Milk Powder Burfi Recipe | Instant Burfi in 10 Mins

Milk Powder Burfi Recipe | Instant Barfi in 10 Mins | Milk Powder Recipes with detailed photo and video recipe. A simple and easy burfi recipe or milk powder fudge recipe prepared with just 3 ingredients including milk powder, ghee, and sugar. An ideal Indian Sweet recipe perfect for festivals like Raksha Bandhan, Deepavali, and Ganesh Chaturthi which can be prepared within 10 minutes without much hassle.

Milk Powder Burfi Recipe | Instant Barfi in 10 Mins | Milk Powder Recipes with step-by-step photo and video recipe. Milk powder is a source of many basic and premium sweets in Indian cuisine. It can also be used to prepare many traditional Indian sweets and dessert recipes that take a lot of time and energy. Commonly milk-based burfi is prepared with milk solids like khoya or mawa. However, this is a cheat version prepared with a combination of milk and milk powder.

Barfi recipes are very common in my house and I prepare them for almost all kinds of occasions, festivals, and even potluck parties. generally, I prepare the milk-based burfi with khoya or mawa, but whenever I am short of time, I prepare milk powder barfi. I personally feel this barfi recipe is one of the easy and simple recipes compared to all other Indian barfi recipes. These are typically made with sugar syrups which can be tricky to handle and eventually shape. As a matter of fact, the most common question I get from my readers is about the sugar syrup and its string consistency. The good news is, the milk powder burfi recipe does not use sugar syrup and can be prepared by naive chefs too.

Furthermore, some important tips, variations, and suggestions for a soft and moist milk powder burfi recipe. Firstly, as an alternative to sugar, the same recipe can be prepared with condensed milk or even evaporated milk. If evaporated milk is used, you must add extra sugar per your taste and preference. You can check my Kesar milk peda for a detailed recipe. Secondly, cook the milk powder and sugar on a low flame preferably in a nonstick pan. There are high chances of milk solids sticking to the bottom and can change their color if high flame is used. Lastly, once the milk solids start forming shape, turn off the flame immediately. Cooking further, it can turn the barfi chewy and may not hold the shape.

Finally, do visit my other Sweets Recipes Collection from my blog with this post on milk powder burfi recipes. It includes 7 cup barfi, besan burfi, coconut burfi, badam burfi, kaju katli, Mohanthal, Mysore Pak, milk cake, kalakand, and kala jamun recipe. further, do check my other recipes collection,

• Dessert Recipes Collection
• Eggless Cakes Recipes Collection
• Beverages Recipes Collection

About Milk Powder Burfi

It is basically an easy and simple Indian fudge recipe made with Milk Powder, ghee, and sugar. In other words, Milk Powder Barfi is a quick hack version of the popular Milk Barfi that is made by evaporating full cream milk. Evaporating milk and preparing mawa or khoya can be very tiring and time-consuming and hence using milk powder can be an economical and thrifty way to prepare any sweets. Thus using milk powder for the barfi recipe simplifies the cooking steps and process.

There many variations since its inception, which mainly varies with the additional ingredient or toppings added to it. The popular variant is to add full cream milk with powder to make it soft and moist. The other variant is to add other flavoring agents like, chocolate, vanilla, and raisins to the Milk Powder burfi just before it is set. Thus making it one of the simple yet versatile Indian sweets recipes.

Chef Tips for Milk Powder Burfi

Some more important and critical tips for rich and creamy barfi recipes are –

1. Milk Powder Quality – The quality of the milk powder is very important for this recipe. In addition, full cream milk powder is best suited for this recipe for rich and creaminess with the barfi.
2. Moistness – The texture and firmness of the sweet are controlled by the sugar syrup consistency. The higher the sugar syrup string consistency, it makes it harder. Personally, do not go above 1 string, but you can below it.
3. Sweetness – Note that, the sweetness of the barfi is not just limited to the sugar used in it. The milk powder also contributes to the sweetness and hence if you like to increase the sweetness, be mindful of milk powder sweetness too.
4. Setting & Shaping – Use a square-shaped tray with greased baking paper wrapped around it. This helps to unmould the barfi. Also, while shaping, use a long & sharp knife to cut. In addition, you can heat the knife so that it easily slices the barfi.
5. Toppings – The addition of toppings is optional and open-ended too. You can either skip it or add finely chopped dry fruits with tutti frutti and raisins. But keep it lite and do not overcrowd the topping areas.

Why does this recipe work

There are several reasons why this recipe is super popular and appreciated across India if not globally. Some of the important ones are –

1. Convenience – Handling and converting full cream milk to solids can be super tiring and overwhelming. Whereas, using milk powder and mixing it with sugar syrup is so easy to see the result in 10 mins.
2. Versatility – The barfi can easily experiment with its toppings, additional flavors, and more importantly its texture. It can be either firm, soft, moist, or even medium soft with the use of milk or sugar syrup consistency.
3. Cheap to Make – Full cream milk is always dearer when compared to just milk powder. In addition, you need a lot of energy to convert milk into milk solids, and hence economical to use milk powder.
4. Shelf Life – Milk powder, generally has a long shelf life and hence any sweet prepared from it carries the same attribute. The barfi can be stocked up to 2-3 weeks without the worry of spoilage.
5. Texture Control – Milk powder barfi can be soft or firm in its texture. You can add milk as an additional ingredient to make moister. Also, the firmness is based on the sugar syrup string level. As the level increases, the firmness increases.

Video Recipe:

Recipe Card for Milk Powder Barfi:

How to Make Milk Powder Burfi with step-by-step photos:

1. Firstly, in a bowl take 2 cup milk powder and 1 cup ghee.
   
2. Crumble and mix well making sure the milk powder is moist. Keep aside.
   
3. In a large kadai take 1½ cup sugar and ½ cup water.
   
4. Stir and dissolve the sugar. Continue to boil on medium flame until 1-string sugar syrup consistency is attained.
   
5. Further, add the prepared milk powder mixture and mix well.
   
6. Keeping the flame on low, continuously stir until the mixture turns silky smooth consistency.
   
7. Add few saffron for enhanced kesar flavor.
   
8. Transfer the burfi mixture to the tray lined with baking paper.
   
9. Top with saffron and 2 tbsp pistachios and press gently.
   
10. Rest the milk burfi for 1 hour to set well.
    
11. Now cut into pieces and enjoy.
    
12. Finally, Milk Powder Burfi Recipe is ready to enjoy for a month.
    

Notes:

• Firstly, I have not added milk or any condensed milk. hence the burfi stays good at room temperature for a month.
• Also, the burfi turns chewy if the sugar syrup is not 1 string. and if you overcook it, then the burfi turns hard.
• Additionally, you can top it with nuts of your choice to give a crunchy bite to a barfi.
• Finally, Milk Powder Burfi Recipe tastes great when topped with pistachios.