Are you on the look out for a quick dessert to prepare for this holi? Then, you are at the right place!! You can prepare this dessert without much hassle under 15 minutes and surprise your family and friends. I can promise you one thing for sure……this Milk Powder Barfi Recipe spares you a LOT of elbow grease.
Traditional Burfi making usually takes hours of work, especially if you are making Khoya from scratch. Milk is cooked for long time to reduce full to make Khoya or Mawa and then the rest of the process is completed. Kalakand Milk Burfi that I shared before follows this traditional procedure. However, this Milk Powder Barfi Recipe is a cheat version prepared with milk powder. Those who are new to cooking and those who are pressed for time or if you live outside India and don’t have access to khoya can try this fail proof Milk Powder Burfi Recipe.
Among the long list of various kinds of barfis, Milk Powder Barfi Recipe is one of the most easiest Indian sweet recipe to prepare for any special occasion. All you need for this delicious dessert are the following ingredients – milk powder, powdered sugar, ghee, milk and cardamom powder. You can add saffron or rose water for a flavour variation. Or even cocoa powder to make the chocolate burfi. And finally, dry fruits of your choice for garnishing….it’s that simple 🙂
Without further ado, let’s jump in to Milk Powder Barfi Recipe!!
Steps to follow for Milk Powder Barfi Recipe:
Click HERE to go directly to the video. Continue to read for detailed recipe for all tips n tricks!!
Prep Work:
This burfi is so quick that you will not have enough time to do any of the below chores once you start making the burfi. So, keep everything ready!!
- Measure out all the required ingredients and set aside.
- Chop a few almonds and pistachios. Crush a few cardamom pods and set aside.
- Grease a square baking pan or a glass pan to set the barfi.
- Alternatively, you can also use a parchment paper (butter paper) on the bottom and grease just the sides.
Let’s start making the Burfi:
- Heat a non stick pan over medium heat.
- Add ghee (clarified butter) and milk. Mix well and bring it to a boil.
- Once the milk starts bubbling, add in the milk powder. Mix thoroughly until no lumps are left.
- Now add the sugar powder and mix. It will leave out some moisture.
- If it is too dry, add a little more milk (2-3 Tablespoons) and mix well until combined. The consistency should be like in the pic. below.
- At this stage keep stirring and in about 4-5 minutes the mixture will start to thicken.
- Add the cardamom powder and mix well.
- It will start to become thick like a dough. Turn off the heat. Do not over cook, otherwise it will become chewy.
- Now immediately pour this on to the greased pan.
NOTE:
- When you roll a pinch of the dough mixture between you fingers, you should get a round ball and it shouldn’t stick to you fingers.(Picture below)
- Now, flatten the top with the help of a spatula or a small bowl to get a smooth surface.
- Sprinkle chopped almonds and pistachios. With the help of a spatula or a bowl, press them gently to the burfi so that they stick well.
- Using a knife, make a rough marking of the burfi squares and leave it to cool down.
- After the burfi has cooled down completely, cut into equal squares and serve.
- You can store these barfis in an airtight container for 2-3 days or refrigerate for about a week.
INSTANT MILK POWDER BURFI RECIPE VIDEO
A Quick Summary:
Milk Powder Barfi Recipe | How to Make Burfi With Milk Powder at Home | Quick Barfi Recipe
Ingredients
- 1 cup Milk Powder Full fat
- 1/4 cup Powdered Sugar
- 1/4 cup Milk divided (a little extra if needed)
- 2 Tablespoons Ghee/Clarified Butter
- 1/2 teaspoon Cardamom Powder
- 8 Almonds chopped
- 10 Pistachios chopped
Instructions
- Grease a square baking pan or a glass pan to set the barfi.
- Heat a non stick pan over medium heat.
- Add ghee and milk. Mix well and bring it to a boil.
- Add in the milk powder. Mix thoroughly until no lumps are left.
- Now add the sugar powder and mix.
- If it is too dry, add a little more milk (2-3 Tablespoons) and mix well until combined.
- At this stage keep stirring and in about 4-5 minutes the mixture will start to thicken.
- Simmer, add cardamom powder and mix well.
- It will start to become thick like a dough. Turn off the heat.
- Immediately pour this on to a greased pan.
- Now, flatten the top with the help of a spatula or a small bowl to get a smooth surface.
- Sprinkle chopped almonds and pistachios. With the help of a spatula or a bowl, press them gently to the burfi/fudge so that they stick well.
- After the burfi has cooled down completely cut into equal squares and serve.
- Store in an airtight container for 2-3 days or refrigerate for about a week.
My Notes:
- Increase quantity of sugar by 1-2 tablespoons if you want more sweet.
- The same recipe can be prepared with sweetened condensed milk. But, avoid sugar in this case.
- Always use low heat to cook while stirring continuously. Otherwise, the milk solids can stick to bottom and brown. This changes the colour of the barfi.
- Do not overcook once the milk solids forms a lump, it will become chewy.
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Do check out KALAKAND MILK BURFI , DESSERT RECIPES and other collections from blog!!
- HOLI RECIPES
- FESTIVAL RECIPES
- DIWALI SWEET RECIPES
- DIWALI SNACKS
- 15 EASY DIWALI SWEETS
- DIWALI FESTIVAL RECIPES
Many more to come!!…..STAY TUNED!!
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Happy Cooking 🙂
Cheers to the year ahead!!
Padma.
