These mouth watering Millionaire’s Barfi are a twist on the original Plain White Milk Powder Barfi These sumptuous treats are made of three layers of differently flavoured barfi – chocolate, caramel and vanilla. Together, these layers form a perfect symphony of western flavours woven with a traditional Indian recipe. The caramel, chocolatey flavours complemented the milky barfi impeccably. Each layer stands out distinctly as you bite into the barfi but then melts together. Sumptuous! I love fusion Indian sweets like these Baklava Barfi, Almond Butter Barfi Bars and Peanut Chocolate Barfi. Find the complete list at Indian Fusion Desserts. This barfi recipe is the perfect showstopper for occasions such as Raksha Bandhan, Diwali, Holi, Eid or parties.
Why you will like this recipe
Wonderful Indian fusion sweet that will impress your family and guests Incorportates 3 delicious flavours in one Creamy yet flakey texture – just like the perfect texture for barfi Yields barfi that is not too dry Keeps well for a week so can be made in advance Easy recipe to follow with plenty of tips
If you like this barfi, you may like these Indian Milk Sweets and Easy Indian Desserts Recipes
Vanilla Caramel Chocolate Barfi Ingredients
Vanilla Barfi Layer
Full fat milk powder Desi ghee or unsalted butter Whole milk Double Cream or heavy cream Sugar – granulated white sugar Vanilla extract or use vanilla essence or vanilla pods
Caramel Barfi Layer
Caramel – I have used tinned caramel, you can also use Dulce de leche Full fat milk powder
Note that caramel is sweet and creamy, therefore you do not need to make a separate milk syrup for this layer. You may optionally need a small spoon of milk here if the mixture becomes dry.
Chocolate Barfi Layer
Full fat milk powder Cocoa Powder Sugar Full fat milk Double Cream
Garnish (optional)
Edible silver leaf (varq) or gold leaf Finely chopped nuts Rose petals
Pro Tips for perfect Barfi
Refer to the recipe video in the recipe card for further clarification
Ensure the tin you use has both the correct width and height to support all three layers Use fresh ingredients as much as possible, particularly the dairy products. This is especially important if you want the barfi to keep for a few days. Use a thick heavy bottomed pan that does not have scratches. I prefer non stick. Cook the vanilla layer in the pan first to prevent colours seeping through. If using same pan, the chocolate layer could stain the vanilla layer if made first. When preparing the milk sugar syrup, only heat until the sugar has melted and dissolved. If it thickens, it can lead to hard barfi You must keep the mixture on low heat at all times and keep stirring at all times Roast the milk powder before adding in the recipe prevents the need to cook the barfi mixture too much and then making it chewy. To check that the barfi mixture is ready to remove from the heat, you should see that the mixture has formed a mass and leaves the edges of the pan. You can also take a small piece of the mixture and roll it in your palm or fingers. It will form a ball if the mixture is done With this particular recipe and proportion of ingredients, not a lot of moisture is added so the mixture will cook quite fast (within 2-3 minutes) If the mixture appears dry, add a small spoon of milk at a time, mix and see If the mixture is too loose, either cook further or add a little roasted milk powder To prevent hard or chewy barfi, do not cook for too long Lay down each layer as soon as you remove from the heat. As it cools, it will harden and become difficult to layer smoothly. When cutting the barfi, use a long knife and cut straight down in one motion to keep the three layers intact. Clean the knife between each cut
It is very important to note that making good barfi comes with practise and experience! Following the tips above will definitely help in achieving the best results.
How to make Tricolour Vanilla Caramel & Chocolate Barfi
Follow these step by step instructions or watch video (located in the recipe card below) to make best barfi recipe. Start by preparing the tin you will use to set the barfi. I used a 8x7inch tin for a total of 9 cups of milk powder. Cut two pieces of parchment and layer inside the tin so that you can easily pull out the barfi to cut it This barfi is made with three different layers, so essentially, you’re making three separate barfi recipes. I like to roast the milk powder for all three barfi recipes in one go to save time. In a large heavy bottomed non stick pan, add all of the milk powder for all three layers. Add all the total ghee for all three layers. Roast on a very low heat (lowest possible) until the milk powder becomes aromatic. This can take 4-5 minutes. Ensure to stir continuously during this time as the milk powder should not change colour. Remove the milk powder from the pan and set aside.
Vanilla layer
Heat the whole milk, cream and sugar in the same pan and allow the sugar to dissolve. Let the milk simmer gently for a minute then turn the heat off. Add the roasted milk powder to the milk syrup with the vanilla extract and again turn the heat on low Quickly start stirring so the milk powder doesn’t stick to the bottom of the pan. Keep stirring continuously until the mixture forms a soft mass. Turn off the heat. Spread evenly one layer over the greased plate. Leave aside and start making the caramel layer.
Caramel Layer
In the same pan add all the caramel and the milk powder Keeping the heat low, mix the mixture until a soft mass forms. You may need to add a splash of milk – add only 1 tablespoon at a time. Once a mass has formed and the mixture forms a soft ball between your fingers, remove from the heat. Spread evenly on the vanilla layer and set aside.
Chocolate Layer
Heat the milk, cream and sugar in a pan on low heat until the sugar has dissolved. Turn off the heat. Now add in the cocoa powder and mix until most of the lumps have gone Add in the roasted milk powder and now return to a low heat. Cook the mixture until it again forms a soft mass. This may only take 2-3 minutes. Turn off the heat and spread the chocolate mixture evenly on the caramel layer. Apply any garnishes if using and press gently with a clean spatula Allow the barfi layers to cool.
Cutting the barfi
Do not wait too long to cut the barfi. Once you touch the top layer and it feels firm, it is ready to cut. Choose a long and sharp knife where you can cut the full length of the barfi in a single go. I like to measure out the squares for easy cutting Press the knife firmly down in a single motion until you’ve cut through the bottom layer. Do not see-saw the knife otherwise you will disturb the layers. You may have to clean the knife in between each cut for perfect layers.
Storage
I prefer to store barfi at room temperature rather than the fridge to prevent it hardening. Keep it stored in a clean airtight container. Barfi can stay good for a week. Freezing: You can also freeze barfi. It’s worth noting that freezing can affect the texture of barfi, and it may not be exactly the same as freshly made.
Other Barfi Recipes
Coconut Barfi Besan Barfi Barfi Peda Recipes 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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