Milk Powder Barfi
Made with only 5 ingredients, this super easy milk barfi is ready in under 30 minutes. This Instant Indian sweet is a delicious recipe to make on festive occasions – Diwali, Navratri, Holi, Rakshabandhan or even Christmas.
Learn how to make this incredibly easy Indian sweet – Milk powder burfi step by step!
ABOUT MILK POWDER BARFI
Barfi / Burfi means Fudge. Traditionally Milk Barfi is made with milk solids ( also known as mawa / khoya. As you know I love quick, instant, shortcut desserts with no compromise in flavors. This barfi sweet with milk powder is just the perfect Instant mithai solution.
It requires no sugar syrup consistency or elaborate preparations!
I have made these instant burfi a couple of times. One of the first times I made , the barfi turned out soft and did not set. However it was delicious..
It happened because of 2 reasons – the amount of milk powder added was less and secondly it was under cooked.
To sort it out, I simply placed them back in the pan and cooked until the mixture started leaving the side of the pan and a barfi lump was formed.
MILK BARFI INGREDIENTS
You will need only 5 ingredients plus garnishes to make this best gluten free, no bake dessert. Use saffron infused milk or rose water for extra deliciousness.
Milk Powder or Powdered Milk
Milk – Use Whole milk for this recipe for rich flavors.
Ghee – Use store bought ghee or make them at home fresh from butter.
Sugar – I have used Granulated Sugar to make Barfi. If you are using Powdered Sugar / Icing Sugar – reduce the sugar quantity by 1/4 cup.
Cardamom – I cannot imagine an Indian mithai without cardamom. They lend delicious flavors to the burfi. I like to powder the cardamom and store in air tight container.
Garnishes – You can enjoy it plain or garnish with dry saffron, almond flakes, pistachio slivers and silver vark ( silver leaf )
HOW TO MAKE PERFECT MILK BARFI RECIPE
Line the tray with a parchment paper and spread some ghee and set aside.
Heat Ghee in a non stick pan in low flame and allow it to melt.
Pour the milk and allow it to boil.
Add the milk powder and mix thoroughly, stirring continuously making sure there are no lumps.
Add sugar and continue to stir.
Continue to cook till the barfi mixture becomes a lump and starts leaving the sides of the pan.
Add Cardamom and mix well.
To test, pick a small portion of the barfi mixture and roll. If you can make a small ball, you know it is ready.
Transfer the prepared mixture to the tray and flatten it with the back of a spoon/ ladle.
Garnish with saffron and nuts.
Allow it to cool down and set. You can also place it in the refrigerator for a quick set.
Cut into squares and serve. Store the milk barfi in air tight container.
TIPS TO MAKE THE BEST MILK POWDER BURFI FUDGE
If you are making this Indian Sweet for the first time, always start with a smaller portion.
Always cook in low to medium flame.
Continuous stirring is necessary to make sure there are no lumps.
Allow the burfi to set for at least 2-3 hours before you un mould and cut into squares.
FREQUENTLY ASKED QUESTIONS
What is the Sugar Syrup Consistency for making this barfi?
Good news! This milk powder burfi recipe requires no string consistency. It is all about mixing the ingredients and allowing it combine well.
Why is my Barfi not setting?
it is because, the barfi mixture is too soft and not cooked thoroughly. You can set it right easily. Place the mixture back in the pan and cook for some more time until it forms a lump.
Second reason could be that you might need a little more milk powder in the recipe.
How to check if the Milk Burfi is ready to plate?
Once the burfi mixture begins to start leaving the pan, pick a small portion of the barfi mixture and roll. If you can make a small ball, you know it is ready.
What else can I make with Milk Powder / Powdered Milk?
Surprisingly you can make lots of things with powdered milk. Just like the Kesar Peda, you can also use in Gulab Jamun and Rasamalai too!
YOU MAY WANT TO TRY THESE INDIAN SWEETS RECIPE this DIWALI
Condensed milk Chocolate Fudge
HAVE YOU MADE THIS RECIPE ?
Be sure to leave a comment and/or give this recipe a ★ rating!
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Easy Milk Barfi recipe below
Ingredients
- 3 Cup Milk Powder
- 1 Cup Milk
- 1 Cup Sugar
- 1/4 Ghee
- 1 Tsp Cardamom
Garnishes
- 2 Tbsp Nuts
- 1 Pinch Saffron Optional
Instructions
- Line the tray with a parchment paper and spread some ghee and set aside.
- Heat Ghee in a non stick pan in low flame and allow it to melt.Pour the milk and allow it to boil.
- Add the milk powder and mix thoroughly, stirring continuously making sure there are no lumps.
- Add sugar and continue to stir.
- Continue to cook till the barfi mixture becomes a lump and starts leaving the sides of the pan. Add Cardamom and stir well.
- To test, pick a small portion of the barfi mixture and roll. If you can make a small ball, you know it is ready.
- Transfer the prepared mixture to the tray and flatten it with the back of a spoon/ laddle.
- Garnish with saffron and nuts.Allow it to cool down and set for atleast 2- 3 hours. You can also place it in the refrigerator for a quick set. Cut into squares and serve. Store the milk barfi in air tight container.
I love Burfi but I’ve never made it before. Yours looks delicious, I like the combination of cardamom and saffron with the nuts. Your recipe tips are very informative, thanks for sharing.
I’ve never had this but cardamom is my favorite spice…can’t wait!
I never knew you could make this from milk powder, how interesting! I need to try this!
The flavor in this must be outrageous – love the cardamom!
I really love how easy this is to make! So tasty and delicious!
Which brand of milk powder did you use?
Thank you
I do use Natco Milk Powder ( available in UK ). But you can use any milk powder in this recipe.
When you say cups do.you mean US metric of measurement? Or can I use any mug/cup.
Thank you for your message, Nadia. I have used US Cup size. you can use any other mug/ cup but accordingly, adjust the proportions for the rest of the ingredients.
Hi Sandhya,
The Milk Powder Barfis were a super hit at home. Really easy to make with your easy to follow recipe. It was so easy to know how to gauge when I had to pour the mix into the greased tray with your lovely tips!!! Love your blog and looking forward to trying many more.
Cheers,
Nirmala