Nutella Barfi is an exciting twist on the traditional White Milk Barfi recipe. It is perfectly flaky with a delicious chocolate hazelnut flavour – tastes just like Ferrero Rocher in Barfi form !
- What is Nutella
- About Nutella Barfi
- Why you will love this recipe
- Nutella Barfi Ingredients
- How to make Nutella Barfi
- Pro Tips
- Storage
- Other Indian Desserts Recipes
The combination of the traditional Indian barfi with the indulgent taste of Nutella creates a delightful treat that is loved by those who enjoy the blend of Indian and Western flavours!
Fusion flavours work amazingly with barfi recipes like in this 3 layer Vanilla, Caramel, Chocolate Barfi . Another is this Baklava Barfi which is made of a plain white barfi with added mixed nuts.
You can browse through this list of the BEST Indian Fusion Desserts of barfi, peda, drinks, cakes and more!
What is Nutella
Nutella is produced by the Italian company Ferrero and was first introduced in 1964.
It is a popular sweet spread made from sugar, hazelnuts, cocoa solids and milk powder. It has a creamy texture and a rich chocolate and hazelnut flavor.
Nutella is commonly used as a spread for bread, toast, pancakes, waffles, and other baked goods. It is also used in various desserts, such as cakes, cookies, and ice cream.
About Nutella Barfi
Nutella Barfi is a delicious fusion dessert that combines the traditional Indian sweet “barfi” with the popular hazelnut chocolate spread Nutella.
Barfi is a dense and milk-based sweet that is commonly made in the Indian subcontinent, and it comes in various flavors.
To make Nutella Barfi, the basic ingredients for traditional barfi such as milk, sugar, and ghee (clarified butter) are combined with Nutella to infuse the rich hazelnut chocolate flavor into the sweet.
The mixture is then cooked until it thickens and reaches a fudge-like consistency. It is then spread out and allowed to set before being cut into small square or diamond-shaped pieces.
Why you will love this recipe
Easy to follow recipe
Flavours that will appeal to children and adults alike
Can be prepared in advance
Nutella Barfi Ingredients
Nutella – Store bought or homemade.
Full cream milk powder – for best results, use the full fat variety
Melted ghee – I used homemade desi ghee
Cream – I used double cream (heavy cream)
Condensed milk (sweetened condensed milk)
Hazelnuts – roasted and finely chopped. Omit for allergies or intolerances.
How to make Nutella Barfi
If you are using raw hazelnuts for this recipe, first dry roast in the pan for 5-6 minutes. Let it cool slightly, deskin them and pulse them in the grinder or finely chop using a sharp knife.
In a large bowl or pan, add all the milk powder and spoon over the melted ghee.
Mix the two together and set aside for 5 minutes. This “shortens” the milk powder, giving the finished barfi a melt in the mouth flaky texture. This process is known as “dhabo devo”
In a heavy bottomed pan or kadai, start roasting the milk powder mixture on a very low heat.
Keep stirring continuously and make sure milk powder does not stick to the pan or change at all in colour.
Roast the powder on the lowest flame possible for 3-4 minutes or until you smell a sweet roasted aroma.
Next, prepare the nutella syrup. You can do this in the same pan if you remove the roasted milk powder or use a new pan.
Gently heat the nutella, condensed milk and cream together until the mixture is hot and the ingredients are well incorporated. You do not need to boil the mixture.
Tip in some of the roasted hazelnuts, reserving the larger pieces for garnishing. Remove from the heat.
Mix together the roasted milk powder and nutella syrup quickly. You should not need to cook this mixture any further as the two should form a mass that starts leaving the sides of the pan.
If the mixture seems dry, add a little spoon of either cream or milk to loosen it.
You should be able to roll the mixture into a ball in your palms or fingers.
You can add a little extra ghee if you wish to add a “gloss” to the barfi.
Pour barfee mixture into a greased and lined tray or tin.
Let it set until it is almost close to room temperature.
Cut the barfi into your desired shape and size.
Pro Tips
Note that melted ghee measures differently to solid ghee so ensure to melt it first
The measurements given will create a barfi mixture that does not require further cooking. However, if the mixture appears too wet, you may want to cook it for a minute. If the mixture appears too dry, add a tablespoon of milk or cream at a time.
You will know the barfi mixture is ready when it forms a large mass and leaves the sides of the pan. You should also be able to roll a small amount into a smooth ball in your palms.
To cut the barfi cleanly, use a sharp knife and slice straight down without using a forward and back motion.
Keep some parchment paper overhanging the tin so you can easily pull it out.
Storage
This barfi keeps well at room temperature in an airtight container. It will remain fresh for 5 days.
You can also freeze barfi. Place in a freezer safe container in a single layer and freeze for up to 1 month. Allow to defrost at room temperature
Other Indian Desserts Recipes
Easy Indian Dessert recipes for Dinner Parties
Indian Milk Desserts
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Nutella Barfi
Equipment
- 1 heavy bottom pan
- 1 Spatula
- 1 Tray
- 1 Parchment paper
- 1 Knife
Ingredients
- 550 gram full cream milk powder
- 2 tablespoon melted ghee
- 397 gram condensed milk
- 200 gram Nutella
- 200 millilitres double cream heavy cream
- 100 grams hazelnuts roasted and finely chopped
Instructions
- In a large bowl or pan, add all the 550 gram full cream milk powder and spoon over the 2 tablespoon melted ghee .
