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