Barfi / Burfi (with milk powder)

Barfi or burfi, is a dense milk fudge THAT IS SO DAMN GOOD. It’s milky, soft, sweet, rich and melt-in-the-mouth and by my use of all these adjectives you might understand why it’s a hit with adults and children alike.
But, in order for you to experience this magical fudge, you’re going to have to make it, because this version – made with milk powder – is softer and richer than the store bought ones.
So what are you waiting for? The recipe is right below!

• Milk powder – 2 cups + 1 ½ tbsp.
• Milk (Low or non-fat) – ½ cup
• Sugar – ¾ cup
• Ghee (clarified butter) – ½ cup
• Rose water (not essence)– 2 tsp
• Salt – pinch
• Chopped pistachios and almonds – handful (for garnish) 

 

Grease an 8 inch pan (glass or metal) with ghee.
On low heat, add the ghee, milk and milk powder all at once, and stir for two minutes until a smooth paste is achieved.
Add the sugar and rose water, and turn the heat up to medium. Keep mixing for around 6-7 minutes until the paste is thick.

Transfer the mixture into the greased pan and sprinkle chopped nuts on top. Press down slightly to flatten and make sure the nuts stick.

Once the barfi is cool (2 hours), place the pan on low flame for a few seconds to loosen the barfi. This will make it easier to cut.

 

Variations

Omit the rose water for the below.

Coffee – Add three tsp. of strong instant coffee (dissolved in hot water).

Chocolate – Add two tbsp. of cocoa powder instead of the 1 ½ tbsp. milk powder.

Almond – Add 1 tsp almond essence, and press flaked/chopped almonds onto the top of the mixture when done.

 

Pistachio – Add a few drops of green food coloring to the milk, and mix in 1/4 cup of chopped pistachios in the end

Rose – Add of few drops of pink food coloring to the milk, and add 2 tsp rose essence along with the rose water

Tips –

• These sweets tasted better and were easier to cut the next day, so I’d recommend covering the pan in cling film once cool, and leaving it in a cool dry place overnight or longer.
• Line your pan with wax/baking paper for easy release instead of greasing it. Once the barfi has set, simply lift the barfi with the help of the paper, and peel off the wax paper. 
• If the barfi curdles, add a little water and keep stirring vigorously until it forms into a paste again. 
• If using milk powder to make the milk (liquid) needed for the recipe, use 1 tsp of milk powder for 1 cup of water.