Craving a melt-in-your-mouth Indian sweet but short on time? This instant Milk Barfi Recipe is your delicious solution. In just 15 minutes, you can create a rich, creamy, and utterly decadent dessert that tastes like it simmered for hours. Forget complex steps and long cooking times; this recipe uses a few simple ingredients to deliver a classic treat perfect for any celebration or sweet craving.
We’ll walk you through every simple step to ensure you get that perfect, fudgy texture every single time. Get ready to impress your family and friends with the best homemade milk barfi they’ve ever tasted!
What is Milk Barfi?
Milk Barfi, also known as Doodh Barfi, is a beloved Indian sweet, or ‘mithai’. It’s a type of milk fudge made by thickening milk and sugar until it solidifies. Traditionally, this process can be quite long, involving simmering full-fat milk for hours to create milk solids called ‘khoya’ or ‘mawa’. Our modern take on this classic uses a shortcut that delivers the same authentic flavor without the lengthy process, making it an accessible treat for today’s enthusiastic home cook.
Why You’ll Love This Instant Milk Barfi Recipe
Incredibly Fast: This entire recipe comes together in about 15 minutes, making it perfect for last-minute dessert needs.
Minimal Ingredients: You only need 4 core ingredients—milk powder, ghee, sugar, and milk—to create this masterpiece.
Foolproof Results: The step-by-step instructions are clear and simple, guaranteeing a perfect texture even for beginners. Try our easy baking recipes for more simple yet impressive treats.
Utterly Delicious: It’s creamy, sweet, and has a rich, milky flavor that is simply irresistible.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity. Here are the key players:
Ready in just 15 minutes, this milk powder barfi is perfect for sharing!
Ghee: Provides a rich, nutty flavor that is essential for authentic Indian sweets.
Milk: Use whole milk to add moisture and help create a smooth, lump-free mixture.
Sugar: Regular granulated sugar works perfectly to provide the right amount of sweetness.
Milk Powder: This is the star ingredient for our instant version. Always use full-fat milk powder for the creamiest, richest results.
Cardamom Powder: Adds a beautiful, warm fragrance and classic flavor.
Pistachios & Almonds: Finely chopped for garnish, they add a lovely color and crunch.
How to Make Milk Barfi: A Step-by-Step Guide
Follow these simple steps for a perfect batch of milk barfi.
Prepare the Pan: Start by greasing an 8×8 inch pan or a thali with a little ghee. You can also line it with parchment paper for easy removal.
Create the Slurry: In a large, heavy-bottomed pan, gently warm the ghee over low heat. Add the milk and sugar, stirring continuously until the sugar completely dissolves. Do not let the mixture boil.
Add Milk Powder: Turn off the heat. Gradually add the milk powder to the pan, whisking continuously to prevent any lumps from forming. Whisk until you have a smooth, thick paste.
Cook the Mixture: Turn the heat back on to low. Cook the mixture, stirring constantly with a spatula. It will begin to thicken and pull away from the sides of the pan. This should take about 5-7 minutes.
Check for Doneness: The mixture is ready when it forms a single, non-sticky mass. You can test this by taking a tiny piece, letting it cool for a few seconds, and trying to roll it into a ball. If it doesn’t stick to your fingers, it’s done.
Set the Barfi: Stir in the cardamom powder, then immediately transfer the mixture to your prepared pan. Use the back of the spatula to spread it evenly.
Garnish and Rest: Sprinkle the chopped pistachios and almonds over the top. Gently press them into the barfi with the spatula. Let it set at room temperature for at least 1-2 hours, or until firm.
Cut and Serve: Once set, slice the barfi into squares or diamonds. Serve immediately or store for later.
The melt-in-your-mouth texture of homemade milk barfi is pure bliss.
Pro Tips for the Perfect Doodh Barfi
Making this Milk Barfi Recipe is easy, but these tips will make it absolutely perfect.
Use a Heavy-Bottomed Pan: This is crucial for preventing the milk mixture from scorching or sticking to the bottom.
Low and Slow is Key: Keep the heat on low throughout the cooking process. High heat can burn the milk powder, giving the barfi a brownish color and a bitter taste.
