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.
- 2 Cups Powdered Milk
- ½ Cup Milk
- 2 Tbsp Ghee (Clarified Butter)
- 1 Tbsp Cardamom (Elaichi)
- 1 Tsp Nutmeg (Jaifar)
- Food Colouring – Optional
- Hundreds & Thousands (Optional)
- 2 Cups Sugar
- 2 ½ Cups Water
- 1 Tsp Vanilla Essence
- 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 (from step 1) 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 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