These delicate Barfi Biscuits make a fantastic Indian fusion dessert! They have a melt in mouth, crumbly texture, a little bit like shortbread.
Barfi Biscuits are surprisingly easy to put together and actually do not need too many ingredients. I guarantee your kitchen will smell wonderful, thanks to the buttery rich flavours!
Serve them up to guests or gift on festive occasions such as Diwali, Eid or Thanksgiving, they're a delicious alternative to traditional Indian sweets.
If you love eggless Indian cookies, you'll love my Nankhatai and Orange Almond Nankhatai which are made with ghee.
Ingredients
All purpose flour - aka plain flour
Milk powder - use any full fat milk powder
Icing sugar - icing sugar in the UK is basically a powdered sugar that contains a little added cornstarch. It is known as confectioners sugar too. You could use caster sugar.
Cornstarch - white and fine.
Butter - I used unsalted butter. Keep the butter at room temperature or cut into small cubes so it is easy to whisk
Oil - use any flavourless oil.
Cardamom powder - gives wonderful "barfi" flavours
How to make Barfi Biscuits
In a large mixing bowl, cream together butter and icing sugar until pale and fluffy.
Next, mix in the oil.
Sieve in plain flour, then add the milk powder and cornstarch. Add cardamom powder.
Mix together to form a dry crumbly dough. Do not knead or overwork to prevent gluten forming.
Roll out about ¼ of the dough at a time into 2cm thickness.
Use a cookie cutter or knife to cut the biscuits into the shape of your choice.
Place on a baking tray keeping a little distance between each biscuit.
Bake for 10-12 minutes at 180C or Gas Mark 4 or until light golden. You want to keep the biscuits as pale as possible rather than changing the colour.
Decorate the biscuits if you wish.
I dipped mine in melted white and dark chocolate, then garnished with crushed pistachio, rose petals and edible gold leaf.
Serving suggestions
These Barfi Biscuits are perfect as an edible gift.
I love them with a thick and creamy doodh patti chai but a strong karak chai or floral cardamom chai works beautifully too. A strong coffee is also a great option.
Storage
Biscuits are best stored in an airtight container to prevent them going stale. As soon as they cool, place in a tight container and store at room temperature.
Other eggless Indian baking recipes
Eggless Gulab Jamun Mix Cookies
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📖 Recipe
Barfi Biscuits
Equipment
- 1 Mixing bowl
- 1 Baking tray
- 1 oven
Ingredients
- 2 ½ cup plain flour
- 1 ¼ cup milk powder
- ¾ cup icing sugar
- 2 tablespoon cornstarch
- 225 gram butter at room temperature
- ¼ cup oil must be flavourless oil
- ½ teaspoon cardamom powder
Optional garnishes
- chocolate dark and/or white
- pistachios
- rose petals
- edible silver or gold leaf
Instructions
- In a large mixing bowl, cream together butter and icing sugar until pale and fluffy.
- Next, mix in the oil until smooth.
- Sieve in plain flour, then add the milk powder and cornstarch. Add cardamom powder.
- Mix together to form a dry crumbly dough.
- Roll out about ¼ of the dough at a time into 2cm thickness.
- Use a cookie cutter or knife to cut the biscuits into the shape of your choice
- Place on a baking tray keeping a little distance between each biscuit
- Bake for 10-12 minutes at 180C or Gas Mark 4 or until light golden. You want to keep the biscuits as pale as possible rather than changing the colour.
- Decorate the biscuits if you wish. I dipped mine in melted white and dark chocolate
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Harley says
Hi do you need to chill the dough before baking?
Hayley says
No need to chill the dough, however if you wish you can.