Best Easy Milk Barfi In 30 Minutes

Now the fastival season has started and we are craving for sweets, so next I am going to share with you such a dish which is made with just 4-5 ingredients and that too with very little quantity. Which is also very tasty and delicious to eat. That is "milk barfi". Whose delicious creamier texture makes our festivals, family gathering even more sweet. If you are planning such a sweet which melts when kept in the mouth, then milk barfi is the best choice. Let's see how to make it step by step at home.

Why milk barfi?

Milk barfi is a simple and delicious Indian traditional dish. It is made with condensed milk, sugar, and nuts. It is a delicious dish made with few ingredients. It will never disappoint you with its creamier texture and sweetness. The right techniques are the key to perfect milk barfi. I give all the tips and techniques for the milk barfi in this blog, so you can also try this at your home.

Ingredients you'll need:

• 2 cup Milk powder

• 1 cup Milk ( full fat Milk is best)

• 2 tbsp ghee ( for adjust the sweetness)

• 1/4 tbsp cardamom powder ( to flover boost)

• Chooped nuts : almond, chawier, pistachios ( for Garnishing)

Let's see how to make it step by step:

Prepare the Ingredients:

To start making milk barfi, first gather all the ingredients once, this way you will remain consistent while making milk barfi. If you are adding nuts then first chop it and keep it aside.

Beging cooking the milk:

• First take a heavy bottom pan. The heavy bottom is so that the milk does not stick to the pan and your milk does not boil. Then heat it on medium flame.

• Then add ghee to the pan. Once the ghee melts, add milk to it and let it heat up (but do not boil).

• Once the milk has become a little warm, add the milk powder gradually while stirring continuously so that there are no lumps and keep stirring continuously till the mixture becomes thick and smooth.

Add suger:

If the milk and milk powder are mixed once, then add some sugar to it and keep stirring continuously till the sugar dissolves completely and the mixture becomes thicker.

Add flovers:

Then keep stirring the mixture continuously on low flame until the mixture leaves the sides of the pan. At this point in your mixture you may add cardamom powder for flower. The mixture will turn into thick dough, its signal.that its almost done.

Shape and set the barfi:

• Once a mixture get right consistency then then transfer it in grease plate or try. Use spoone to spred the mixture smooth and even layer.

• While it same warm, add the chopped nuts into top of the mixture and press lightly for they stick on barfi.

Cut and serve:

• Now you have to cool the barfi completely. And use a knife to cut the barfi in squash or diamond shape.

• Remove each pieces from the try and now your milk barfi is ready to eat and enjoy it.

Tip's for perfect Milk Barfi:

Use full fat milk:

This gives your barfi a amazing tivher and beautiful texture.

Stir continuously:

Milk burns very quickly. That is why you have to keep stirring it continuously so that it does not stick to the pan.

Check consistency:

Our mixture should be thick so that it holds its shape. If it is a little soft, cook it for a little longer. If it is a little hard, cook it for a little longer. And add some milk to maintain consistency.

Grease tray:

To prevent stickying, grease the tray with ghee or add butter papper .

Variations to try:

Milk barfi I versatile dish, which you can customise according to your taste and choice. Here, is few ideas to try:

Kesar milk barfi:

Add a few  strands of saffron in warm milk before it adding in mixture. Its gives the richer flover and golden- yellow colour to barfi. 

Chocolates milk barfi:

Melt some chocolates or add coco powder to the mixture for the chocolate twiste. You can also add the chopped chocolates on top of the barfi or darzzil with melted chocolates. It's gives the chocolate taste to barfi.

Fruit and nuts milk barfi:

Add fruit like pules, mango, strobbery or pineapple to give barfi fruits flover. Mango pulps work exceptional well it giving sweet and tanngy flover to barfi.

Rose milk barfi:

Add sum rose or rose essence to mixture to gives the barfi lovely flover and pink colour. Garnish with the rose petals for elegent look.

Peanut butter milk barfi:

Add a scoop of peanut butter  in to the barfi mixture it's nuty , creamier variations add western taste in indian traditional sweet. 

Julab jaamun flover milk barfi:

Add sum khoya( reduce the milk) and some cardamom powder to make barfi flover like gulab jaamun. This variations is soft, rich and delicious. 

Frequently ask questions:

Can I make barfi without milk powder:

Yes, you can use khoya instant of milk, khoya gives your barfi richer taste. And you cannot identify whether it is milk powder or khoya.

Why is my barfi texture is so sticky:

If it look like to sticky, it may be you have to mixture to long for right consistency. Be patient cook on low flame, stir until it thicker.

Do I store the milk barfi:

Yes, you can store it in airtight container at room temperature 2-3 days and in refrigerator it about a week.

Can I make the barfi vegan:

To make the vegan milk barfi, you can try coconut milk or coconut oil instant of milk powder or ghee. It alter the taste and texture. 

Serve and enjoyed:

Now your sweeter and creamier milk barfi is ready to eat, with few ingredients and right techniques you can create barfi which melted you mouth. This is the best option in any function, fastival or get together. It's creamier texture and sweet aroma are the best choice,  especially Diwali fastival. You must try it recipe at home and make your day sweet.

Also try :mava barfi, coconut ladoo 

Happy cooking!