Milk Powder Burfi is an easy and delicious Instant barfi recipe that can be made in under 15 minutes with just four main ingredients: milk powder, ghee, milk, and sugar. Milk powder barfi is soft, melts in the mouth, and tastes just like those in the sweets shop.
Are you looking out for a quick dessert to prepare for this Diwali or Holi? Or some guests suddenly show up at your home? If you are wondering what dessert to make, then this Instant Milk Powder Burfi is a go-to recipe prepared in under 15 minutes. Burfi is also sometimes written as Barfi.
Kids will surely enjoy this soft, moist, melt-in-the-mouth type of Barfi. My daughter loves these burfi's and also Kaju Katli. Since they are a healthy alternative to chocolates, I often pack them for the school lunch box as a snack. Another healthy snack I often pack is Caramel Makhana.
What is Milk Powder Burfi?
Milk powder Burfi or Milk Burfi is a homemade milk powder fudge made with store-bought milk powder, milk, ghee, and sugar. Flavoring agents like cardamom powder or saffron are often used to enhance the flavor, but they are optional.
Also, check out other Dessert Recipes like Coconut Jaggery Burfi, Pineapple dessert, Avocado chocolate mousse, and Rice Pudding from my blog
Milk Powder Barfi Ingredients
- Milk Powder: I generally use Nestle every day Milk Powder or Amulya milk powder (dairy whitener). You can use any store-bought milk powder.
- Milk: I have used full-fat dairy milk. You may even use almond milk.
- Sugar: Regular white sugar
- Ghee: Use good quality ghee (clarified butter) as it enhances the flavor of the barfi. You may also use neutral vegetable oil or unsalted butter, burfis may turn hard.
- Cardamom: I have used cardamom powder.
- Nuts: I have used almonds and pistachios for garnishing.
How to Make Milk Powder Burfi
Either grease a tray with ghee or line a tray with parchment/butter paper. Set aside.
Heat a nonstick pan on low heat and add ghee, milk, and milk powder. Then stir thoroughly with a spatula to combine and make sure no lumps are formed.
Add sugar and combine well again. You will notice after adding sugar; paste has become a little thin, so now increase heat to medium-low.
Stir continuously for about 5-7 minutes, till it becomes thick. It's important to keep stirring to get the perfect texture.
Once the ghee starts leaving the sides of the mixture and you get the right consistency, switch off the heat; otherwise, burfi will be chewy.
To check the right consistency, take a pinch (it will be hot), roll it, if it forms a ball, then it means the mixture is ready to make burfi.
Then add the cardamom powder and combine well.
Transfer the milk powder burfi mixture and spread it evenly on the prepared greased tray. We are using ghee applied spatula to avoid the mixture sticking to it.
Spread some chopped pistachios and almonds on top for garnishing and press them gently down with a spoon.
Cover the tray using a cling wrap and let them set well for 1-2 hours. If you are in a hurry, you can also put it in the refrigerator for 15-20 minutes to cool down quickly.
Once cooled, take a sharp knife, apply some ghee on it, cut into small squares, and enjoy milk powder barfi!
Tips & Variations
- Prepare the milk barfi/burfi on low to medium flame to avoid burning the milk powder mixture.
- Do not cook milk powder mixture more, it will result in hard burfis.
- If you want to cool the burfi layer quickly, then put it into the refrigerator for at least 15-20 minutes.
- You can also add nuts of your choice.
- Stays good at room temperature for 7 days.
Recipe FAQs
You can use any brand available in the market. I have tried making this milk powder burfi recipe with Nestle everyday Milk Powder and Amulya milk powder (dairy whitener).
It stays good for seven days at room temperature and up to 2 weeks when refrigerated in an air-tight container.
More Dessert Recipes
- Badam Halwa using Almond flour
- Coconut Ladoo with Condensed Milk
- Besan Ladoo
- Semiya Payasam (Vermicelli Kheer)
- Moong Dal Payasam
- Makhana Kheer
- Chana Dal Payasam
- Lauki Kheer
Check out more 12+ instant pot Indian dessert recipes from my blog.
Milk Powder Burfi (Instant Barfi under 15 minutes)
Ingredients
Measuring cup used [1 cup = 250 ml]
- 3 tablespoons ghee (clarified butter)
- 1 cup dry milk powder
- ¼ cup milk
- ¼ cup sugar (powdered) you can add more sugar according to your preference.
- 2-3 green cardamoms powdered
- 2 tablespoons pistachios finely chopped
- 2 tablespoons almonds finely chopped
Instructions
- Either grease a tray with ghee or line a tray with parchment/butter paper. Set aside.
- Heat a nonstick pan on low heat and add ghee, milk, and milk powder. Then stir thoroughly with a spatula to combine and make sure no lumps are formed.
- Add sugar and combine well again. You will notice after adding sugar; paste has become a little thin, so now increase heat to medium-low.
- Stir continuously for about 5-7 minutes, till it becomes thick. It's important to keep stirring to get the perfect texture.Once the ghee starts leaving the sides of the mixture and you get the right consistency, switch off the heat; otherwise, burfi will be chewy.
- To check the right consistency, take a pinch (it will be hot), roll it, if it forms a ball, then it means the mixture is ready to make burfi.Add the cardamom powder and combine well.
- Transfer the milk powder burfi mixture and spread it evenly on the prepared greased tray. We are using ghee applied spatula to avoid the mixture sticking to it.
- Spread some chopped pistachios and almonds on top for garnishing and press them gently down with a spoon.
- Cover the tray using a cling wrap and let them set well for 1-2 hours. If you are in a hurry, you can also put it in the refrigerator for 15-20 minutes to cool down quickly.
- Once cooled, take a sharp knife, apply some ghee on it, cut into small squares, and enjoy milk powder barfi!
Video
Notes
Tips & Variations:
- Prepare the milk barfi/burfi on low to medium flame to avoid burning the milk powder mixture.
- Do not cook milk powder mixture more, it will result in hard burfis.
- If you want to cool the burfi layer quickly, then put it into the refrigerator for at least 15-20 minutes.
- You can also add nuts of your choice.
- Stays good at room temperature for 7 days.
Nutrition
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