Stir Constantly: Do not step away from the pan! Continuous stirring ensures even cooking and a smooth, creamy texture.
Don’t Overcook: Overcooking the mixture will result in a hard and chewy barfi. Remove it from the heat as soon as it forms a non-sticky mass that pulls away from the pan. For another simple and sweet treat, check out these no-bake Oreo truffles.
Delicious Variations & Add-ins
While the classic cardamom-flavored barfi is divine, feel free to get creative!
Rose Barfi: Add 1-2 teaspoons of rose water along with the cardamom powder for a lovely floral note.
Saffron Barfi: Soak a pinch of saffron strands in 1 tablespoon of warm milk and add it with the sugar for a beautiful color and aroma.
Chocolate Barfi: Mix in 2-3 tablespoons of unsweetened cocoa powder with the milk powder for a decadent chocolatey twist.
Storage Instructions
Store your homemade milk barfi in an airtight container. It will stay fresh at room temperature for up to 3-4 days. For longer storage, you can refrigerate it for up to 2 weeks. Let it come to room temperature before serving for the best texture.
A chewy texture in milk barfi is almost always a sign of overcooking. If the mixture is cooked for too long, the sugar will start to caramelize and harden, resulting in a tough, chewy barfi instead of a soft, melt-in-your-mouth one. Be sure to remove it from the heat as soon as it forms a non-sticky ball.
It is highly recommended to use full-fat milk powder for this recipe. The fat content is crucial for achieving a rich flavor and a creamy, fudgy texture. Using non-fat milk powder can result in a drier, more crumbly, and less flavorful barfi.
The mixture is ready when it thickens and starts pulling away cleanly from the sides and bottom of the pan, forming a single mass. A simple test is to take a very small amount, let it cool for a few seconds so you don’t burn yourself, and try to roll it into a ball. If it’s not sticky, it’s ready to be set.
You can store homemade milk barfi in an airtight container at room temperature for 3-4 days. For a longer shelf life, you can refrigerate it for up to two weeks. Allow it to come to room temperature before serving for the best texture.
While both are Indian milk-based sweets, their texture is different. Milk Barfi is smooth and fudgy, made from milk solids (khoya) or milk powder cooked down to a solid mass. Kalakand is softer and has a granular, moist texture, which is achieved by curdling the milk slightly during the cooking process.
This easy and instant Milk Barfi Recipe comes together in just 15 minutes! Using milk powder, this foolproof recipe creates a rich, creamy, and decadent Indian sweet that's perfect for celebrations or any time you need a quick dessert.
2tbspPistachios and Almondsfinely chopped, for garnish
Equipment
1 Heavy-bottomed pan
1 8x8 inch pan
1 Spatula
Method
Grease an 8x8 inch pan or thali with ghee or line with parchment paper.
In a heavy-bottomed pan over low heat, warm the ghee. Add milk and sugar, stirring until the sugar dissolves completely.
Turn off the heat and gradually whisk in the milk powder until a smooth, lump-free paste forms.
Turn the heat back on to low and cook the mixture, stirring constantly, for 5-7 minutes until it thickens and pulls away from the sides of the pan.
Check for doneness: the mixture should form a non-sticky mass. Test by rolling a tiny, cooled piece between your fingers.
Stir in the cardamom powder, then immediately spread the mixture evenly into the prepared pan.
Sprinkle with chopped pistachios and almonds, pressing them in gently. Let the barfi set at room temperature for 1-2 hours.
Once firm, slice into squares and serve.
Nutrition
Calories: 145kcalProtein: 4gFat: 8gFiber: 1g
Notes
Tip 1: Use a heavy-bottomed pan to prevent the mixture from burning. Tip 2: Stir constantly over low heat for a creamy texture and to avoid scorching. Tip 3: Do not overcook the mixture, or the barfi will become hard and chewy.
We are so excited for you to try this incredibly easy Milk Barfi Recipe! It’s a game-changer for anyone who loves Indian sweets. If you make it, we would love to see! Please leave a comment below and share your beautiful creations on Pinterest. Happy cooking!
You won't believe how easy it is to make this delicious Milk Barfi!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
