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Milk Barfi Recipe

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4.8 from 295 reviews

Milk Barfi is a traditional Indian sweet made from milk, milk powder, ghee, and sugar, flavored with cardamom and saffron, and garnished with chopped pistachios and edible silver foil. This rich and creamy dessert is cooked gently on the stovetop until thick and set into squares, perfect for festive occasions or as a delightful treat.

Ingredients

Scale

Main Ingredients

  • 70 grams ghee
  • 250 grams whole milk
  • 200 grams sugar
  • 310 grams whole milk powder
  • 1 tsp ground green cardamom
  • 1 tsp lemon juice
  • Pinch of salt
  • Pinch of saffron

Garnish

  • 7 pistachios, chopped
  • Edible silver foil

Instructions

  1. Prepare the Pan: Line an 8-inch square pan with parchment paper so that it hangs over two opposite sides of the pan. This will help in lifting out the set barfi easily later.
  2. Combine Milk and Ghee: Place a nonstick pan on medium heat. Pour in the whole milk, then add the ghee. Stir continuously with a rubber spatula until the ghee has mostly combined with the milk.
  3. Add Sugar: Pour the sugar into the pan and stir continuously until the sugar fully dissolves into the milk and ghee mixture.
  4. Add Milk Powder: Reduce the heat to the lowest setting. Gradually add the whole milk powder and stir well to rehydrate it into the mixture, making sure no lumps form.
  5. Cook and Thicken: Continue stirring without breaks on low heat for 4-5 minutes, scraping the bottom and sides of the pan to prevent burning. The mixture should reduce by about half and start thickening.
  6. Add Flavorings: Mix in the ground cardamom, lemon juice, salt, and crush the saffron between your hands directly over the pan so its flavor is released. Stir the mixture thoroughly to incorporate the spices.
  7. Final Thickening: Continue mixing and folding the barfi batter for another 4-5 minutes until it thickens further and starts to pull away from the sides of the pan, leaving no residue.
  8. Set the Mixture: Remove the pan from the heat. Using a silicone spatula, transfer the batter into the prepared square pan, spreading it evenly and leveling the surface as much as possible.
  9. Add Pistachios: Sprinkle and press the chopped pistachios evenly over the top of the barfi for added texture and decoration.
  10. Chill the Barfi: Cover the pan and place it in the refrigerator. Allow the barfi to chill for at least 30 minutes until it is fully set and firm to touch.
  11. Apply Silver Foil and Serve: Once set, lift the barfi out of the pan using the overhanging parchment paper. Apply edible silver foil sporadically on top for a traditional decorative finish. Cut into 16 evenly sized squares and serve chilled.

Notes

  • Using a nonstick pan is crucial to prevent the milk mixture from sticking and burning.
  • Continuous stirring on low heat ensures the mixture thickens evenly without burning.
  • Allowing the barfi to chill thoroughly before cutting helps achieve clean slices.
  • The lemon juice helps prevent crystallization and balances the sweetness slightly.
  • Edible silver foil is optional but adds a beautiful traditional touch for serving.
  • Store leftover barfi in an airtight container in the refrigerator to maintain freshness.

Keywords: Milk Barfi, Indian sweets, Milk powder dessert, Cardamom barfi, Traditional Indian dessert, Festive sweets

Find it online: https://yumwithmia.com/milk-barfi-recipe/