Milk Barfi Recipe | Plain Milk Burfi Recipe | Doodh Ki Mithai with a detailed photo and video recipe. A classical milk-based fudge or dessert recipe made with evaporated milk solids and milk powder. It is a perfect dessert sweet snack for the festival season and can be easily shared with friends and family. Generally, milk-based barfi is made by just evaporating full cream milk, but to hasten the cooking process I have used milk powder which should add more texture to the sweetness.
Diwali festival is around the corner and most of us are getting ready for it by preparing sweets, snacks and also new clothes. With respect to sweets, we always look for something easy and simple recipe, yet it must be considered a premium sweet. Most of the premium sweets are either complex to make or may require some fancy ingredients to make. Hence I thought of making a creamy barfi recipe with a basic ingredient available in all our kitchens. it is none other than full-cream milk. So basically I have evaporated the milk to form the milk solids and added full cream milk powder to get the crumbly texture. As an alternative to milk solids, you can use store-bought khoya or mawa to have the same result. This should easily cut down the stirring process.
Furthermore, I would like to add some more tips, suggestions and variations to the instant milk barfi recipe. firstly, you need to use full cream milk for this recipe. do not even attempt it with skim milk as it would take more time to evaporate and also end up with fewer solids. Secondly, if you need a moist barfi, then make sure not to overcook the burfi mixture. The below-mentioned quantity would yield a moist one. but if you overcook, you may end up with chewy burfi. Lastly, you may top this barfi with a choice of dry fruits. My personal favourite combination is pistachios and almonds. But you may extend it to tutti frutti, cherries and even to peanuts and cashew nuts.
Finally, I request you to check my other related Indian Sweet Recipes Collection with this post of milk barfi recipe. It includes my other related recipes like banana malpua, boondi sweet, pineapple kesari bath, karanji, modak, rosh bora, kayi holige, kaju pista roll, gulab jamun, roti ke laddu. Further to these, I would also like to mention my other recipe categories like,
Milk Barfi Video:
Recipe Card for Milk Barfi:
Milk Barfi Recipe | Plain Milk Burfi Recipe | Doodh Ki Mithai
Ingredients
- 2½ cup milk powder, full cream
- ¾ cup sugar
- 1 cup milk
- ¼ cup ghee / clarified butter
- 3 tbsp pistachios, chopped
Instructions
- firstly, in a bowl take 2½ cup milk powder, ¾ cup sugar and 1 cup milk.
- whisk and mix well until everything is well combined.
- transfer the mixture into large kadai. recommend using nonstick pan to prevent from sticking
- also add ¼ cup ghee and mix well on low flame.
- keep stirring on low flame until the mixture thickens.
- the mixture will hold the shape and starts to separate the pan after 10 minutes.
- do not overcook, as the burfi will turn hard. and if the mixture is undercooked then it turns chewy.
- transfer the burfi dough into the tray lined with baking paper.
- press gently, making sure its leveled up.
- top with few chopped pistachios and press gently.
- cover and refrigerate for 1 hour or until it sets completely.
- after 1 hour, unmould the burfi and cut with sharp knife.
- finally, milk burfi recipe tastes great for a week when stored in an airtight container.
Nutrition
How to make Milk Burfi with step-by-step photos:
- Firstly, in a bowl take 2½ cup milk powder, ¾ cup sugar and 1 cup milk.
- whisk and mix well until everything is well combined.
- transfer the mixture to a large kadai. recommend using a nonstick pan to prevent it from sticking.
- also, add ¼ cup ghee and mix well on low flame.
- keep stirring on low flame until the mixture thickens.
- the mixture will hold the shape and starts to separate the pan after 10 minutes.
- do not overcook, as the burfi will turn hard. and if the mixture is undercooked then it turns chewy.
- transfer the burfi dough to the tray lined with baking paper.
- Press gently, making sure it’s a level up.
- top with a few chopped pistachios and press gently.
- cover and refrigerate for 1 hour or until it sets completely.
- after 1 hour, unmold the burfi and cut it with a sharp knife.
- Finally, the milk burfi recipe tastes great for a week when stored in an airtight container.
Notes:
- Firstly, make sure to use good quality milk powder for good results.
- Also, cook the mixture till it separates from the pan, or else it will be difficult to set.
- Additionally, you can increase the amount of sugar for a sweeter burfi.
- Finally, the milk burfi recipe can be flavoured with kesar or cardamom powder.