Plain White Milk Barfi is an Indian sweet made from milk powder and is prepared for special occasions. This Milk Powder Barfi Recipe has a crumbly texture just like the Barfi you would find in Indian sweet shops .
The special technique found in this recipe helps you get the best results every single time.
- What is Barfi / Barfee / Burfi
- Why you will love this easy recipe
- Peda vs Barfi
- Milk Powder Barfi Ingredients
- Condensed Milk Barfi
- Can I use khoya or mawa instead of milk powder?
- How to make Milk Barfi
- Tips on how to make Barfi shop style
- Serving
- Storing
- Other Indian Sweets
What is Barfi / Barfee / Burfi
Barfi is a milk-based Indian sweet treat made from simple ingredients. It is set and the end result has a soft crumbly texture. It is mostly made during the festive season and is also called Indian mithai.
The word Barfi comes from the Persian or Hindi word “Barf” meaning “ice”. Barfi is a plain white sweet that can be found across the Indian subcontinent.
Milk Barfi recipe can be made from either whole milk powder or khoya (a traditional method whereby milk solids are produced by reducing milk). Milk and sugar are also components of barfi.
The most basic plain barfi is the milk burfi and but there are plenty of other burfi recipes that follow a similar cooking process.
There are many different types of burfi and all are popular choices depending on the occasion.
These are the types of Barfi that we prepare at home.
Besan Barfi – Besan Burfi is prepared with chickpea flour
Coconut Burfi – similar to coconut ice, this Indian recipe can be made with fresh coconut or dried desiccated coconut often these coconut barfi are also flavoured with rose syrup to make coconut rose barfi
Kaju Barfi – like Kaju katli , this indian dessert is prepared with cashew nuts
Badam Barfi – made with ground almond flour
Chocolate Barfi – this barfi is also made from full-fat milk powder and has a layer of milk chocolate on top
Baklava Barfi
Rose Burfi – a few drops of rose water can be added to the plain barfi mixture to make rose barfi.
Mango Burfi – mango pulp is added to the mixture
Pista Barfi – Pistachio burfi is made from ground pistachio nuts and plain burfi mixture. We have made a double layer Chocolate Pista Burfi
Why you will love this easy recipe
Suitable for vegetarians
One of the best gluten free mithai (check your milk powder is suitable)
Perfect dessert – the crumbly texture is similar to your mithai shop
A great recipe for the festival season whether Diwali, Eid, Holi, Raksha Bandhan
Easy to find basic ingredients and suitable for beginners
Packed with a medley of delicious nuts and aromatic cardamom
Makes a wonderful and thoughtful homemade gift
Peda vs Barfi
Both peda and barfi may seem similar but they definitely have their differences.
Peda or Penda/Pedha has a soft , chewy yet melt-in-the-mouth texture.
Our Rajkot na Peda are an example of this smooth texture.
The best barfi or burfee has a crumbly texture that feels almost flakey . This unique texture arises from the ghee (clarified butter) which shortens the milk powder, giving it that particular finish. The nuts also play their hand too.
Peda and Barfi are often described as Indian fudge . And to some extent, that is the most similar this Indian sweet can get to a British sweet.
We did a fusion recipe and took Cornish clotted cream and Indian Peda to make Clotted Cream Peda
Milk Powder Barfi Ingredients
Full measurement can be found in the recipe card below
Milk Powder – full fat milk powder is the main ingredient for milk barfi. It is easy to find in British and Asian grocery stores. Try to use the full cream milk powder rather than skimmed. If using skimmed milk powder, use heavy/double cream along with the milk.
Use leftover milk powder to make Gulab Jamun
Milk – use whole milk.
