These delicate Barfi Biscuits make a fantastic Indian fusion dessert ! They have a melt in mouth, crumbly texture, a little bit like shortbread.

barfi biscuits placed on a serving tray next to diya - 1
  • Why you will love this recipe
  • Ingredients
  • How to make Barfi Biscuits
  • Serving suggestions
  • Storage
  • Other eggless Indian baking recipes

Barfi Biscuits are surprisingly easy to put together and actually do not need too many ingredients. I guarantee your kitchen will smell wonderful, thanks to the buttery rich flavours!

Serve them up to guests or gift on festive occasions such as Diwali , Eid or Thanksgiving , they’re a delicious alternative to traditional Indian sweets.

If you love eggless Indian cookies, you’ll love my Nankhatai and Orange Almond Nankhatai which are made with ghee.

Why you will love this recipe

Eggless – these biscuits are made without eggs.

Easy recipe – recipe involves only three steps. Mix, cut and bake.

Basic ingredients – all the ingredients are easily available in your local supermarket.

Festive look – they are beautifully adorned for Diwali.

Ingredients

All purpose flour – aka plain flour

Milk powder – use any full fat milk powder

Icing sugar – icing sugar in the UK is basically a powdered sugar that contains a little added cornstarch. It is known as confectioners sugar too. You could use caster sugar.

Cornstarch – white and fine.

Butter – I used unsalted butter. Keep the butter at room temperature or cut into small cubes so it is easy to whisk

Oil – use any flavourless oil.

Cardamom powder – gives wonderful “barfi” flavours

Milk powder biscuits garnished with nuts and rose petals - 2

How to make Barfi Biscuits

In a large mixing bowl, cream together butter and icing sugar until pale and fluffy.

Next, mix in the oil.

Sieve in plain flour, then add the milk powder and cornstarch. Add cardamom powder.

whisked butter and sugar in a mixing bowl - 3 flours and cardamom added to the creamed butter - 4 milk powder biscuits dough in a clear mixing bowl - 5 milk powder shortbread dough in a clear mixing bowl - 6

Mix together to form a dry crumbly dough. Do not knead or overwork to prevent gluten forming.

Roll out about 1/4 of the dough at a time into 2cm thickness.

Use a cookie cutter or knife to cut the biscuits into the shape of your choice.

Place on a baking tray keeping a little distance between each biscuit.

Bake for 10-12 minutes at 180C or Gas Mark 4 or until light golden. You want to keep the biscuits as pale as possible rather than changing the colour.

Barfi biscuits dough rolled on a wooden board - 7 cut eggless indian cookies on the board - 8 baked barfi biscuits on the baking sheet - 9 a female hand is dipping a barfi biscuit in dark melted chocolate - 10

Decorate the biscuits if you wish.

I dipped mine in melted white and dark chocolate, then garnished with crushed pistachio, rose petals and edible gold leaf.

milk powder shortbreads are covered in dark and white chocolate - 11

Serving suggestions

These Barfi Biscuits are perfect as an edible gift.

I love them with Karak Chai or Cardamom Chai . A strong coffee is also a great option.

Storage

Biscuits are best stored in an airtight container to prevent them going stale. As soon as they cool, place in a tight container and store at room temperature.

Other eggless Indian baking recipes

Eggless Ras Malai Cake

Saffron Pistachio Shortbread

Gulab Jamun Cheesecake

Eggless Gulab Jamun Mix Cookies

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!

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burfi biscuits placed on a gold cooling wire rack - 12

Barfi Biscuits

Equipment

  • 1 Mixing bowl
  • 1 Baking tray
  • 1 oven

Ingredients

  • 2 ½ cup plain flour
  • 1 ¼ cup milk powder
  • ¾ cup icing sugar
  • 2 tablespoon cornstarch
  • 225 gram butter at room temperature
  • ¼ cup oil must be flavourless oil
  • ½ teaspoon cardamom powder

Optional garnishes

  • chocolate dark and/or white
  • pistachios
  • rose petals
  • edible silver or gold leaf

Instructions

  • In a large mixing bowl, cream together butter and icing sugar until pale and fluffy.
  • Next, mix in the oil until smooth.
  • Sieve in plain flour, then add the milk powder and cornstarch. Add cardamom powder.
  • Mix together to form a dry crumbly dough.
  • Roll out about 1/4 of the dough at a time into 2cm thickness.
  • Use a cookie cutter or knife to cut the biscuits into the shape of your choice
  • Place on a baking tray keeping a little distance between each biscuit
  • Bake for 10-12 minutes at 180C or Gas Mark 4 or until light golden. You want to keep the biscuits as pale as possible rather than changing the colour.
  • Decorate the biscuits if you wish. I dipped mine in melted white and dark chocolate

