Milk Powder Burfi Recipe

Such a straightforward desert made using milk powder. It barely takes 10 mins to make as far as possible. Excessively scrumptious one. You need only 4 fixings and 10 mins to make this desert.Right when I was recording my to-do plans for this diwali, first thing which inspired an emotional response is the burfi which I found in a sweet log jam. They are called milk burfi and it was in different shades and flavors. Those barfis were not the hard ones, it is the sensitive ones. I expected to make that so truly. I also expected to make chocolate improved and layered ones from the barfi.


Couple days back I was looking for that equation on the web, and I went over this recipe. I thought of looking at it and as typical I adjusted the equation similarly as I would like and it was excessively lusciousThis whole barfi making process took me under 10 mins completely. Also, when we took the chief eat the barfi was so yummy. It was not sweet in any way shape or form. Infact you can decrease the sweetness as indicated by your appreciating.

Endeavor this recipe for this diwali and you will be upbeat that you did. For more sorts of this equation, stay tuned.Milk Barfi or Milk Burfi is a scrumptious, easy to make, relax in mouth Indian sweet or fudge equation organized using 5 fixings in less than 30 minutes. A perfect sweet to make this Diwali

Burfi is a standard Indian milk based sweet equation that is set up during festivities like Diwali or Deepavali, Holi, Rakhi and any exceptional occasions like birthday festivities and weddings. There are various barfi arrangements – anyway relatively few of my top picks consolidate Besan burfi (barfi), Kaju barfi (kaju katli), Chocolate burfi, Pista Burfi, Almond or Badam Barfi.



Usually this requires khoya or mawa – milk solids – and a couple of necessities sugar syrup. In any case, I continually like to take backup courses of action and have organized using milk powder and this doesn’t anticipate that you should make any sugar syrup or check for consistency. This system using milk powder makes it speedier and more straightforward with no exchange off in taste if you follow the methods correctly as given underneath.

First huge development is to do the entire technique on low fire and keep blending reliably all through the methodology. Else the barfi starts changing its concealing from the base. Stop cooking once the mix thickens or shapes like mass and ghee starts leaving the sides of the holder. Cooking for a long time will make it chewy – which we ideally need to avoid.



  • Take ghee in a dish, incorporate milk.
  • By and by incorporate milk powder , mix well so that there are no knocks formed.I used a scramble for mixing.
  • By and by incorporate powdered sugar.
  • It outlines a goey stick, cook in low fire and keep mixing in with a laddle. It will get thick and start leaving the sides of the dish.
  • It will outline a thick mass and will gather.It will easily leave the sides of the compartment.
  • It will be a thick mass successfully getting together like showed below.Grease your fingers, take a pinch(be wary it will be hot), roll and see on a plate if it viably outlines a ball, by then switch off.This is the correct stage.
  • Immediately move to a lubed holder and level the top with ghee lubed spoon.Now sprinkle nuts and saffron on top and press it with a spoon.I laid a material paper inside the skillet and lubed it.You can truly fill a lubed dish also.
  • Let it set for atleast 15 mins in room temperature.Cut into little squares and appreciate! Store and serve.
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Bit by bit directions to Make Besan Ki Barfi

1.Fry the besan in ghee on low fire for around 30 minutes till it gets darker and the ghee get disengaged.

2.Dissolve the sugar into the water over low warmth.

3.When it breaks down, heat it to the point of bubbling and cook till adequately thick.

4.Take some between your fingers and pull isolated, 2 strings should outline.

5.Add this syrup to the besan and mix well.

6.Pour this mix into a lubed plate.

7.When it cools cut into little 3D shapes and adornment it with almonds.


Fixings – 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
  • Sustenance Coloring – Optional
  • Hundreds and Thousands
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  1. 2 Cups Sugar
  2. 2 ½ Cups Water
  3. 1 Tsp Vanilla Essence

About Ghani Khan

Ghani Khan is Asian Food Cook Lover person. He tries Delicious tasty food daily basis and share the Food recipe with the users who visit this. He is working on Youtube channel since 2018.

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