Sugar – granulated white sugar works best. Do not use powdered sugar that has cornstarch in it
Ghee – homemade ghee or desi ghee works. As an alternative, use unsalted butter however you will not achieve the same flavour
Nuts – known as dry fruit in Indian. Finely chop or semi-powder your nuts using a grinder. Use a mix of nuts here. The nuts are essential to perfect barfi
Cardamom powder – can be added to the nuts and ground together
Garnish (optional)
Edible silver foil or varq
More chopped nuts
Rose petals
Condensed Milk Barfi
Instead of heating milk and sugar, use ready-made condensed milk.
Heat the condensed milk in a heavy bottom pan. Do not heat for long as the condensed milk is already cooked. As soon as it heats, add the milk powder and follow the next steps.
Can I use khoya or mawa instead of milk powder?
Definitely yes, just dry roast the khoya for a few minutes before making the milk and sugar mixture.
How to make Milk Barfi
This plain milk powder burfi recipe is made in three steps.
First – shorten the milk powder
This step is the best way to achieve crumbly barfi. Simply mixing milk powder into the milk sugar syrup will lead to a sticky mouth texture.
You may need to gently heat ghee in the microwave or pan if it has solidified.
Take dry milk powder in a bowl
Add 1 tsp ghee
Then add 2 tbsp milk
Mix with your fingertips and leave it aside for half an hour
Second – Make Milk Chasni (milk syrup) or Condensed Milk
Take sugar in a heavy base pan or kadai
Add milk
Stir with a spatula on low heat
The milk will go very runny and watery as the sugar melts, don’t worry. This is because sugar has its own water content
Cook the mixture till it goes thick just like a runnier version of condensed milk
Third – Cook Barfi Mixture and Set
Dry roast the milk powder from earlier on a low flame in a separate pan. The colour should not change but you will get a gentle aroma from the milk powder.
Alternatively, cook the milk powder in the microwave for 1 minute
Add roasted milk powder into the chasni
Mix and stir on low to medium heat to bring the mixture together
Within a couple of minutes the mixture will come together. If it seems too dry, add a few tablespoons of milk
Add ground nuts and cardamom powder
Mix well at this stage the mixture will leave the sides of the pan, turn off the heat.
Add little ghee and mix
Spread in a single layer in a greased thali or baking tray lined with parchment paper. Press down gently with the back of a spoon to flatten
Apply silver edible foil aka chandi ka varq (optional) and let the burfi set.
Tips on how to make Barfi shop style
The step where we add the ghee to the milk powder and leave it for a while is to help shorten the milk powder and get that flaky texture.
Do not over mix the barfi mixture or else the barfi will become smooth and not flaky
The right time to remove the mixture from the heat is when the mixture just starts leaving the side of the pan. Another tip is to take a small piece of the mixture and roll between your fingers. If it rolls into a ball, it is set.
Use a lined tray to set the barfi as it will make it easier to remove.
You may need to adjust the amount of milk powder to thicken the barfi if your mixture has become too loose.
Serving
Serve on its own or after a meal for special occasions such as birthdays or festivities.
Decorate with beautiful vark – edible real silver
Storing
Do not store in the fridge, it will stay fresh for 3-4 days at room temperature.
Keep in an airtight container – check for any residual smells in the container, and keep covered.
Wait until the barfi has completely cooled before completely covering and storing away
Freeze barfi for up to 3 months in a freezer-safe container. Allow to thaw at room temperature.
Other Indian Sweets
Easy Indian Dessert Recipes for dinner parties
Ricotta Cheese Peda
Gujarati Shakarpara
Atte ka Halwa
Peanut Chikki
Ricotta Cheese Kalakand
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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MILK BARFI RECIPE
Equipment
- Heavy base pan or kadai
- Spatula
- Tray lined baking tray
- Knife
Ingredients
- 1 ½ cup full cream milk powder
- ¾ cup whole milk
- 2 tablespoon whole milk
- ½ cup sugar
- ½ cup crushed nuts almond, cashew and pistachio
- 1 teaspoon ghee
- ¼ tsp. cardamom powder
- 1 teaspoon ghee
Instructions
- Shorten the 1 1/2 cup full cream milk powder with 2 tablespoon whole milk and 1 teaspoon ghee 1 1/2 cup full cream milk powder, 2 tablespoon whole milk, 1 teaspoon ghee
- Leave aside for 30 minutes.
