Nutella Barfi (Indian Style Fudge)

Nutella Barfi is an exciting twist on the traditional White Milk Barfi recipe. It is perfectly flaky with a delicious chocolate hazelnut flavour - tastes just likeFerrero Rocher in barfi form!

The combination of the traditional Indian barfi with the indulgent taste of Nutella creates a delightful treat that is loved by those who enjoy the blend of Indian and Western flavours!

Fusion flavours work amazingly with barfi recipes like in this 3 layer Vanilla, Caramel, Chocolate Barfi. Another is this Baklava Barfi which is made of a plain white barfi with added mixed nuts.

You can browse through this list of the BEST Indian Fusion Desserts of barfi, peda, drinks, cakes and more!

About Nutella Barfi

Nutella Barfi is a delicious fusion dessert that combines the traditional Indian sweet "barfi" with the popular hazelnut chocolate spread Nutella.

Barfi is a dense and milk-based sweet that is commonly made in the Indian subcontinent, and it comes in various flavors.

To make Nutella Barfi, the basic ingredients for traditional barfi such as milk, sugar, and ghee (clarified butter) are combined with Nutella to infuse the rich hazelnut chocolate flavor into the sweet.

The mixture is then cooked until it thickens and reaches a fudge-like consistency. It is then spread out and allowed to set before being cut into small square or diamond-shaped pieces.

Nutella Barfi Ingredients

Nutella - Store bought or homemade.

Full cream milk powder - for best results, use the full fat variety

Melted ghee - I used homemade desi ghee

Cream - I used double cream (heavy cream)

Condensed milk (sweetened condensed milk)

Hazelnuts - roasted and finely chopped. Omit for allergies or intolerances.

How to make Nutella Barfi

If you are using raw hazelnuts for this recipe, first dry roast in the pan for 5-6 minutes. Let it cool slightly, deskin them and pulse them in the grinder or finely chop using a sharp knife.

In a large bowl or pan, add all the milk powder and spoon over the melted ghee.

Mix the two together and set aside for 5 minutes. This "shortens" the milk powder, giving the finished barfi a melt in the mouth flaky texture. This process is known as "dhabo devo"

In a heavy bottomed pan or kadai, start roasting the milk powder mixture on a very low heat.

Keep stirring continuously and make sure milk powder does not stick to the pan or change at all in colour.

Roast the powder on the lowest flame possible for 3-4 minutes or until you smell a sweet roasted aroma.

Next, prepare the nutella syrup. You can do this in the same pan if you remove the roasted milk powder or use a new pan.

Gently heat the nutella, condensed milk and cream together until the mixture is hot and the ingredients are well incorporated. You do not need to boil the mixture.

Tip in some of the roasted hazelnuts, reserving the larger pieces for garnishing. Remove from the heat.

Mix together the roasted milk powder and nutella syrup quickly. You should not need to cook this mixture any further as the two should form a mass that starts leaving the sides of the pan.

If the mixture seems dry, add a little spoon of either cream or milk to loosen it.

You should be able to roll the mixture into a ball in your palms or fingers.

You can add a little extra ghee if you wish to add a "gloss" to the barfi.

Pour barfee mixture into a greased and lined tray or tin.

Let it set until it is almost close to room temperature.

Cut the barfi into your desired shape and size.

Pro Tips

Note that melted ghee measures differently to solid ghee so ensure to melt it first

The measurements given will create a barfi mixture that does not require further cooking. However, if the mixture appears too wet, you may want to cook it for a minute. If the mixture appears too dry, add a tablespoon of milk or cream at a time.

You will know the barfi mixture is ready when it forms a large mass and leaves the sides of the pan. You should also be able to roll a small amount into a smooth ball in your palms.

To cut the barfi cleanly, use a sharp knife and slice straight down without using a forward and back motion.

Keep some parchment paper overhanging the tin so you can easily pull it out.

Storage

This barfi keeps well at room temperature in an airtight container. It will remain fresh for 5 days.

You can also freeze barfi. Place in a freezer safe container in a single layer and freeze for up to 1 month. Allow to defrost at room temperature

Other Indian Desserts Recipes

Easy Indian Dessert recipes for Dinner Parties

Indian Milk Desserts

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