Plain White Milk Barfi is an Indian sweet made from milk powder and is prepared for special occasions. This Milk Powder Barfi Recipe has a crumbly texture just like the Barfi you would find in Indian sweet shops.
The special technique found in this recipe helps you get the best results every single time.
What is Barfi / Barfee / Burfi
Barfi is a milk-based Indian sweet treat made from simple ingredients. It is set and the end result has a soft crumbly texture. It is mostly made during the festive season and is also called Indian mithai.
The word Barfi comes from the Persian or Hindi word “Barf” meaning “ice”. Barfi is a plain white sweet that can be found across the Indian subcontinent.
Milk Barfi recipe can be made from either whole milk powder or khoya (a traditional method whereby milk solids are produced by reducing milk). Milk and sugar are also components of barfi.
The most basic plain barfi is the milk burfi and but there are plenty of other burfi recipes that follow a similar cooking process.
There are many different types of burfi and all are popular choices depending on the occasion.
These are the types of Barfi that we prepare at home.
Besan Barfi – Besan Burfi is prepared with chickpea flour
Coconut Burfi – similar to coconut ice, this Indian recipe can be made with fresh coconut or dried desiccated coconut often these coconut barfi are also flavoured with rose syrup to make coconut rose barfi
Kaju Barfi – like Kaju katli , this indian dessert is prepared with cashew nuts
Badam Barfi – made with ground almond flour
Chocolate Barfi – this barfi is also made from full-fat milk powder and has a layer of milk chocolate on top
Rose Burfi – a few drops of rose water can be added to the plain barfi mixture to make rose barfi.
Mango Burfi – mango pulp is added to the mixture
Pista Barfi – Pistachio burfi is made from ground pistachio nuts and plain burfi mixture. We have made a double layer Chocolate Pista Burfi
Why you will love this easy recipe
Suitable for vegetarians
One of the best gluten free mithai (check your milk powder is suitable)
Perfect dessert – the crumbly texture is similar to your mithai shop
A great recipe for the festival season whether Diwali, Eid, Holi, Raksha Bandhan
Easy to find basic ingredients and suitable for beginners
Packed with a medley of delicious nuts and aromatic cardamom
Makes a wonderful and thoughtful homemade gift
Peda vs Barfi
Both peda and barfi may seem similar but they definitely have their differences.
Peda or Penda/Pedha has a soft, chewy yet melt-in-the-mouth texture.
Our Rajkot na Peda are an example of this smooth texture.
The best barfi or burfee has a crumbly texture that feels almost flakey. This unique texture arises from the ghee (clarified butter) which shortens the milk powder, giving it that particular finish. The nuts also play their hand too.
Peda and Barfi are often described as Indian fudge. And to some extent, that is the most similar this Indian sweet can get to a British sweet.
We did a fusion recipe and took Cornish clotted cream and Indian Peda to make Clotted Cream Peda
Milk Powder Barfi Ingredients
Full measurement can be found in the recipe card below
Milk Powder – full fat milk powder is the main ingredient for milk barfi. It is easy to find in British and Asian grocery stores. Try to use the full cream milk powder rather than skimmed. If using skimmed milk powder, use heavy/double cream along with the milk.
Use leftover milk powder to make Gulab Jamun
Milk – use whole milk.
Sugar – granulated white sugar works best. Do not use powdered sugar that has cornstarch in it
Ghee – homemade ghee or desi ghee works. As an alternative, use unsalted butter however you will not achieve the same flavour
Nuts – known as dry fruit in Indian. Finely chop or semi-powder your nuts using a grinder. Use a mix of nuts here. The nuts are essential to perfect barfi
Cardamom powder – can be added to the nuts and ground together
Garnish (optional)
Edible silver foil or varq
More chopped nuts
Rose petals
Condensed Milk Barfi
Instead of heating milk and sugar, use ready-made condensed milk.
Heat the condensed milk in a heavy bottom pan. Do not heat for long as the condensed milk is already cooked. As soon as it heats, add the milk powder and follow the next steps.
Can I use khoya or mawa instead of milk powder?
Definitely yes, just dry roast the khoya for a few minutes before making the milk and sugar mixture.
How to make Milk Barfi
This plain milk powder burfi recipe is made in three steps.
First – shorten the milk powder
This step is the best way to achieve crumbly barfi. Simply mixing milk powder into the milk sugar syrup will lead to a sticky mouth texture.
You may need to gently heat ghee in the microwave or pan if it has solidified.
