milk barfi recipe

Milk Barfi

in Sweets & Snacks

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.

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Ingredients – Dough

  • 2 Cups Powdered Milk

  • ½ 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)

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Ingredients – Sugar syrup (Paag)

  • 1 Cup Sugar

  • 1/4 Cup Water

  • 1/2 Tsp Vanilla Essence

  • 2 Tbsp Ghee

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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 mixture does not get gooey)
  • Then sift the mixture through a fine sieve (to break clumps and leave some textured pieces in the mixture)
  • Grab a medium flat tray and grease the interior with ghee
  • Next, make the syrup by boiling the sugar and water with vanilla essence and ghee to a sticky consistency (when dripped into water, the syrup will move and not dissolve)
  • Once it is ready, add the syrup to the mixture and combine. 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 or by using a silicone spatula
  • 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 if the weather is hot or humid

*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.

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