Perfect sweet or dessert recipe for Diwali, Navratri, Holi, Ram Navami, Eid, Christmas, or any special occasion. If you are looking for last-minute sweets or mithai to prepare this virtual Diwali party check out my list of best Indian sweets and desserts recipe.
Last year for Diwali, I prepared and shared milk barfi or milk powder burfi, and thank you so much for the overwhelming response. It’s foolproof, the number one recipe on my blog. With public demand, I am planning to make milk powder barfi this year but with additional flavor enhancement. I have tried to give some details and answer a couple of questions that you may want to know before preparing burfi or barfi here.
I am curious to know what your favorite burfi flavor is. Comment below. Popular barfi or burfi in India are besan ki barfi, nariyal or coconut burfi, Kaju barfi (Katli), Badam barfi, 7-cup barfi, and many others. And I personally love milk barfi or milk powder burfi, besan barfi, kaju katli and badam pista burfi.
Traditionally, khoya or mawa – milk solids - is required, some use paneer, and a few other recipes like besan barfi needs sugar syrup. But if you are following my blog, you guys know that I always like to take shortcuts, especially during festivals and the holiday season, so I get to spend more time with my family than in the kitchen. I have prepared this rose fudge using milk powder, and it does not require you to make any sugar syrup or check for consistency. Isn’t that interesting? This recipe using milk powder makes it quicker and easier with no compromise in taste if you follow the steps exactly as given below.
First important step : the entire process is done on low flame. Keep stirring the mixture continuously throughout the process. Else the barfi will start changing its color from the bottom. Stop cooking once the mixture thickens or forms like 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. I took exactly 10 minutes to cook on low flame once I added everything. Super quick for me 🙂 The time may vary a little here and there depending on the type and size of pan you use and the intensity of the flame. To check if it is done, take a small piece of the mixture and in a minute or so try to roll it to form a ball. If you are able to do it, it means the barfi is done. It’s time for setting it Barfis can be garnished with nuts of your choice or edible silver (Vark). This is totally optional and basically done to give a festive look. Rose tastes the best when served wit pistachios.
Don’t worry if you find your barfi does not set or you are unable to get a clean cut. If your burfi is not setting, it means you have undercooked the mixture. Simply put the mixture back on low heat, cook for a few more minutes till it leaves the side of the pan, and now set it again. Over-cooked mixture or cooking for a longer time makes the barfi chewy, which you want to avoid. Removing the mixture from the flame at the right time is the key. Best way to master making barfi is to try with a small batch first, like any other Indian mithai.
Milk barfi or milk powder burfi is the best recipe you can try using milk powder. Vienna bread – another popular, no-fail bread recipe. Two of my favorite Indian desserts like gulab jamun and barfi with different flavors (badam pista Barfi) can also be prepared using milk powder. I have not tried it yet, but some friends and readers have used full-fat whole milk to replace milk powder in the recipe.
Rose milk is one of the popular and chilled flavored drinks served in India. Most of Indian sweets and mithai or drinks are flavored with rose. You can use it in ice cream, falooda, kulfi, etc. These days even rose-flavored chocolate bars are sold in the market 🙂 You can also add a tablespoon or two of rose syrup in these recipes to make rose kalakand, rose milk, etc. Rose syrup is mainly with added sugar and color. It is used in recipes to give fragrance & color and taste to your recipe, whereas rose essence is more strong version that imparts fragrance or aroma without any added sugar. I would use rose essence or rose water for just aroma than taste while baking scones or cakes - just like I use vanilla extract. I use Patanjali rose syrup or gulab sharbat in my recipes. So depending on whether you are using gulab sharbat or essence, vary the amount accordingly in the recipe.
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