A barfi which is absolutely smooth melts in the mouth and takes maximum 15 minutes of cooking and 4 ingredients, is milk powder barfi. It is perfect for festivals and other special occasions when you might be occupied in other chores and do not have the time to make elaborate sweets such as gulab jamun or milk cake etc. It is totally fuss-free because unlike most of the barfi recipes it doesn’t call for any sugar syrup etc. I always have some milk powder in my pantry and whenever it is about to expire I resort to milk powder recipes such as this and malai kofta in white gravy etc.
Milk Powder: First things first! You can go for any milk powder that you have. Well, I am not sure about the baby milk powder but Amul milk powder or everyday milk powder, these are the ones I have always used and they have worked well.
Ghee, milk, and sugar: These are a handful of other ingredients required for this recipe. The best part about this recipe is that the proportions mentioned are so accurate that you just need to follow the recipe to the T and you will have perfect milk powder barfi. For sugar, I have given a range so you can add as per your taste.
Flavors: I love the taste and flavor of milk powder, so much that I often dig into it with a spoon. And therefore I have not added any flavors to the milk powder barfi. You can, however, flavor it with cardamom powder, kesar, etc. I have just added silvered pistachios for the garnish.
I am a big fan of milk recipes, reason being, whenever I have some leftover milk I like to make sweet recipes with milk. Or if I am not in a mood to make a proper dessert, I just make condensed milk and use it for my dessert recipes later. Here is how to make condensed milk? I have yet to work on the peda recipes. I shall soon post the milk peda on the blog. Other sweet recipes with milk could be fruit custard, kheer recipes, etc.
Milk powder barfi can be prepared for any special occasion. Do try it on Rakhi this year and surprise and please your brothers.
1.This recipe makes 9-12 milk powder barfi.
2.As a part of preparation, take a square tin. Line it with parchment paper. Grease the parchment paper well with ghee.
Tips:You can also use a plate to set the barfi but for neat squares it is better to use a square or rectangular tin.
3.In a kadai or pan add 3 tbsp melted ghee. Melt the ghee and then measure 3 tbsp of it.
4.Add in ¼ cup of milk.
5.Next goes in 1 cup of milk powder.
6.Mix well to ensure there are no lumps. Cook on a low flame.
7.Next goes in powdered sugar. You can add 2 tbsp to 1/3 cup as per taste.
8.Cook it on low flame, stirring continuously.
9.After 10-12 it will thicken and come together as a lump.
Tips:The best way to check any fudge or barfi is to add in a tiny portion in cold water. Try to make a ball with that portion. If it forms a ball, it is done. If it dissolves in water or doesn’t form a proper ball, cook further.
10.Set it in a tin lined with a greased parchment paper. Be quick. Even I was quick and therefore missed taking the pictures. Thereafter spread silvered pistachios on it.
11.Press in the garnish using a bowl.
12.Let it set till firm. I popped in my refrigerator for 30 minutes. Although I believe if I would have kept longer I might have got better and neater pieces. Thereafter take out and pull the parchment paper.
13.Cut the sides. Do not discard these. They are equally tasty. Just for neat pieces! Then cut into pieces of desired size. I like to use a ruler as I am poor at eye baling.
14.Serve at room temperature. Bon appétit!
PREP TIME 5 minutes
COOK TIME 15 minutes
TOTAL TIME 20 minutes
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