Creating a creamy and delicious Indian sweet treat, Milk Barfi, is easier than you might think.
Originating from Indian cuisine, this recipe brings together simple ingredients to produce a delightful dessert that’s perfect for any occasion.
Despite its exotic name, Milk Barfi is surprisingly easy to make, making it suitable for beginners in the kitchen. Let’s dive into the world of sweet delights with this delightful recipe.
Expert Tip: Make sure to continuously stir the mixture while adding the milk powder to prevent lumps from forming.
Butter: Butter adds richness and a creamy texture to the Milk Barfi. It helps bind the ingredients together and contributes to the overall flavor.
Milk Powder: Milk powder is the primary ingredient in Milk Barfi, providing the base for its creamy texture and milk flavor. It’s essential for achieving the right consistency and sweetness.
Sugar: Sugar sweetens the Milk Barfi, balancing out the natural dairy flavors. It also helps to set the barfi and adds a pleasant sweetness to each bite.
Cardamom Powder: Cardamom powder adds a fragrant, warm flavor to the Milk Barfi. It infuses the dessert with a subtle hint of spice, complementing the sweetness of the other ingredients.
Milk: Milk is used to bind the ingredients together and create a smooth, creamy texture in the Milk Barfi. It adds moisture and richness to the dessert, enhancing its flavor and consistency.
Almonds and Pistachios (Crushed): Almonds and pistachios provide a delightful crunch and nutty flavor to the Milk Barfi. They’re used both within the mixture and as a topping, adding texture and visual appeal to the dessert.
Expert Tip: Be patient when heating the mixture on low heat. Rushing this step may result in uneven cooking and a grainy texture.
Expert Tip: For a richer flavor, you can substitute some of the milk with condensed milk. Just adjust the amount of sugar accordingly to avoid making the barfi too sweet.
Milk Barfi can be stored in an airtight container in the refrigerator for up to one week. Make sure to keep it away from strong-smelling foods to maintain its flavor.
Yes, you can freeze Milk Barfi for longer storage. Wrap the barfi tightly in plastic wrap or aluminum foil, then place it in an airtight container or freezer bag. When ready to enjoy, thaw it in the refrigerator overnight and bring it to room temperature before serving.
Yes, you can adjust the sweetness of Milk Barfi according to your preference. Simply increase or decrease the amount of sugar used in the recipe to suit your taste.
Absolutely! Feel free to experiment with different nuts like cashews, walnuts, or even shredded coconut to customize the flavor and texture of your Milk Barfi.
Yes, Milk Barfi is gluten-free since it doesn’t contain any wheat flour or gluten-containing ingredients. However, always double-check the labels of packaged ingredients to ensure they are gluten-free if you have gluten sensitivities or allergies.
Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.
If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!
Subscribe now to receive my latest recipes directly in your inbox. Stay up-to-date and never miss out!
Latest comments (18)
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?