Skip to Content

Milk Barfi Recipe

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.

Plain white Barfi pieces stacked on eachother in a silver serving plate

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

Baklava Barfi

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

A single square of plain white barfi on a parchment paper

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 softchewy 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

Ingredients for Barfi recipe with lables

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.

Set and cut milk powder barfi decorated with pistachio nuts and rose petals

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

step 1 shorening the milk powder for Barfi recipe

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

Process of making milk barfi collage with numbers

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.

Collage of barfi dough in a pan and  setting in a tray with numbered lables

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.

easy milk barfi squares garnished with dry fruits

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.

A stack of Barfis decorated with nuts and rose petals

Other Indian Sweets

Easy Indian Dessert Recipes for dinner parties

Ricotta Cheese Peda

Gujarati Shakarpara

Atte ka Halwa

Peanut Chikki

Ricotta Cheese Kalakand

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

Eight barfi pieces on a silver tray garnished with pistachio nuts and rose petals

MILK BARFI RECIPE

Hayley Dhanecha
This Milk Powder Barfi is made with milk powder, milk, sugar and ghee and has a crumbly texture just like Indian sweet shops. This easy Barfi recipe is simple to follow for perfect homemade mithai.
5 from 12 votes
Prep Time 15 minutes
Cook Time 15 minutes
Set time 2 hours
Total Time 2 hours 30 minutes
Course Desserts, mithai, sweets
Cuisine Indian
Servings 6 pieces
Calories 80 kcal

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 ghee
    1 1/2 cup full cream milk powder, 2 tablespoon whole milk, 1 teaspoon ghee
    a female hand is adding milk in the milk powder
  • Leave aside for 30 minutes.
    milk powder in a bowl to make milk barfi
  • 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 sugar
    3/4 cup whole milk, 1/2 cup sugar
  • On low heat until it looks like condensed milk.
    condensed milk in the pan to make indian sweet barfi
  • Add roasted milk powder in the milk
  • Quickly stir and mix.
    plain white barfi mixture in the pan
  • 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.
    ghee added to the mixture of milk powder burfi
  • 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

Top with melted milk chocolate for Chocolate Covered Milk Barfi using milk powder. 
For nut alleries, omit the nuts and add the same amount of milk powder. 
Optionally, add a few strands of saffron when making milk chasni.
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. 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
 

Nutrition

Nutrition Facts
MILK BARFI RECIPE
Serving Size
 
1 piece
Amount per Serving
Calories
80
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
4
mg
1
%
Sodium
 
1
mg
0
%
Potassium
 
3
mg
0
%
Carbohydrates
 
17
g
6
%
Fiber
 
1
g
4
%
Sugar
 
17
g
19
%
Protein
 
1
g
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
1
mg
0
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.

Tried this recipe?Snap a pic and tag @jcookingodyssey or #jcookingodyssey on Instagram, Twitter or Facebook

Note – This recipe was posted on our blog on 9th of April 2010 since I have updated the post with new content and pictures.

Recipe Rating




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!!