Milk barfi step-by-step recipe with photos.
About this recipe
Milk powder barfi or milk burfi is a delicious Indian sweet that is very similar to fudge. This milk powder barfi is very easy to make and uses only four main ingredients. This is also one of my favorite burfi recipes, especially during festivals as it is ready in no time without much effort.
This is one of the easiest sweets you can make using powdered milk. The best part is that there is no compromise in the taste of the barfi. The cooking time for the burfi is just 15 minutes.
This milk barfi tastes just like the ones we get in the sweet shops in India. If you have not made a burfi before, this recipe is perfect for you as it does not involve making sugar syrup or consistency checks. The only tricky bit here is to know when the burfi is ready to be set. See the tips and instructions below and make the perfect milk powder burfi for your next festival and celebrations.
Milk powder: Use whole milk powder to make this burfi.
Milk: Whole milk gives the best-tasting burfi.
Sugar: I use raw sugar in this recipe. You may also use plain white sugar.
Ghee: I use homemade ghee to make the burfi.
Garnish: I use cardamom powder and sliced almonds. You may replace almonds with any nuts of your choice.
Melt ghee in a thick bottom pan. Add milk and bring it to a boil (step 1).
Add milk powder once the milk comes to a boil. Keep stirring until the milk powder is absorbed and there are no lumps (steps 2 and 3). Add sugar and continue stirring (step 4).
Keep stirring until the sugar completely melts and the whole mixture comes together. The burfi is ready to be set when it begins to release from the sides of the pan (step 5).
To check if the burfi is done, take a small portion and roll it. If it easily forms a ball, it is ready (step 6). Pour the burfi onto the tray. Using a spoon or spatula, press, and level it (step 7).
Garnish with cardamom powder and sliced almonds. Gently press the almond slices into the burfi (step 8).
Cut into the desired shape once the burfi is cooled completely.
Whole milk powder and milk make the best-tasting barfi. While low-fat ones work too, the burfi may not be as rich.
It is important to bring the milk to a rolling boil before adding the milk powder.
Keep stirring the milk powder continuously. It is important to make sure there are no lumps in the mixture.
Always stir the mixture on low heat. The milk solids tend to burn quickly so it is important to stir on low heat.
The burfi is ready to be set when the whole mixture begins to leave the sides of the pan. To check, take a small portion of the mixture and roll it. It should easily come together to form a ball (see step-by-step instructions above).
Make sure the tray or plate is greased well before pouring the mixture to set.
I prefer to sprinkle the cardamom powder on top; however, you can also mix it before setting the burfi.
Gently press the sliced almonds using the back of a flat bowl or a spatula. This way, it is easy to cut the burfi.
Make sure the burfi is completely cooled before cutting it. If you cut it when it is still hot, it will break and fall apart.
More Indian sweets
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Your burfi will not be set if it is not cooked enough. Make sure you check if it is ready to be set before pouring it onto the tray. See tips below.
The burfi will become chewy if you overcook the mixture.
Place the burfi in an air-tight container and store it in the refrigerator. It will keep good for up to one week.
The burfi will turn sticky if the amount of sugar is more or if the amount of fat is less. Use the measurements in my recipe to make perfect non-sticky barfis.
Ghee works best. Unsalted butter can work but you will have to brown the butter first. This way, you will not miss the delicious nutty taste that ghee adds.
This milk barfi is:
- very easy to make as you do not have to make sugar syrup
- ready in 15 minutes
- suitable for beginners
- perfect for festivals and celebrations
If you liked this recipe, please don't forget to give a 5-star rating and leave a comment below.
Milk Barfi (Milk Powder Burfi)
- 3 cups milk powder
- 1 cup milk
- 4 tablespoon ghee plus 1 teaspoon ghee to grease the plate
- ½ cup sugar
- ¼ teaspoon ground cardamom
- 2 tablespoon almonds sliced
- Take 1 teaspoon of ghee and grease a plate or tray well. Set it aside.
- Heat 4 tablespoons of ghee in a heavy bottom pan.
- Once the ghee melts, add milk and bring it to a boil.
- Add milk powder stirring continuously. Mix the milk powder well making sure there are no lumps.
- Once the milk powder is completely absorbed (around 2-3 minutes), add sugar and continue stirring.
- Keep stirring until the sugar completely melts and the whole mixture comes together (6-8 minutes).
- The burfi is ready to be set when it begins to release from the sides of the pan (see tips above to check when the burfi is done).
- Pour the burfi onto the tray. Using a spoon or spatula, press, and level it.
- Sprinkle cardamom powder on top. Garnish with sliced almonds
- Using a flat bowl, gently press the almond slices into the burfi.
- Let it cool completely (for up to 1 hour). Cut in desired shape
- Milk powder burfi is ready to be served or stored.
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