Milk Powder Barfi Recipe

milk powder barfi recipe

Milk powder burfi is a quick and easy sweet made with only four ingredients. When you have unexpected guests, try this simple milk powder barfi. I’ve always wanted to try burfi with milk powder because I’ve seen how simple and quick it is to make. I tried it last week and served it to guests at my house, and they all raved about it.

Because there are no consistency checks in this milk powder barfi recipe, even beginners can make it. In minutes, you can have a rich and delicious burfi on the table. The main ingredients in this burfi are milk powder, ghee, sugar, and milk.

Milk powder burfi is soft, melt-in-your-mouth, and tastes exactly like the ones found in sweets/mithai shops.

AuthorManita

Yields9 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

 1 cup milk powder
 ¼ cup milk
  cup powdered sugar
 3 tbsp melted ghee
 1 tbsp chopped nuts
 4 strands saffron

1

In a saucepan, melt the ghee and add the milk.

2

Now, add the milk powder and thoroughly mix it in so that no lumps form. For even mixing, I used a whisk.

3

Now stir in the powdered sugar.

4

Cook on low heat while mixing with a laddle until it forms a gooey paste. It will thicken and begin to leave the sides of the pan.

5

It will gather and form a thick mass. It will easily release from the pan's sides.

6

It will form a thick mass that will easily come together, as shown below. Grease your fingers, take a pinch (careful, it will be hot), roll and see if it easily forms a ball on a plate, then turn off. This is the proper stage.

7

Transfer to a greased pan and level the top with a ghee-smeared spoon. Sprinkle with nuts and saffron and press with a spoon. I greased the pan and lined it with parchment paper. You can also pour directly into a greased pan.

8

Allow it to sit for at least 15 minutes at room temperature. Cut into small squares to serve. Keep and serve.

Ingredients

 1 cup milk powder
 ¼ cup milk
  cup powdered sugar
 3 tbsp melted ghee
 1 tbsp chopped nuts
 4 strands saffron

Directions

1

In a saucepan, melt the ghee and add the milk.

2

Now, add the milk powder and thoroughly mix it in so that no lumps form. For even mixing, I used a whisk.

3

Now stir in the powdered sugar.

4

Cook on low heat while mixing with a laddle until it forms a gooey paste. It will thicken and begin to leave the sides of the pan.

5

It will gather and form a thick mass. It will easily release from the pan's sides.

6

It will form a thick mass that will easily come together, as shown below. Grease your fingers, take a pinch (careful, it will be hot), roll and see if it easily forms a ball on a plate, then turn off. This is the proper stage.

7

Transfer to a greased pan and level the top with a ghee-smeared spoon. Sprinkle with nuts and saffron and press with a spoon. I greased the pan and lined it with parchment paper. You can also pour directly into a greased pan.

8

Allow it to sit for at least 15 minutes at room temperature. Cut into small squares to serve. Keep and serve.

Milk Powder Barfi Recipe

Notes:

  • Cooking any longer will result in a hard burfi.
  • The mixture will appear gooey but will become tight after cooling, so transfer and set it immediately.
  • After a few tries, I updated the recipe.