Instant Milk Barfi Recipe | Easy Milk Powder Barfi | Instant Burfi | Kitchenstagram
Milk Barfi is a classic Indian sweet that;s rich, creamy and irresistibly soft. Made with milk powder instead of khoya, it has a smooth, fudge-like texture infused with the delightful aroma of saffron and cardamom. This quick version brings traditional taste without long hours of stirring milk. Perfect for festive occasions like Diwali and Rakshabandhan, it’s treat that beautifully blends simplicity with elegance. The recipe uses everyday ingredients to create a premium mithai that looks festive and tastes luxurious. Whether you’re preparing sweets for guests or gifting homemade treats, this milk barfi is an ideal choice. Its melt-in-the-mouth consistency and subtle flavours make it a favorite during celebrations. With milk powder adding richness and texture, this easy barfi is sure to win hearts and save time in the kitchen. A delicious way to bring sweetness to your festive table.
Plain milk powder barfi serves as the classic foundation for countless variations of Indian sweets found in mithai shops. Once you master this simple version, you can easily customize it with delightful flavours like gulkand, pistachio or chocolate layers. Soft, rich, and melt-in-the-mouth this gluten-free treat requires no baking and makes a perfect festive dessert-similar in easy and charm to traditional Bengali Sondesh.
What is Barfi?
Barfi, also known as burfi, is a classic Indian sweet loved across generations. Its name comes from the word meaning “snow,” reflects its soft, melt-in-mouth texture and pale color. Made from milk solids or khoya, sugar and ghee, this rich fudge-like treat comes in countless flavours and varieties enjoyed during festivals and celebrations.
Why you’ll love this recipe?
Quick and convenient: This milk powder barfi comes together effortlessly in less than an hour, including chilling time. Since milk powder replaces khoya, the cooking process is drastically shortened. It’s ideal when you need a festive sweet in a hurry-perfect for Diwali, Rakshabandhan or any celebration.
Simple ingredients: You only need a handful of pantry staples to make this barfi. Everything from milk powder to ghee and sugar is easily available at any local store. Optional touches like saffron or nuts can elevate its look and flavour, but the base recipe remains fuss-free.
Party-perfect dessert: Its rich yet delicate taste makes it a highlight at festive gatherings. You can decorate the barfi with silver leaf, nuts or coloured sprinkle to complement your celebration’s theme.
Foolproof for Beginners: Even if you’re new to making Indian sweets, this recipe is incredibly straightforward. Clear steps and simple ingredients make it achieve for anyone- from novice cooks to seasoned mithai makers.
Ingredients needed for Milk Powder Barfi:
Milk Powder: Use plain unsweetened milk powder as the base for this barfi. It gives the mithai its soft, creamy texture and helps it set beautifully without requiring khoya.
Full-Fat Milk: The richness of full-cream milk adds a natural sweetness and depth to the dessert. Its higher fat content gives barfi the signature fudgy consistency and luxurious mouthfeel.
Ghee: Authentic Indian ghee brings unmatched aroma and flavour to this recipe. It not only prevents sticking but also adds that perfect melt-in-mouth texture. Using pure homemade or store-bought desi ghee makes a noticeable difference.
Sugar: Always grind the sugar before using so it dissolves quickly and evenly. Powdered or confectioner’s sugar blends effortlessly, ensuring a smooth barfi with no graininess.
Cardamom Powder: Freshly ground cardamom lends an unmistakable fragrance and warmth. Crushing the seeds from whole pods right before adding them enhances the barfi’s flavour, giving it a traditional touch.
Saffron: Infuses the sweet with golden hue and delicate floral aroma. A few strands go a long way in elevating the overall taste and visual appeal.
Nuts: Thinly sliced almonds or pistachios provide a lovely contrast in texture, adding crunch to the soft, milky base.
Edible Silver Leaf (optional): edible silver leaf or varak is optional but often used for a festive presentation, giving the barfi a luxurious, celebratory finish.
Storage Tips:
Keep milk powder barfi refrigerated to maintain freshness and texture. It stays fine at room temperature for a short period, around a day or two. You can also freeze the barfi for longer storage and thaw it before serving.
Ingredients:
2 1/2 cups Milk Powder
1 cup Whole Milk
4 1/2 tbsp Ghee
6-8 tbsp Powdered Sugar (adjust to taste)
1 tsp Cardamom Powder
A pinch of Saffron
1 tbsp Pistachio, slivered
7-8 nos. Almonds, slivered
Edible Silver Leaf (optional)
Preparation:
- Step 1: Line an 8” square pan with parchment paper so that it hangs over two opposite sides of the pan.
- Step 2: In a non-stick wok on medium heat, add ghee and allow it to melt. Then add whole milk and saffron, stir with a spatula.
- Step 3: Then add milk powder and mix continuously to incorporate the milk powder into the milk.
- Step 4: Continue to cook on medium heat until the milk begins to thicken. Then add powdered sugar and cardamom powder, mix and keep stirring until the whole thing becomes a mass. Continue to mix and fold the barfi batter until it starts to pull away from the sides, leaving no residue.
- Step 5: Remove the wok from the heat, and scoop the batter into the prepare pan. Using a silicon spatula spread the batter across the pan and then smooth out the top of the barfi.
- Step 6: Sprinkle slivered pistachios and almonds all over and press them lightly. Apply the edible silver leaf sporadically on the barfi.
- Step 7: Let the barfi set in the refrigerator or at room temperature for a minimum 1 hour. Once the barfi has set, use the parchment paper to lift it out of the pan. And cut in even 20 squares.
- Step 8: Serve chilled and enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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