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malai barfi recipe
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5 from 93 votes

malai barfi recipe | malai burfi sweet | halwai style cream barfi

easy malai barfi recipe | malai burfi sweet | halwai style cream barfi
Course sweet
Cuisine Indian
Prep Time 10 minutes
Cook Time 1 hour
Servings 16 pieces


!for paneer:

  • 2 litre milk
  • 2 tbsp lemon juice
  • 1 cup water to rinse

!for mawa or khova:

!other ingredients:

  • 1 cup condensed milk / milkmaid
  • ¼ tsp cardamom powder
  • 2 tbsp cashew & almonds chopped


paneer preparation:

  • firstly, prepare paneer by boiling 2-litre milk.
  • once the milk comes to a boil, add 2 tbsp lemon juice. you can alternatively add curd or vinegar.
  • stir well on medium flame until the milk curdles.
  • drain the curdled milk over a cloth-lined over a colander. you can use the leftover water to make soup or knead the dough as they are very nutritious.
  • rinse off the curdled milk with fresh water to remove sourness from lemon juice
  • squeeze off the water completely and rest for 10 minutes or until the water is drained off completely.

instant khova preparation:

  • meanwhile, prepare mava by heating 1 tsp ghee, ½ cup cream and ¼ cup milk.
  • now add 1 cup full cream milk powder.
  • keeping the flame on low, stir continuously until the mixture starts to thicken.
  • after 5 minutes, the mixture starts to separate from the pan.
  • keep mixing until it forms a lump. finally, instant khoya (approx 1.5 cuis ready.

malai barfi preparation:

  • now add 1 cup condensed milk and mix well. do not add any extra sugar as condensed milk contains sweetness.
  • mix until mawa is well combined with milkmaid.
  • crumble the paneer prepared. you can also grate store brought paneer.
  • add the crumbled paneer (1.5 cuto the mixture mix well.
  • mix and mash until the mixture turns smooth.
  • continue stirring until the mixture thickens completely.
  • keep stirring until the mixture starts to separate pan and hold shape.
  • further, add ¼ tsp cardamom powder and mix well.
  • transfer the prepared mixture into a greased plate lined with baking paper. alternatively, prepare balls to prepare malai ladoo.
  • set well forming a block. top it with chopped cashew nuts, almonds and press gently.
  • allow to refrigerate for 2 hours, or till it sets completely.
  • now unmould and cut into pieces.
  • finally, serve malai burfi or store in an airtight container for a week in the refrigerator.