- Mix the two together and set aside for 5 minutes. This “shortens” the milk powder, giving the finished barfi a melt in the mouth flaky texture. This process is known as “dhabo devo”
- In a heavy bottomed pan or kadai, start roasting the milk powder mixture on a very low heat.
- Keep stirring continuously and make sure milk powder does not stick to the pan or change at all in colour.
- Roast the powder on the lowest flame possible for 3-4 minutes or until you smell a sweet roasted aroma.
- Next, prepare the nutella syrup. You can do this in the same pan if you remove the roasted milk powder or use a new pan.
- Gently heat the 200 gram Nutella , 397 gram condensed milk and 200 millilitres double cream together until the mixture is hot and the ingredients are well incorporated. You do not need to boil the mixture.
- Tip in some of the 100 grams hazelnuts roasted hazelnuts, reserving the larger pieces for garnishing. Remove from the heat.
- Mix together the roasted milk powder and nutella syrup quickly. You should not need to cook this mixture any further as the two should form a mass that starts leaving the sides of the pan.
- If the mixture seems dry, add a little spoon of either cream or milk to loosen it.
- You should be able to roll the mixture into a ball in your palms or fingers.
- You can add a little extra ghee if you wish to add a “gloss” to the barfi.
- Pour barfee mixture into a greased and lined tray or tin.
- Let it set until it is almost close to room temperature.
- Cut the barfi into your desired shape and size.
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.
Nutella Barfi
Equipment
- 1 heavy bottom pan
- 1 Spatula
- 1 Tray
- 1 Parchment paper
- 1 Knife
Ingredients
- 550 gram full cream milk powder
- 2 tablespoon melted ghee
- 397 gram condensed milk
- 200 gram Nutella
- 200 millilitres double cream heavy cream
- 100 grams hazelnuts roasted and finely chopped
Instructions
- In a large bowl or pan, add all the 550 gram full cream milk powder and spoon over the 2 tablespoon melted ghee .
- Mix the two together and set aside for 5 minutes. This “shortens” the milk powder, giving the finished barfi a melt in the mouth flaky texture. This process is known as “dhabo devo”
- In a heavy bottomed pan or kadai, start roasting the milk powder mixture on a very low heat.
- Keep stirring continuously and make sure milk powder does not stick to the pan or change at all in colour.
- Roast the powder on the lowest flame possible for 3-4 minutes or until you smell a sweet roasted aroma.
- Next, prepare the nutella syrup. You can do this in the same pan if you remove the roasted milk powder or use a new pan.
- Gently heat the 200 gram Nutella , 397 gram condensed milk and 200 millilitres double cream together until the mixture is hot and the ingredients are well incorporated. You do not need to boil the mixture.
- Tip in some of the 100 grams hazelnuts roasted hazelnuts, reserving the larger pieces for garnishing. Remove from the heat.
- Mix together the roasted milk powder and nutella syrup quickly. You should not need to cook this mixture any further as the two should form a mass that starts leaving the sides of the pan.
- If the mixture seems dry, add a little spoon of either cream or milk to loosen it.
- You should be able to roll the mixture into a ball in your palms or fingers.
- You can add a little extra ghee if you wish to add a “gloss” to the barfi.
- Pour barfee mixture into a greased and lined tray or tin.
- Let it set until it is almost close to room temperature.
- Cut the barfi into your desired shape and size.
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.
This delicious Paneer and Cashew ladoo were shaped in my kitchen, infused with delicate ( kewra ) Screw pine and ( Gulab ) rose extract, beautifully melt in mouth, shines out like a bright ray of sunshine straight from heaven. While bask in a glory of sunshine, immerse in Holi mood, pop one in your mouth…straight away your hands reaches out for more.
If you haven’t thought about making anything for Holi, it’s not too late. All the ingredients are available in your kitchen. Try shaping this ladoos for friends and families, prepare using the same recipe or a little bit of imagination create some other flavours. Prepare and gobble one in to experience what I am talking about!
Wishing you a very happy colourful Holi! You will need :-
- 500 g Paneer ( homemade or store bought )
- 250 g raw cashew nuts
- 250 ml full fat milk
- 300 g sugar
- 2-3 drops kewra essence
- 2-3 drops rose essence
- 2 tbsp edible dried rose petals
- 1/4 tsp ghee or unsalted butter
- Edible glitter to sprinkle ( optional )
Method :- Soak cashew nuts in milk and leave it for 2-3 hours or over a night in a fridge. In a grinder grind cashews, milk, paneer and sugar till it’s get very smooth paste. Grease non stick pan or kadai with ghee. ( this step will prevent any sticking mixture to the bottom of pan ) Transfer the liquid mixture in to the kadai on a low heat. Keep stirring until the mixture gets thicker, mixture starts leaving the sides of the pan it becomes a one mass. Turn the heat off, and add essence and transfer the thick mixture in another plate. ( I divide the mixture in to half and added each essence in divided mixture ) I spread it rose mixture in a greased plate and made Barfee. Sprinkled rose teals on it. With the kewra mixture made ladoos. Keep it in a fridge for half an hour. Enjoy !
Thank you for stopping by 🙂