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

burfi biscuits placed on a gold cooling wire rack - 13

Barfi Biscuits

Equipment

  • 1 Mixing bowl
  • 1 Baking tray
  • 1 oven

Ingredients

  • 2 ½ cup plain flour
  • 1 ¼ cup milk powder
  • ¾ cup icing sugar
  • 2 tablespoon cornstarch
  • 225 gram butter at room temperature
  • ¼ cup oil must be flavourless oil
  • ½ teaspoon cardamom powder

Optional garnishes

  • chocolate dark and/or white
  • pistachios
  • rose petals
  • edible silver or gold leaf

Instructions

  • In a large mixing bowl, cream together butter and icing sugar until pale and fluffy.
  • Next, mix in the oil until smooth.
  • Sieve in plain flour, then add the milk powder and cornstarch. Add cardamom powder.
  • Mix together to form a dry crumbly dough.
  • Roll out about 1/4 of the dough at a time into 2cm thickness.
  • Use a cookie cutter or knife to cut the biscuits into the shape of your choice
  • Place on a baking tray keeping a little distance between each biscuit
  • Bake for 10-12 minutes at 180C or Gas Mark 4 or until light golden. You want to keep the biscuits as pale as possible rather than changing the colour.
  • Decorate the biscuits if you wish. I dipped mine in melted white and dark chocolate

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

In this Paneer Palak Kofta Curry, soft palak koftas are simmered in a creamy gravy made with a base of onion and tomato. It is an exciting twist on the authentic palak paneer. Perfect for dinner parties or special occasions.

paneer palak kofta curry garnished with cream and fresh coriander leaves - 14

Note – This recipe was first published in September, 2010. The post has now been updated with more helpful content – the recipe remains the same.

Paneer palak kofta can be described as Indian cheese spinach dumplings. These kofta are served with a creamy tomato sauce. It is an exotic gravy-based dish!

It isn’t a particularly spicy gravy but rather creamy and lightly sweet, similar to shahi paneer .

I have air fried the palak paneer kofta but you can easily deep fry them.

It takes inspiration from malai kofta .

A bowl of paneer spinach kofta curry placed next to dinner plates on dining table - 15

Paneer Spinach Kofta Curry Ingredients

For the kofta ingredients

Spinach (Palak) – finely chopped

Paneer – I used homemade paneer but you can also crumbly shop bought paneer

Boiled potatoes – works as a binder

Green chillies – finely chopped or crushed.

Gram flour aka chickpea flour

Salt to taste

For the gravy

Onion – I used a white onion

Garlic – fresh garlic cloves

Ginger – peeled

Plum tomatoes crushed or use tomato puree

Spice powders: red chilli powder, turmeric powder, ground cumin coriander powder, garam masala powder. Optionally add cardamom powder, black pepper powder and mace powder.

Whole spices: optional but add wonderful depth of flavour – cumin seeds, cloves, cinnamon, bay leaves

Kasoori methi aka kasuri methi or dried fenugreek to give restaurant style flavours

Milk – whole milk to make the gravy creamy and rich. Alternatively, use fresh cream or cashew nut paste.

Sugar – to reduce the sharpness from the tomatoes

Salt to taste

Oil

Garnishing

coriander leaves (cilantro)

How to cook the paneer spinach kofta balls

In a large plate, add the mashed boiled potato, crumbled paneer, finely chopped spinach, gram flour, crushed green chilies and salt.

Using your hands to incorporate everything well.

Roll the kofta mixture into small equal sized round balls.

You now have different cooking options.

I have air fried the kofta to reduce the amount of oil used. To air fry – line the basket with kitchen foil and brush oil over the foil generously. Place the kofta in the basket with enough space apart. Brush the koftas with oil

Air fry for 10 – 15 minutes at 200C or 400F or until golden brown.

You can also use a paniyaram pan (aka appe pan) if you have it. Place the small balls into the rounds of the pan on low flame and gently rotate until you achieve a crispy outer layer

The traditional method is to of course deep fry the kofta.

You can also shallow fry them in a frying pan with oil.

in a bowl crumbled paneer and potatoes are mixed with spinach - 16 raw kofta in a bowl on the backdrop - 17 air fried kofta in a bowl - 18

How to make Palak Kofta Recipe

To make the gravy

In a pan, boil onions and garlic until soft. Crush in a blender with ginger.

