milk powder burfi recipe | milk powder barfi | milk powder recipes

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this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)

milk powder burfi recipe | milk powder barfi | milk powder recipes with detailed photo and video recipe. a simple and easy burfi recipe or milk powder fudge recipe prepared with just 4 ingredients including milk powder, milk, ghee and sugar. an ideal indian sweet recipe perfect for festivals like rakhi, deepavali and ganesh chaturthi which can be prepared within 15 minutes without much hassle.
milk powder barfi


milk powder burfi recipe | milk powder barfi | milk powder recipes with step by step photo and video recipe. basically a type of mithi recipe which is a dense milk based sweet confectionery and has great similarities with the milk peda recipe or kesar milk peda recipe. commonly the milk based burfi is prepared with milk solids like khoya or mawa, however this a cheat version prepared with combination of milk and milk powder.

barfi recipes are very common in my house and i prepare it more any occasion, festivals and even for 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. in addition i personally feel this is one of the simplest barfi recipes compared to those which are based on sugar syrups. the most common question i get from my readers about the sugar syrup and its string consistency. the good news is, milk powder burfi recipe does not use sugar syrup and can be prepared by naive chef too.

milk powder burfi recipefurthermore, some important tips and suggestions for a soft and moist milk powder burfi recipe. firstly, the same recipe can be prepared with condensed milk or even evaporated milk. if condensed milk is used, do not add any extra sugar and you can check my kesar milk peda for detailed recipe. secondly, always use low flame to cook while stirring continuously. otherwise the milk solid can stick to bottom and can change its colour. lastly, do not cook further once the milk solids forms a lump. if it is cooked further, it would turn chewy.

finally, do visit my other sweets recipes collection from my blog with this post of milk powder burfi recipe. 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 like,

milk powder burfi video recipe:

recipe card for milk powder barfi recipe:

milk powder barfi

milk powder burfi recipe | milk powder barfi | milk powder recipes

HEBBARS KITCHEN
easy milk powder burfi recipe | milk powder barfi | milk powder recipes
4.77 from 291 votes
Prep Time 2 hrs
Cook Time 15 mins
Total Time 2 hrs 15 mins
Course sweet
Cuisine Indian
Servings 8 Servings


Ingredients
 

  • ¼ cup ghee / clarified butter
  • ¾ cup milk
  • cup milk powder
  • ½ cup sugar
  • ¼ tsp cardamom powder / elachi powder
  • 2 tbsp almonds (chopped)
  • 2 tbsp pistachios (chopped)

Instructions
 

  • firstly, in a large kadai add in ¼ cup ghee and ¾ cup milk.
  • keeping the flame on low add in 2½ cup milk powder.
  • also add ½ cup sugar. add more sugar if required.
  • mix well making sure everything is combined well.
  • stir continuously keeping the flame on low and no lumps formed.
  • also stir till the sugar dissolves.
  • now keep stirring keeping the flame on low till milk thickens.
  • furthermore, the milk forms dough after stirring for 10 minutes.
  • now the dough separates from the pan.
  • do not over cook, as the burfi turns chewy.
  • add in ¼ tsp cardamom powder and combine well.
  • transfer the prepared dough into greased plate lined with baking paper.
  • set well forming a block.
  • now top with few chopped almonds and pistachios and press slightly.
  • allow to set for 2 hours, or till it sets completely.
  • now unmould and cut into pieces.
  • finally, serve milk powder burfi or store in airtight container.


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how to make easy milk powder burfi with step by step photo:

  1. firstly, in a large kadai add in ¼ cup ghee and ¾ cup milk.
    milk powder burfi recipe
  2. keeping the flame on low add in 2½ cup milk powder.
    milk powder burfi recipe
  3. also add ½ cup sugar. add more sugar if required.
    milk powder burfi recipe
  4. mix well making sure everything is combined well.
    milk powder burfi recipe
  5. stir continuously keeping the flame on low and no lumps formed.
    milk powder burfi recipe
  6. also stir till the sugar dissolves.
    milk powder burfi recipe
  7. now keep stirring keeping the flame on low till milk thickens.
    milk powder barfi
  8. furthermore, the milk forms dough after stirring for 10 minutes.
    milk powder barfi
  9. now the dough separates from the pan.
    milk powder barfi
  10. do not over cook, as the burfi turns chewy.
    milk powder barfi
  11. add in ¼ tsp cardamom powder and combine well.
    milk powder barfi
  12. transfer the prepared dough into greased plate lined with baking paper. alternatively, prepare balls to prepare milk peda.
    milk powder barfi
  13. set well forming a block.
    milk powder recipes
  14. now top with few chopped almonds and pistachios and press slightly.
    milk powder recipes
  15. allow to set for 2 hours, or till it sets completely.
    milk powder recipes
  16. now unmould and cut into pieces.
    milk powder recipes
  17. finally, serve milk powder burfi or store in airtight container.
    milk powder burfi recipe

notes:

  • firstly, prepare the burfi on low – medium flame, else the milk powder burns.
  • also top the burfi with dry fruits of our choice to make it more attractive.
  • additionally, add more sugar to make burfi more sweet.
  • finally, milk powder burfi stays good for 2 weeks when refrigerated.

this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)

31 COMMENTS

  1. Hi, I made this twice today and it tastes delicious however both times it came out sticky, the first time I cooked it for over 10 minutes as it just didn’t form into the dough as shown in the picture. The second time I cooked for less time just in case I over cooked it, but it turned out the same. What could I possibly be doing wrong?

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