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Easy Barfi with instant milk powder
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Instant Milk Powder Burfi

Barfi with Instant Milk Powder is the easiest Indian sweet fudge
Course Dessert
Cuisine Indian
Prep Time 2 minutes
Cook Time 12 minutes
Nuts soaking time 10 minutes
Servings 15 pieces
Calories

Ingredients

  • 2 cups Instant milk powder Dairy based, whole milk - (16 oz )powder form
  • 3/4 - 1 cup Granulated sugar
  • 1/2 cup Water Do not increase too much as the burfi will turn too soft
  • 2 tsp Ghee Extra for greasing the tray
  • 4 pods Cardamom Freshly powdered

Garnish

  • 12 Pistachios peeled and sliced
  • 6 Almonds peeled and sliced
  • Few Rose petals dried
  • Few Saffron strands

Instructions

  • Soak the nuts in warm water for 10 minutes. Rub gently to peel off the skin. Slice into small pieces. Keep aside to dry. This is optional. If you like the skin then skip this step.
  • Grease a flat square tray or dish with ghee OR line with parchment paper and keep this ready.
  • Mix the cardamom powdered with the milk powder and keep it ready.
  • In a heavy bottom non stick pan add 1/2 cup water bring it to a boil and add the sugar. Stir until dissolved reduce heat to low and allow it to thicken to one string consistency. Keep checking every few minutes as it will thicken pretty fast.
  • Add 2 tsp ghee to the sugar syrup. Add the milk powder mix and stir well until there are no lumps. Give this mixture a few minutes to thicken and leave the sides of the pan, keep stirring. Immediately transfer to the greased tray.
  • When the mixture is still hot run the knife to cut the square or shapes of your choice. Grease the knife with a few drops of ghee to avoid the mixture sticking to the knife before cutting for perfect edges. Immediately arrange the sliced nuts rose petals and saffron on each piece aiming to the center. Allow the mixture to cool down well for two hours and harden slightly. Separate the squares and serve.

Notes

  • Using the milk powder with intense milk flavor made with whole milk can make or break the recipe.
  • The sugar syrup consistency is very important for the correct texture of barfi.
  • Perfect barfi texture  -The  burfi should not be rock hard like chikki nor soft and squishy. It should be firm and hold the shape well and break off easily when u bite into it.