In the same pan, drain the water, wipe dry and heat oil.

Add in whole spices – bay leaf, cumin seeds, cinnamon and cloves.

As they sizzle, add in the crushed onion and garlic mixture.

Saute until the mixture reduces and oil sarts to leave the sides.

onion and garlic boiling in water in a pan - 19 in hot oil whole spices and onion paste added in the frying pan - 20 spices and tomato puree added to the onion mixture in a pan - 21

Add in the tomato puree and add the spice powders. Also add in black pepper powder, cardamom powder and mace powder.

​Add half cup water and allow the gravy to cook. Once cooked, add in milk and sugar.

Simmer for 2-3 minutes, add the kofta to the curry just before serving.

milk added to the creamy tomato sauce in the pan - 22 air fried paneer kofta added to the creamy tomato sauce in the pan - 23 palak kofta recipe served with garlic naan on the side - 24

Serving Suggestion

Serve this Palak Paneer Kofta Curry with Indian breads and rice for a complete meal.

Breads such as Coriander and Garlic Naan or Soft Gujarati rotlis go best.

Rice dishes such as jeera rice or takeaway style pilau rice go great.

Make it a complete meal with Sultani Dal .

Go for sides such as poppadoms , kachumber or cucumber raita .

It is also luxurious enough to be served as part of a Diwali Dinner Party Menu

It is important to note that the kofta should be added to the gravy just prior to serving to prevent them breaking apart.

Storage

Store leftovers in an airtight container. If possible, store the kofta separately from the gravy to prevent the kofta from becoming too soggy.

A bowl of healthy paneer palak kofta curry placed next to brown kitchen napkin - 25

Other Paneer Curries

Paneer Jalfrezi

Matar Paneer – punjabi style

Panch Phoran Paneer

Niramish Paneer

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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A bowl of paneer spinach kofta curry placed next to dinner plates on dining table - 26

Paneer Palak Kofta Curry

Ingredients

For Kofta

  • ½ cup spinach Palak finely chopped
  • ¾ cup paneer
  • ½ cup boiled potatoes peeled and mashed
  • 2 tablspoon gram flour dry roasted
  • 1 tablsespoon green chili crushed
  • salt
  • 1 tablespoon oil

Gravy

  • 1 large onion white
  • 5 cloves garlic
  • 1 tablespoon ginger
  • 1 cup tomato puree
  • 1 tablespoon whole spices cumin seeds, cloves, cinnamon, cardamom and bay leaf
  • 1 teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • 1 tablespoon cumin powder and coriander powder
  • ¼ teaspoon garam masala optional
  • 1 tablespoon dried fenugreek leaves kasoori methi
  • ½ cup milk
  • 1 teaspoon sugar
  • 3 tablespoon oil
  • salt
  • 1 teaspoon lemon juice optional

Garnish – optional

  • 1 tablespoon coriander
  • 1 tablespoon cream

Instructions

Paneer spinach kofta balls

  • In a large plate, add the mashed boiled potato, crumbled paneer, finely chopped spinach, gram flour, crushed green chilies and salt.
  • Using your hands to incorporate everything well.
  • Roll the kofta mixture into small equal sized round balls.
  • You now have different cooking options.
  • I have air fried the kofta to reduce the amount of oil used.
  • To air fry – line the basket with kitchen foil and brush oil over the foil generously.
  • Place the kofta in the absket with enough spce apart. Brush the koftas with oil.
  • Air fry for 10 – 15 minutes at 200C or 400F or until golden brown.
  • You can also use a paniyaram pan (aka appe pan) if you have it. Place the small balls into the rounds of the pan on low flame and gently rotate until you achieve a crispy outer layer
  • The traditional method is to of course deep fry the kofta.
  • You can also shallow fry them in a frying pan with oil

How to make Palak Kofta Recipe

  • In a pan, boil onions and garlic until soft. Crush in a blender with ginger.
  • In the same pan, drain the water, wipe dry and heat oil.
  • Add in whole spices – bay leaf, cumin seeds, cinnamon and cloves.
  • As they sizzle, add in the crushed onion and garlic mixture.
  • Saute until the mixture reduces and oil sarts to leave the sides.
  • Add in the tomato puree and add the spice powders. Also add in black pepper powder, cardamom powder and mace powder.
  • ​Add water adn allow the gravy to cook. Once cooked, add in milk and sugar.
  • Add the kofta to the curry just before serving

Video

Notes

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.