In a greased baking tin add the crushed almonds and pistachios – leave some crushed nuts for the top as well
On low heat add the butter and allow to melt completely
Add the milk and gradually allow it to heat until warm
Once heated add the milk powder in small increments stirring continuously to break the lumps and keep mixing until everything is incorporated
Add the sugar and cardamom powder then fold the mixture continuously on low heat for 10 minutes
Add mixture into the baking tin then top with the remaining almonds and pistachios then leave to set for 1 hour
Serve alongside some freshly brewed tea and enjoy!
18 responses
If I want to put chocolate on top then when should I do it?
You can add the chocolate on top of the milk barfi once it has set and cooled slightly. Spread a layer of melted chocolate over the barfi and allow it to set along with the barfi.
Hello! Can milk powder be replaced by custard powder?
Certainly! While custard powder can add a unique flavour and texture, it might alter the traditional taste of milk barfi. Milk powder contributes to the rich milky essence of the dish, so replacing it with custard powder could result in a different outcome. If you’re open to experimenting, you could try a small batch with custard powder and see how you like the flavour. 🙂
Hey Nabeela,
How where do I store the barfi and how long does it keep for?
Thanks a lot for this helpful recipe!
Store the barfi in an airtight container in the refrigerator. It should keep well for about 1-2 weeks. Thanks for trying out my Milk Barfi recipe.
Hi, this is currently setting in the fridge but it is not yet solid. Where did I go wrong? ? It is very soft!
Hey, I think maybe you didn’t let it cook long enough. When removing from the pan it should not be sticky and it sets properly. Hope it turned out well in the end 🙂
This recipe is amazing, thank you. Should I store in fridge?
Hi Anita,
Thank you so much for checking out my recipe. You should keep the barfi in an air-tight container. You can put them in the refrigerator but I would suggest you leave them out and store them at room temperature. In my household, we never get the opportunity to store. As soon as I leave the kitchen they magically disappear 🙂
Thank you, I’ll do that. I did pop them in the fridge as I thought they’re a milk product but they’ll all be eaten today I’m sure. Not much left! My 10 year old is very happy and wants me to make coconut ones next ? Would I just add dessicated coconut to the recipe or would I sprinkle it in the tray and on top?
Again, thank you for this recipe. I’ll be trying out your other foods too ?
Hi,
I told you there won’t be much left to store 🙂 If you want to add the desiccated coconut, you can add it to the recipe and also sprinkle it on top.
I’m glad you are enjoying my recipes. Feel free to drop me a message if you need any other help.
Yes, none left now!
I made gajrela last week. That was lovely too.
Thank you so much. Yes I will message if I need help. Thanks again ?
this site is wonderful, I really appreciate your efforts for writing posts on barfi.
When it says leave aside for 1 hour do we keep it in fridge uncovered or just kept out in kitchen on counter tops uncovered at room temperature?
You can set it aside on the counter at room temperature but if you are short on time then you can refrigerate.
What size pan is needed in inches please?
Can a sugar substitute be used? As in another sweetner?