- Dry roast the milk powder in a pan on low heat for a couple of minutes without burning, or in the microwave for 1 minute.
- Heat the 3/4 cup whole milk and 1/2 cup sugar 3/4 cup whole milk, 1/2 cup sugar
- On low heat until it looks like condensed milk .
- Add roasted milk powder in the milk
- Quickly stir and mix.
- Then add 1/2 cup crushed nuts and 1/4 tsp. cardamom powder and mix. 1/2 cup crushed nuts, 1/4 tsp. cardamom powder
- As soon as the mixture starts leaving the pan, add remaining 1 teaspoon ghee and turn off the heat.
- Spread evenly on the greased plate with ghee and allow it to cool, you may stick some silver edible foil if you want. 1 teaspoon ghee
- Let it cool completely and cut into the desired shape.
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.
Note – This recipe was posted on our blog on 9th of April 2010 since I have updated the post with new content and pictures.
MILK BARFI RECIPE
Equipment
- Heavy base pan or kadai
- Spatula
- Tray lined baking tray
- Knife
Ingredients
- 1 ½ cup full cream milk powder
- ¾ cup whole milk
- 2 tablespoon whole milk
- ½ cup sugar
- ½ cup crushed nuts almond, cashew and pistachio
- 1 teaspoon ghee
- ¼ tsp. cardamom powder
- 1 teaspoon ghee
Instructions
- Shorten the 1 1/2 cup full cream milk powder with 2 tablespoon whole milk and 1 teaspoon ghee 1 1/2 cup full cream milk powder, 2 tablespoon whole milk, 1 teaspoon ghee
- Leave aside for 30 minutes.
- Dry roast the milk powder in a pan on low heat for a couple of minutes without burning, or in the microwave for 1 minute.
- Heat the 3/4 cup whole milk and 1/2 cup sugar 3/4 cup whole milk, 1/2 cup sugar
- On low heat until it looks like condensed milk .
- Add roasted milk powder in the milk
- Quickly stir and mix.
- Then add 1/2 cup crushed nuts and 1/4 tsp. cardamom powder and mix. 1/2 cup crushed nuts, 1/4 tsp. cardamom powder
- As soon as the mixture starts leaving the pan, add remaining 1 teaspoon ghee and turn off the heat.
- Spread evenly on the greased plate with ghee and allow it to cool, you may stick some silver edible foil if you want. 1 teaspoon ghee
- Let it cool completely and cut into the desired shape.
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.
Easy Masala Chips are an East-African Indian speciality . These Kenyan Masala Potato Chips or Masala Fries are made from frozen oven-chips for ease and use only pantry ingredients so that you can have a delicious meal ready in no time at all.
EASY MASALA CHIPS
So you’ve eaten portions upon portions of plain chips with salt and vinegar, gorged on chips with ketchup, ventured out into loaded fries and now I’m guessing you’re looking for another way to love the humble potato chip? Especially when chips and curry sauce isn’t hitting the spot anymore.
These absolutely delicious Kenyan Masala Chips are just the way to do that. Oven-cooked potato chips are tossed in a delicious Indian masala to give a warming and finger-licking finish.
Easy Masala Chips are so quick to make as you do not need to spend ages with peeling fresh ingredients. The base is made from a mix of spice powders and passata so that you can have a delicious meal in minutes.
These Masala Fries are readily available in Kenya as a snack food and are now recreated in homes all around the world.
Btw, when I say “chips”, I’m talking about the British version of chips and not American chips which would be “crisps” here!
