Milk Powder Burfi is a quick and delicious instant Indian sweet that comes together in just 15 minutes using four simple ingredients: milk powder, ghee, milk, and sugar. This soft, melt-in-the-mouth barfi tastes just like the ones from your favorite sweet shop.
Are you looking 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 known 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. A few more easy dessert recipes to try at home are coconut jaggery burfi, shrikhand, and sooji halwa.
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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.
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 used full-fat dairy milk. You may even use almond milk.
- Sugar: Regular white sugar.
- Ghee: Use good quality homemade ghee, as it enhances the flavor of the barfi. You may also use neutral vegetable oil or unsalted butter, burfis may turn hard.
- Cardamom: I used cardamom powder.
- Nuts: I 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. Add 3 tablespoons ghee, ¼ cup whole milk, and 1 cup dry milk powder. Then, stir thoroughly with a spatula to combine and make sure no lumps are formed.
Add ¼ cup sugar and stir to combine well. The mixture may become slightly thinner. Now, increase the heat to medium-low.
Stir continuously for about 5-7 minutes until it becomes thick. It's important to keep stirring to achieve the perfect texture.
Once the ghee starts leaving the sides of the mixture and you get the right consistency, switch off the heat; otherwise, the burfi will be chewy.
To check the right consistency, take a pinch (it will be hot), and roll it. If it forms a ball, then it means the mixture is ready to make burfi.
Then add ½ teaspoon of cardamom powder and combine well.
Transfer the milk powder burfi mixture and spread it evenly on the prepared greased tray. We are using a spatula coated with ghee to prevent the mixture from sticking to it.
Garnish with 2 tablespoons chopped pistachios and 2 tablespoons almonds on top, and press them gently down with a spoon.
Cover the tray with cling wrap and let it 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!
Expert Tips
- Prepare the milk barfi on low to medium flame to avoid burning the milk powder mixture.
- Do not cook the 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.
Storage Suggestions
Milk powder burfi remains fresh at room temperature for up to 7 days and can last for up to 2 weeks when stored in an airtight container in the refrigerator.
Variations
- Nuts: You can add any nuts of your choice.
- Saffron: You can add a few saffron (kesar) strands for a beautiful color and flavor.
- Chocolate: You may add cocoa powder to the mixture to make chocolate-flavored milk powder burfi.
More Indian Dessert Recipes
Milk Powder Burfi (Instant Barfi under 15 minutes)
Ingredients
- 3 tablespoons ghee
- 1 cup dry milk powder
- ¼ cup whole milk
- ¼ cup sugar (powdered) adjust 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. Add ghee, milk, and milk powder. Then, stir thoroughly with a spatula to combine and make sure no lumps are formed.
- Add sugar and stir to combine well. You may notice that the mixture has become slightly thinner. Now increase the 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, the burfi will be chewy.
- To check the right consistency, take a pinch (it will be hot), and 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 a spatula coated with ghee to prevent the mixture from sticking to it.
- Sprinkle 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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