Take dry milk powder in a bowl
Add 1 tsp ghee
Then add 2 tbsp milk
Mix with your fingertips and leave it aside for half an hour
Second – Make Milk Chasni (milk syrup) or Condensed Milk
Take sugar in a heavy base pan or kadai
Add milk
Stir with a spatula on low heat
The milk will go very runny and watery as the sugar melts, don’t worry. This is because sugar has its own water content
Cook the mixture till it goes thick just like a runnier version of condensed milk
Third – Cook Barfi Mixture and Set
Dry roast the milk powder from earlier on a low flame in a separate pan. The colour should not change but you will get a gentle aroma from the milk powder.
Alternatively, cook the milk powder in the microwave for 1 minute
Add roasted milk powder into the chasni
Mix and stir on low to medium heat to bring the mixture together
Within a couple of minutes the mixture will come together. If it seems too dry, add a few tablespoons of milk
Add ground nuts and cardamom powder
Mix well at this stage the mixture will leave the sides of the pan, turn off the heat.
Add little ghee and mix
Spread in a single layer in a greased thali or baking tray lined with parchment paper. Press down gently with the back of a spoon to flatten
Apply silver edible foil aka chandi ka varq (optional) and let the burfi set.
Tips on how to make Barfi shop style
The step where we add the ghee to the milk powder and leave it for a while is to help shorten the milk powder and get that flaky texture.
Do not over mix the barfi mixture or else the barfi will become smooth and not flaky
The right time to remove the mixture from the heat is when the mixture just starts leaving the side of the pan. Another tip is to take a small piece of the mixture and roll between your fingers. If it rolls into a ball, it is set.
Use a lined tray to set the barfi as it will make it easier to remove.
You may need to adjust the amount of milk powder to thicken the barfi if your mixture has become too loose.
Serving
Serve on its own or after a meal for special occasions such as birthdays or festivities.
Decorate with beautiful vark – edible real silver
Storing
Do not store in the fridge, it will stay fresh for 3-4 days at room temperature.
Keep in an airtight container – check for any residual smells in the container, and keep covered.
Wait until the barfi has completely cooled before completely covering and storing away
Freeze barfi for up to 3 months in a freezer-safe container. Allow to thaw at room temperature.
Other Indian Sweets
Easy Indian Dessert Recipes for dinner parties
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MILK BARFI RECIPE
Equipment
- Heavy base pan or kadai
- Spatula
- Tray lined baking tray
- Knife
Ingredients
- 1 ½ cup full cream milk powder
- ¾ cup whole milk
- 2 tablespoon whole milk
- ½ cup sugar
- ½ cup crushed nuts almond, cashew and pistachio
- 1 teaspoon ghee
- ¼ tsp. cardamom powder
- 1 teaspoon ghee
Instructions
- Shorten the 1 1/2 cup full cream milk powder with 2 tablespoon whole milk and 1 teaspoon ghee1 1/2 cup full cream milk powder, 2 tablespoon whole milk, 1 teaspoon ghee
- Leave aside for 30 minutes.
- Dry roast the milk powder in a pan on low heat for a couple of minutes without burning, or in the microwave for 1 minute.
- Heat the 3/4 cup whole milk and 1/2 cup sugar3/4 cup whole milk, 1/2 cup sugar
- On low heat until it looks like condensed milk.
- Add roasted milk powder in the milk
- Quickly stir and mix.
- Then add 1/2 cup crushed nuts and 1/4 tsp. cardamom powder and mix.1/2 cup crushed nuts, 1/4 tsp. cardamom powder
- As soon as the mixture starts leaving the pan, add remaining 1 teaspoon ghee and turn off the heat.
- Spread evenly on the greased plate with ghee and allow it to cool, you may stick some silver edible foil if you want.1 teaspoon ghee
- Let it cool completely and cut into the desired shape.
Video
Notes
Nutrition
The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.
Note – This recipe was posted on our blog on 9th of April 2010 since I have updated the post with new content and pictures.
Moop Brown
Monday 13th of November 2023
I've never had milk barfi before but this recipe for it definitely has me intrigued. Looks tasty
Hayley
Thursday 16th of November 2023
Thanks
Silvia
Monday 13th of November 2023
I’ve heard about bardo before but I didn’t know it was made with these delicious ingredients. I feel like adventuring to make it.
Hayley
Thursday 16th of November 2023
Let us know how you like it.
Enri
Monday 13th of November 2023
OMG! I have to make this milk dessert. I'll make it with sweetened condensed milk. I love the why you garnish it. Thanks for the recipe.
Hayley
Thursday 16th of November 2023
Let us know how you like it.
Dee
Monday 13th of November 2023
Oooo...I've never heard of barfi. It looks so good! Sending birthday wishes!
Hayley
Thursday 16th of November 2023
Thanks Dee!
Carrie Robinson
Sunday 12th of November 2023
What a great sweet treat! I have never had this before, but it definitely sounds like something that I would love. I am all about anything with cardamom in it. :)
Hayley
Thursday 16th of November 2023
We LOVE cardamom!!