Milk Barfi Recipe
Craving a rich and creamy Indian sweet? Try this traditional Milk Barfi, a melt-in-the-mouth delight made with milk, ghee, and cardamom, perfect for any festive occasion.
Milk Barfi, also known as Doodh Barfi or Milk Fudge, is a classic Indian sweet made using full-fat milk, sugar, and clarified butter, flavored with aromatic cardamom and topped with chopped nuts. This creamy and rich Indian dessert is perfect for festive occasions like Diwali, Raksha Bandhan, and Holi. Whether you call it Homemade Milk Barfi, Traditional Indian Milk Sweet, or Easy Milk Powder Barfi Recipe, this melt-in-your-mouth treat offers the authentic taste of Indian mithai made right in your kitchen. Soft, smooth, and delicately sweet, it’s one of the most popular Indian milk-based sweets enjoyed across generations.
Ingredients and Substitutes
- Full-fat milk: Use full-fat milk to give the barfi a rich and creamy texture. You can also use milk powder mixed with water if you want to make the recipe faster.
- Sugar: Regular white sugar adds sweetness to the barfi. You can substitute it with jaggery powder or coconut sugar for a healthier version with a deep, caramel-like flavor.
- Ghee: Ghee enhances the aroma and prevents the mixture from sticking to the pan. If you don’t have ghee, use unsalted butter, though ghee gives a more authentic taste.
- Cardamom powder: This adds a warm, aromatic flavor typical of Indian sweets. You can replace it with saffron strands or a few drops of rose essence for a different fragrance.
- Chopped nuts: Pistachios, almonds, or cashews add crunch and make the barfi look festive. You can skip them or add edible silver leaf (varak) for a traditional presentation.
- Milk powder (optional): It helps the barfi set quickly and gives a dense texture. You can skip it if using full-fat milk for a slower, more traditional cooking process.
Cooking Tips for Perfect Milk Barfi
When making Milk Barfi at home, always cook on low to medium flame. Boiling full-fat milk on high heat can cause it to burn and affect the taste of your Indian milk sweet. Stir continuously to prevent the mixture from sticking to the bottom.
The key to make perfect barfi lies in the consistency of the barfi mixture. It should be thick, slightly grainy, and start leaving the sides of the pan. If the mixture is too runny, the barfi won’t set properly, if overcooked, barfi can become dry after preparing. This step ensures a soft, melt-in-the-mouth Doodh Barfi texture.
Allow the barfi to cool naturally at room temperature before cutting. Avoid refrigerating too soon, as it may harden too much. Cutting the barfi while warm can cause uneven pieces and ruin its smooth finish.
Since this sweet has few ingredients, the quality of milk, ghee, and cardamom makes a big difference. The flavor of traditional Indian sweets depends on ingredient quality. Always use pure ghee, full-cream milk, and fresh cardamom powder for the best aroma and taste. High-quality ingredients make your Milk Barfi recipe rich, creamy, and authentic.
Serving Suggestion for Milk Barfi
Milk Barfi tastes best when served slightly chilled or at room temperature. Arrange the pieces neatly on a decorative plate and garnish with a few saffron strands or silver leaf (varak) for a festive touch. It pairs beautifully with other Indian sweets like laddoos or gulab jamun during celebrations such as Diwali or Raksha Bandhan.
You can also serve Milk Barfi as a dessert after meals, paired with a warm cup of masala chai or cardamom-infused milk. For gifting, pack the barfi pieces in decorative boxes lined with parchment paper, a homemade treat that adds a personal and elegant touch to any occasion.
Frequently asked questions
Yes, you can use milk powder to save time. Mix milk powder with water to form a thick liquid and cook it with ghee and sugar. It gives a similar taste and texture to traditional milk barfi.
Ghee adds richness and helps the mixture come together smoothly. If you skip ghee, the barfi may turn dry and lose its authentic flavor. You can use unsalted butter as a substitute, but ghee gives the best result.
If your barfi doesn’t set, the mixture likely wasn’t cooked long enough. Cook it until it thickens and starts leaving the sides of the pan. Overly runny mixtures won’t firm up even after cooling.
Store milk barfi in an airtight container at room temperature for 2 to 3 days, or refrigerate it for up to a week. Always bring it to room temperature before serving for the best texture.
Recipe Card
Milk Barfi
Equipment
- 1 Heavy-bottomed pan
- 1 Spatula
- 1 Greased tray or parchment paper
- 1 Knife
Ingredients
- 4 cups full-fat milk
- 3 tbsp sugar
- 2 tbsp ghee prevents sticking
- ½ tsp cardamom powder
- ¼ cup milk powder optional – for quick setting
- 2 tbsp chopped nuts
Instructions
- Pour full-fat milk into a heavy-bottomed pan and bring it to a gentle boil over medium heat. Stir occasionally to prevent burning at the bottom.
- Continue simmering the milk until it thickens and reduces to about one-third of its original volume. Stir frequently so it doesn’t stick to the sides or bottom.
- If using milk powder, add it now and mix well. This helps the mixture thicken faster and gives a richer texture.
- Once the milk has thickened, add sugar and stir continuously until it dissolves completely and the mixture starts to leave the sides of the pan.
- Add ghee and keep stirring. The mixture will become glossy and start to come together like a soft dough.
- Add cardamom powder for a sweet aroma. Mix well to combine all the flavors evenly.
- Grease a tray or plate with ghee and line it with parchment paper. This prevents sticking and makes it easier to cut the barfi later.
- Transfer the mixture to the prepared tray and spread it evenly with a spatula. Smooth out the surface while it’s still warm. Sprinkle chopped pistachios or almonds on top and gently press them into the surface. Let it cool at room temperature.
- Once the mixture has set completely, cut it into square or diamond-shaped pieces. Serve fresh or store in an airtight container for up to a week.
Notes
- You can make a vegan version using almond or coconut milk and plant-based butter.
- Add saffron or rose essence for an aromatic variation.
- Milk powder helps set the barfi faster if you are using full-fat milk.
