milk barfi recipe

Milk Barfi

Servings

10 servings

Prep time

30 minutes

Cooking time

1 hour

Difficulty

Tricky

This recipe for milk barfi is just so delicious. Unlike traditional Fiji milk barfi (which is mostly comprised of powdered milk), this one is made out of powdered and liquid milk dough. This dough is then grated to give it a beautiful texture when eaten.

Milk Barfi is often made during festivities such as Diwali and other Hindu festivals as well as during Eid. It is also a popular choice for birthday celebrations or as a snack.

The trickiest aspect of the recipe would be its sugar syrup. If it isn’t done properly, the entire recipe may fail. So be sure to test the syrup’s consistency in a small portion of the mixture.

Share this recipe with friends and family because it is sure to please (share buttons are at the end of the recipe). P.S. Because these milk barfis are super sweet, please moderate your daily intake.

Ingredients – Dough

  • 2 Cups Powdered Milk

  • Β½ Cup Milk

  • 2 Tbsp Ghee (Clarified Butter)

  • 1 Tbsp Cardamom (Elaichi)

  • 1 Tsp Nutmeg (Jaifar)

  • 1 Tsp Vanilla (or Vanilla Essence)

  • Food Colouring – Optional

  • Hundreds & Thousands (Optional)

Ingredients – Sugar syrup (Paag)

  • 2 Cups Sugar

  • 2 Β½ Cups Water

  • 1 Tsp Vanilla Essence

Directions

  • Mix together the powdered milk, elaichi, jaifar in a bowl. Set aside
  • Pour the milk into a small bowl. In the milk, add the vanilla essence and food colouring. Then add this to the dry ingredients (gradually in small amounts so the dough does not get gooey) and make into dough
  • Then grate the dough in a grater and break the bigger pieces into small bits and set aside
  • Grab a large flat tray and grease the interior with ghee
  • Next, make the syrup by boiling the sugar and water with vanilla essence to a 2 thread consistency (when dripped into water, the syrup will move but not dissolve)
  • Once it is ready, add the syrup to the grated dough and mix. Then place it into the ghee – greased tray with wet hands. Be very quick during this process as the sugar syrup will harden the cooler it gets (wet fingers constantly to avoid burning)*
  • Spread the mixture evenly on the tray by patting down with the palms of your hands
  • Sprinkle Hundreds & Thousands and press down lightly to set them to the surface of the barfi
  • Let it cool for a few minutes then cut into squares with a wet knife and let it set for a few hours
  • Remove the squares and place into an airtight container. Stays fresh for a week. Refrigerate during hot seasons

*Please note that you may not need to use all the sugar syrup. Adjust accordingly – you may need to add only the required amount to make sure the mixture will set.

16 Comments

  1. hi My syrup always does not cook right way. Please Help

    • That Fiji Taste

      Hi Ashni, I have faced this problem many times. I found that different stoves can have different cooking times for the syrup. Be patient with the cooking and check it every 5 minutes for consistency. Good luck!

  2. This is a great recipe, thank you for taking the time to write the article.

  3. This receipe is not correct.
    Please do not follow this receipe.
    I made and exactly followed the receipe and it was like a soup. Such liars.

    • That Fiji Taste

      But the question remains… was it a tasty soup? Haha, I think your issue may have been the sugar syrup consistency, it needs to be at two threads and is a tricky process. Trial and error makes a good sweet maker. Like a baker’s bread, it cannot be perfect on the first try. Give it another try!!

    • Rose lack vocabulary! SAD!!

      Vinaka Shivangni.

    • sarojini devi

      Hi I am wondering if the syrup is too much for 2 cups of milk

      • That Fiji Taste

        Hi Sarojini, the sugar syrup was made on a ratio to achieve the right consistency. As the recipe suggests, don’t put all the syrup at once, adjust and add as much as needed πŸ™‚

  4. Emerson Campbell

    what temperature do you set the oven to cook it?

  5. I’ve only tried making barfi with 3 failed attempts..πŸ˜‚
    But after following this recipe , it came out perfect. 😁

    Thank you very muchπŸ€—
    Lisa Singh

    • That Fiji Taste

      Hi Lisa! I am glad that the recipe worked for you. Making barfi can be really tricky because of the sugar syrup and I am glad you kept trying πŸ™‚ That’s what cooking is all about.

  6. Blessed to have a site where I go to for our take on Indian food. I enjoy cooking all cuisines and have been thinking of the history of Indian cuisine in Fiji. Love the fusion. Would love to be able to contribute meat recipes with fennel seeds. And all those years, I thought the three sisters; fenugreek, mustard and cumin was all I had to work with.

    • That Fiji Taste

      Hi Bianca, great to hear that you find our website so useful. I would be interested to know about your meat and fennel seed recipes, please share on our Facebook page – That Fiji Taste. It will give us a chance to share and discuss your recipes and ideas in an open forum with Fiji food lovers!

  7. Your recipe calls for 1tsp of vanilla to add to the sugar and water mixture. It also ask’s for vanilla in the liquid milk mixture that is added to the powdered milk. A little confusing as you only list the vanilla once in your ingredients. I am originally from Fiji living in Canada and was looking forward to this recipe which didn’t turn out the way I remember barfi to be unfortunately. Not easy to grate dough, turned out a bit hard. Can you do this recipe without grating the dough?

    • That Fiji Taste

      Hi Veena, thank you for giving the recipe a try. My apologies, I did in fact forget to add the extra teaspoon of vanilla essence into the recipe list for the milk dough and have changed it. Unfortunately, this isn’t a recipe you can make without making a dough. It is a different take on the classic barfi as I have mentioned above. I will be adding the normal powdered milk barfi recipe soon so join our Facebook page to see the new recipe when it is added to the website.

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