Instant Barfi Recipe | Barfi with Milk Powder

This milk powder barfi recipe is the easiest one to prepare without any preservatives and artificial flavors and with no compromise on taste. It is super delicious in taste, loved by everyone and can be easily prepared by a beginner chef too. It will just melt in your mouth.

This recipe is something you should definitely try out at this season. It is a quick recipe with simple ingredients such as ricotta cheese, milk powder, sugar, cardamom powder and butter. You can always garnish your barfis with nuts of your choice and edible silver or chandi warq. You can use brown sugar for this recipe instead of white sugar, it won’t affect the taste but will give it a little brownish colour which is totally okay.

The best part of this recipe is that you can make a big batch and freeze it for later use. Ever since I learnt this recipe, I make it pretty often in bulk, freeze it in an airtight container and serve small pieces of it after dinner. If you are a barfi lover like me, then this recipe is for you. Trying this popular sweet delicacy once will force you to make it again and again. All you need to do is to follow this tasty recipe.

If you give this recipe a try, please share a photo with me on my Instagram.

This barfi recipe calls for a combination of wonderful ingredients, and they include:

Storage Suggestions:

• It can be stored in refrigerator up to 1 week in an airtight container.
• The best part of this recipe is that it freezes pretty well. You can make a big batch and freeze it in freezer bag or an airtight container up to 2 months. Be sure to defrost the barfi at room temperature before consumption.

Other variations of the barfi using this recipe:

This recipe can be adapted to make various kinds of barfis having different flavors:

• You can make chocolate barfi by adding cocoa powder and then garnish with chocolate chips.
• Adding pista and green color will give you a pista barfi.
• You can make rose barfi by adding rose water or ground rose paste and pink color.

How to know that the burfi is ready?

• When the mixture turns thick and begins to form a dough that moves together in a single mass that means it is ready.
• The barfi will not set if you undercook it. It should not be sticky once it cools down. If it is sticky, that means it is undercooked. Just pour it again into the pan and cook for some time.
• Similarly, don’t overcook otherwise it will turn chewy.
• Watch the step-by-step recipe to see what the mixture should look like before you pour it into the container.

Tips to make the best barfi:

• Use full fat milk powder.
• Cook on low to medium flame.
• Continuous stirring to avoid making lumps.
• You can adjust the sweetness as per your liking.
• Gurh or shakar (brown sugar) can be used instead of white sugar for this recipe, it won’t affect the taste but will give it a little brownish colour which is totally okay.
• This recipe can be easily doubled or tripled.
• Garnishing with nuts and edible silver is completely optional.
• Allow it to rest 3 to 4 hours before cutting.

Equipment, tools or ingredients I used:

With Pictures and Links:

Nonstick Pan

Milk Powder

Silicon Utensils

Wooden Spoons

Glass Dish

Edible Silver Leaves

Reusable Containers

Freezer Bags

Watch how to make this delicious barfi:

Delicious recipes you should try:

• Beef Pulao
• Rasmalai
• Baked Masala Mutton Leg / Shoulder
• Mango Ice Cream
• Street Style Masala Soda

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Barfi with Milk Powder

Serves: 18 Prep Time: 10 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 50 calories 50 fat

Rating: 4.8/5

( 13 voted )

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Ingredients

• Butter (unsalted) – 3 tablespoons
• Ricotta Cheese – 500 grams
• Cardamom Powder – ½ teaspoon
• Sugar – 1 cup
• Milk Powder (full cream) – 2 cups
• Almonds and Pistachios (sliced) – 4 tablespoons
• Edible Silver Leaves or Chandi Warq – for garnishing

Instructions

Step by step recipe is given below:

1. Melt butter in a pan over medium heat and add ricotta cheese.
2. Stir until everything is incorporated.
3. Add cardamom powder and sugar.
4. Stir till the sugar has melted and blended well.
5. Add milk powder and mix it well.
6. Add half of the almonds and pistachios.
7. Cook stirring continuously on medium flame till all the liquid dries and begins to form a dough that moves together in a single mass.
8. Pour this mixture into a greased container and spread it.
9. Garnish with the remaining pistachios and almonds.
10. Apply edible silver leaves or chandi warq. Let it cool completely.

Cut into square or diamond shaped pieces. Enjoy! And Remember ‘COOKING IS EASY’!

Notes

• Cook on low to medium flame.
• Continuous stirring to avoid making lumps.
• You can adjust the sweetness as per your liking.
• Gurh or shakar (brown sugar) can be used instead of white sugar for this recipe, it won’t affect the taste but will give a little brownish colour to the barfi which is totally okay.
• This recipe can be easily doubled or tripled.
• Garnishing with nuts and edible silver is completely optional.
• Allow it to rest 3 to 4 hours before cutting.