this tray aside.
Heat ghee in a heavy bottomed or non stick pan. Add milk to it & mix well.
Add milk powder to it and mix well. Cook it on low flame for 4 to 5 minutes while stirring continuously.
Add powdered sugar to the above pan. Mix well. Add saffron-milk and cardamom powder too.
Keep cooking the mixture on low flame for 6 to 7 minutes till the mixture starts coming together & becomes non sticky.
To check for the readiness, take a small amount out on the plate & try to make ball out of it. If you are able to form non-sticky smooth ball mixture is ready else cook for some more time.
Transfer the barfi mixture in a greased tray. Top up with chopped almonds, pistachios etc or decorate with edible silver leaf (vark). Let it cool down completely for 2 hours. Once the burfi is set, cut it into squares or diamond shape using a sharp knife.
Store these barfi in air tight container in fridge. They stay good for upto 2 weeks. Happy Cooking!!
Tips / Tricks:
1. Always cook the mixture on low flame to prevent it from burning or sticking to the sides.
2. Never overcook the mixture as longer cooking changes the structure of sugar resulting in chewy & rubbery barfi.
Kitchen Products Used:
- Milk Powder: https://amzn.to/3EmCaqN
- Barfi Tray: https://amzn.to/3lzq0Cg
- Saffron (Kesar): https://amzn.to/2XrzjvH
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