Don’t miss out on our types of barfi sweets and some of the best traditional Indian sweets and desserts, Diwali sweets recipes.
What is Indian barfi or burfi?
Barfi is a popular milk-based Indian sweet recipe with a fudge-like consistency. It is a no-bake dessert that is also gluten-free. Barfi’s name comes from the Persian and Urdu word barf, which means snow. It is served during special occasions, birthdays, weddings, and festivals like Diwali, Holi, Navratri, Eid, and Raksha Bandhan. If you visit any Mithai shop (bakery) in India, you will find a variety of barfi flavors. This plain white milk barfi (doodh ki mithai) is a base recipe for all of them. You can check a wide variety of Indian burfi sweet recipes, including kaju katli, besan burfi, chocolate barfi, 7 cup burfi, almond burfi, and pista barfi. What is your favorite barfi flavor? Do let us know in the comment section below.
Tips to Make Perfect Milk Burfi
Traditionally, burfi requires khoya or mawa, which are milk solids, and some do need sugar syrup. But this plain white milk barfi is prepared using milk powder and does not require you to make any sugar syrup or check for consistency. This milk powder method makes it quicker and easier with no compromise in taste. The first important step for making the perfect barfi at home is to do the entire process on low flame and continuously stir throughout. Otherwise, the barfi starts changing its color from the bottom. Stop cooking once the mixture thickens or forms a mass and ghee starts leaving the sides of the pan. Cooking for a long time will make it chewy, which we ideally want to avoid. It will take 10 to 12 minutes to cook on low flame once you have added everything. The time may vary here and there depending on the type and size of pan you use and the flame’s intensity. Roll a small piece of the mixture to form a ball to check if the barfi is done. If you can do it easily, it means the barfi is ready to set. You can garnish barfis with nuts or edible silver (Vark).
Ingredients
Ghee: Desi ghee for the rich and traditional flavor and aroma. It also prevents the burfi from sticking. Milk: Whole milk gives a rich flavor and fudge-like texture. Milk powder: The key ingredient of this burfi recipe. It is easily available in any grocery store. Sugar: Regular sugar is preferred, but jaggery or powdered sugar will also work. If you want to make the recipe with condensed milk, you can substitute milk and sugar with it. Cardamom powder: Traditional Indian sweet flavoring. You can add rose water and saffron, too. See the recipe card below for a full list of ingredients and measurements.
How to make barfi with milk powder?
Heat ghee in a nonstick pan. Add whole milk and bring to a boil on a low flame. Keep stirring to prevent the milk from burning at the bottom. Once the milk starts bubbling, add milk powder in increments and keep whisking it so there are no lumps. Continue stirring this for 2 to 3 minutes. Add sugar and mix everything. Once you add sugar, the mixture may thin down but thicken again.
Keep stirring this continuously on the low flame for approximately 10 to 12 minutes. The mixture should hold its shape and start to separate from the pan. Finally, add the cardamom powder, mix, and switch off the flame. Transfer this mixture to a greased plate or pan. Smooth with the back of a spoon or spatula. Garnish with nuts or vark and press gently with a spatula. Let this set for about 1 ½ to 2 hours. Once it sets, cut them into desired shapes and sizes. Store in an airtight container for five days or in the refrigerator for up to two weeks.
Store, Freeze, and Make ahead.
Store: You can store the milk barfi in an airtight conatiner at room temperature for five days and in the refrigerator for up to two weeks. Freeze: You can store it in a freezer-safe conatiner for up to 3 months. Defrost and store in the fridge till you are ready to serve. Make ahead: Since this lasts for 5 to 7 days at room temperature, you can make this in advance for festivals like Diwali, Raksha Bandhan, and Christmas and give it as a mithai box or gift box.
Why is my barfi not setting?
If your burfi doesn’t set, you have undercooked the mixture. Put the mixture back on the heat, cook for a few more minutes till it leaves the side of the pan, and try to set it again.
Why is my barfi chewy?
Cooking for a longer time or overcooking the mixture makes your barfi chewy, which you want to avoid. Removing the mixture at the right time is the key. The best way to master it is to try with a small batch first, like any other Indian mithai.
More Indian Barfi Sweet Recipes
Recipe card
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