Milk Powder Barfi - Favorite Indain Mithai

Barfi, Barfee, Borfi or Burfi is a milk-based sweet from India. The name comes from Persian word barf, which means snow. Barfi is made by cooking the main ingredients: milk powder and sugar in a vessel until the mixture solidifies. The mixture is then transferred to a shallow pan and cooled down into a fudgey consistency. Finally, it is cut into squares, diamonds shapes and served. This sweet milk dessert has texture that is similar to a fudge with luxurious saffron and cardamom flavors. Barfi is often coated with edible silver leaf (vark) and sometimes rolled in crushed nuts before serving to add more flavor or color.

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Makes 15-16 pieces

  • ½ cup milk
  • ½ cup + 2 tbsp sugar powder
  • 2 cups milk powder
  • ¼ cup butter
  • ½ tsp cardamom powder
  • 6-8 saffron strands
  • 1 tbsp warm milk
  • 3-5 tbsp pistachios, almonds chopped for garnishig
  • siver leaf (optional)
  • Preparation time: 10 min
  • Cooking time: 30 min

How to make Barfi:

  1. Put the butter to a heavy-bottom pan and cook for few seconds on low-medium heat till melt. Do not overheat it. Add milk and mix well.
  2. Add milk powder and cook string constantly for 5 minutes on low - medium heat.
  3. If you want to add saffron, first add it to a warm milk, and then add it to the mixture. (This is optional)
  4. Then, add powdered sugar, cardamom powder and mix in with the mixture. Cook stiring for 5-7 minutes on low flame till the mixture becomes solid mass. To check if is done, take a small piece of it and check if it can form a small ball.
  5. Greese setting tray, cake tin by lining it with parchment paper & brushing some butter over it. to preventt barfi from sticking to it.
  6. Then, transfer the mixture to the tray/tin. With a knife or spoon try to make the surface smooth.
  7. Top with chopped almonds or pistachios. You can decorate it with edible silver/vark.
  8. Let it cool in the refregirator for 3h.
  9. When barfi is set, cut it into squares, rectangles or diamonds. You can store barfi in air tight container in fridge for up to 10 days.


  • Using full fat milk will give richer taste & texture.
  • Always cook on low flame to prevent burning and chenging texture of burfi.

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