Milk powder barfi is an easy to make and delicious Indian dessert sweet that you can make this festive season or just about any time of the year. The best part is that this gets done in about 20 mins, it's that quick.
What is a barfi?
Barfis are fudge-like desserts that are made with a variety of ingredients. The basic concept in a barfi is that the sugar is melted in some form, as powdered sugar or sugar syrup and is cooked through to a stage before it caramelizes, so that it binds the other ingredients together.
The barfi mix is poured out onto a platter or tray and allowed to cool. It is then cut into squares or rectangles or in diamond shapes. Barfi is perfectly fudgy in texture, chewy and firm at the same time.
What are some of the different kinds of burfis?
Barfis are made with a variety of ingredients. Some of the more popular ones are Coconut Barfi, Kaju Barfi / Kaju Katli (Cashew Burfi), Almond Burfi, Milk Burfi and Mysore Pak (garbanzo bean barfi).
Milk barfi is made with milk that is cooked down, condensed milk, dried milk solids or milk powder. There are so many milk barfi recipes out there with all different kinds of milk product combinations to make them. Using milk powder is one way of making a milk barfi and probably the one method that takes less time than the others.
Making barfi is fairly easy with just a few ingredients. But sometimes, you may come across some common problems that come along when you make burfi. We have the answers for that.
Why is the burfi not setting?
The reason why the barfi is not setting is because the sugar has not cooked through yet to set. Put the barfi mix back to the pot and on the stove to cook it just a little longer. It should then set. Also, you may be checking to see if it has set before it has cooled down. When it is hot, the barfi may be a little soft but it hardens and sets as it cools down. Wait for a little longer to see if cooling down helps.
What kind of milk powder to use for making milk burfi?
Always use unsweetened whole milk powder to make this milk barfi or any other dessert the uses milk powder.
Ingredients in milk barfi
- Ghee - because all Indian sweets have to have ghee in them. This also gives it a little bit of the fudgy quality with the smooth fat and the nutty taste.
- Milk - one of the main ingredients in this recipe, and hence the name Milk Barfi
- Milk Powder - use unsweetened whole milk powder to make this recipe. The addition of milk powder to the milk helps thicken the milk and get it to the desired consistency faster.
- Sugar - I used powdered sugar to help dissolve faster and hence make the recipe a lot quicker than if you use regular granulated sugar. If you only have granulated sugar, you can use it as it is or powder it in a blender and use it instead.
- Cardamom - the absolute best flavoring agent that perfumes this dessert.
- Mixed nuts - to garnish and to give the barfi some texture. I like to roast the nuts on the stove top, just a little to bring out the taste and bring in a crunchier texture.
Method to make milk burfi
Place a non stick pan on medium heat and add the ghee, milk and milk powder to it. Mix with a soft spatula till it comes together.
Add the powdered sugar and ground cardamom.
Mix well to bring it all together. This may require just a little bit of muscle. Keep stirring till the mixture comes together to a dough form.
Transfer to a baking sheet lined with parchment paper while it is still hot and shape it into an almost rectangle or square shape. Use the sides of the parchment paper or wear oven mitts to protect your hands from the heat.
Sprinkle the roasted and chopped mixed nuts on top of the dough. Let it cool down to room temperature.
When it is ready, it will be a little hard to touch and not as soft as a dough. Cut into squares with a knife.
Store at room temperature for a week or so in an airtight container.
More milk based Indian desserts to love
Milk Powder Barfi
Ingredients
- ¼ cup ghee
- ½ cup whole milk
- 2 cups milk powder whole fat and unsweetened
- 1 cup powdered sugar
- ½ teaspoon ground cardamom
- 2 tablespoon mixed nuts (cashews, almonds, pistachios) roasted and chopped
Instructions
- Place a non stick pan on medium heat and add the ghee, milk and milk powder to it. Mix with a soft spatula till it comes together.
- Add the powdered sugar and ground cardamom.
- Mix well to bring it all together. This may require just a little bit of muscle. Keep stirring till the mixture comes together to a dough form.
- Transfer to a baking sheet lined with parchment paper while it is still hot and shape it into an almost rectangle or square shape. Use the sides of the parchment paper or wear oven mitts to protect your hands from the heat.
- Sprinkle the roasted and chopped mixed nuts on top of the dough. Let it cool down to room temperature.
- When it is ready, it will be a little hard to touch and not as soft as a dough. Cut into squares with a knife.
- Store at room temperature for a week or so in an airtight container.
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