This recipe is:
✔️Gluten-free (if using Gluten-free oven chips)
✔️Vegan (check oven chips packaging)
✔️Easy, guilt-free and ready in less than 30 minutes
✔️Perfect snack
✔️Mildly spicy but have a delicious Gujarati twang with the hot and sour flavour
✔️Great for get-togethers
My Grandma would regularly treat the family to East-African dishes and so my Dad now asks my Mum to recreate so many of those recipes!
Luckily, my parents have many old family friends who also previously lived in East Africa so my Mum was easily able to learn the recipes. Masala Chips is one such dish that we all now absolutely love!
East African Indian Recipes:
Kasoli nu Saak – Sweetcorn Curry in a Peanut Gravy
Sweetcorn and Red Kidney Beans Curry
Masala Mogo/Cassava
Mogo Chips
Instant Pot Mandazi/Mahamri
Kenyan Style Chevdo
Original Maru’s Bhajiya
Kenyan Masala Chips Ingredients
Potato Chips – we have used oven chips but you can also make your own. We find that using slightly thicker cut works better than thin fries to hold the masala.
Onion and garlic granules – you may use fresh onion and garlic
Tomato puree – we have used passata
Oil – vegetable or sunflower
Sugar – regular granulated sugar
Lemon Juice – fresh or bottled. Do not skip this step – adding the lemon or lime juice makes all the difference!
Red chilli powder – Kashmiri red chilli powder will lend great colour but won’t be very spicy.
Ground cumin and coriander
Garnishing – optional
Finely chopped coriander
Lemon/lime wedges
Can I use stale chips?
This recipe is a great way to revive chips that have been previously cooked and have gone a little hard. The process of recooking makes them perfect again.
Can I use fresh onion and garlic? Yes, but the recipe will take longer. Cook minced onion and garlic before adding tomato puree
Serving Suggestion
Best to serve straight away, if left then cook again on low heat until chips get crispy again.
These Masala Chips can be served with vegan mayo, guacamole or green chutney
Serve with cold drinks such as Cardamom Mojito or Mango and Lime Lassi also great with a cold beer for adults.
Storage:
These chips are best eaten immediately whilst hot as they will lose their texture once they cool.
How to make Kenyan Masala Chips
Note- Follow these step-by-step pictures, video is just above the recipe card below. For exact measurements and full method see printed recipe card below. 1. Oven or air fry frozen chips or make from scratch (First pic)
Heat oil in a frying pan (Second pic)
Add tomato puree (Third pic)
Cook on medium heat and reduce the sauce (Fourth pic)
Add onion and garlic granules and keep cooking for another 3-4 minutes (Fifth pic)
Tip in red chilli and ground cumin & coriander (Sixth pic).
Other Starter/Snacks Recipes
Batata Vada Gujarati Style
Kothimbir Vadi Waffles
Best Ever Bhel Puri
Mamra Upma
Maddur Vada
KENYAN MASALA CHIPS
Equipment
- oven
- Baking tray
- Frying pan
- Spatula
Ingredients
- 600 g frozen oven chips
- 250 ml tomato puree or passata
- 3 tbsp. oil
- 1 tsp. onion powder/granules
- 1 tsp. garlic powder/granules
- 2 tsp. red chilli powder
- 1 tsp. ground cumin and coriander
- 1 tbsp. sugar
- 1 tbsp. lemon juice
- 1 tbsp. finely chopped coriander
- Lemon/lime wedges
Instructions
- Preheat the oven and bake chips according to package instructions.
- Heat oil in a pan.
- Add tomato puree and cook on low heat for 5 minutes or it’s raw smell go away.
- Then add onion and garlic granules and keep cooking further.
- You’ll see the sauce leaves moisture and thickens.
- Then add red chilli powder and ground cumin-coriander.
- After a couple of minutes add lemon juice and sugar.
- Mix well and add baked chips.
- Mix through and sprinkle freshly chopped coriander.
- Serve with lemon/lime wedges and consume immediately.
- Enjoy!
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.
