Milk Barfi

Delicate, melting in mouth Milk Barfi is one of the easiest Indian dessert that would need just 15 minutes of your time or may be less. With just 4 key ingredients, this Indian dessert is loved by many and often prepared during festivals.

What is Milk Barfi?

Barfi is a sweet treat from Indian subcontinent. Very popular in North of India. It is milk based and can be flavored in various different ways.

The name is a spinoff of the urdu word barf (snow) which basically means the texture of this Indian sweet, Barfi shouldn’t be too dense or chewy. Instead, Barfi should just melt in the mouth at every bite.

Milk Burfi - Indian dessert created with just 4 ingredients!

What is the right texture of Milk Barfi

It should feel light, crumbly, but holds its shape. Not sticky or dense, just melting in the mouth.

Ingredients I used

Whole milk – You can make it low fat milk but you might have to add a little about to heavy cream to get the right texture.

Milk powder – Some uses condensed milk too instead of milk powder. I prefer milk powder only because condensed milk can make it to sweet and I personally don’t like it overly sweet.

Sugar – Typically white sugar is used but you can definitely use other variety too or use jaggery instead. The color will change accordingly.

Ghee – You definitely need fats in fudgy desserts. Ghee is critical for texture and flavor.

Milk Burfi - Indian dessert created with just 4 ingredients!

What’s flavors can you add:

Endless possibilities really! You can use nuts, saffron, orange juice, rose syrup and chocolate too.

You can go quite creative in terms of flavor with a basic milk barfi.  

How to make Barfi with Milk Powder

This is the step I follow, which I find extremely easy and effortless.

Before you start making the barfi, keep a square brownie pan or container ready, with parchment paper at the bottom of the container. This is where you will place the cooked milk dough to set.

If you want to add some nuts, that chop some nuts and layer at the bottom of the container.

  • Whisk the milk powder with cold milk and sugar until you see no lumps, and it should be free flowing smooth.
  • Pour the whole thing to a heavy bottom skillet. Keep the heat at medium low (very important)
  • Add the ghee and now keep stirring constantly until it thickens, separates from the pan and turns into a dough.

It is extremely important to constantly stir since this is milk base and the bottom can get scorched easily.

Once the dough comes together in about 10 to 12 minutes and doesn’t feel sticky when you touch with your finger, transfer the whole thing to the prepared container.

You don’t want to cook down all the moisture, then the burfi will turn out hard and not crumbly delicate. To test if it’s ready, take a tiny ball of the dough and roll it between your fingers. If it’s not sticky and form the ball, then it’s ready.

Press it down to flatten the top. Leave it aside to set and cool down completely. Don’t try to slice while it’s hot, as it will break apart.

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How to get neat slices ?

To get neat slices, dip the knife in hot water and then wipe it clean with a kitchen towel or cloth. Do this before every slice, and you will get perfect, neat slices of milk burfi.

Making milk burfi is really very easy and effortless, as long as you remember to cook in low heat and keep stirring until the dough comes together.

Milk Barfi

Milk Barfi

Yield: 24 small bites

Delicate, melting in mouth Milk Barfi is one of the easiest Indian dessert that would need just 15 minutes of your time or may be less. With just 4 key ingredients, this Indian dessert is loved by many and often prepared during festivals.

Ingredients

  • 3 cups milk powder
  • 3/4 cup sugar
  • 1 cup whole milk
  • 1/3 cup ghee
  • pinch of salt
  • chopped pistachio

Instructions

  1. In a mixing bowl, add the milk powder, milk and sugar. Whisk until it's smooth with no lumps.
  2. Take a 4 by 6 inch container and layer the bottom with parchment paper. Brush a little amount of ghee all around.
  3. If you are adding nuts, then layer the chopped cuts at the bottom of the pan.
  4. Transfer the whisked milk to a heavy bottom. Add the ghee and, keeping the heat at medium low heat, keep stirring for about 10 to 12 minutes or until the dough comes together without sticking to the pan.
  5. To test if the dough ready, take a tiny amount of the milk dough and try to make a tiny ball. If it forms the shape without sticking to your fingers, then the dough is ready to set.
  6. Transfer to the prepared pan and press it down to form a flat top.
  7. Let it set and cool down completely.
  8. Once cooled completely, flip the container to a flat board and slice the barfi into bite size portions. (Read notes below on how to get neat slices)

    Notes

    How to get neat slices ?

    To get neat slices, dip the knife in hot water and then wipe it clean with a kitchen towel or cloth. Do this before every slice, and you will get perfect, neat slices of milk burfi.

    KEY POINT:

    You don't want to cook down all the moisture, then the burfi will turn out hard and not crumbly delicate. To test if it's ready, take a tiny ball of the dough and roll it between your fingers. If it's not sticky and form the ball, then it's ready

    Nutrition Information
    Yield 24 Serving Size 1
    Amount Per Serving Calories 102Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 11mgSodium 50mgCarbohydrates 10gFiber 1gSugar 7gProtein 3g

    All nutrition information presented are intended for informational purposes only. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment.

    Easy Indian Dessert
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