Barfi is perhaps the MOST requested recipe for The Miniature Life, and people have been asking for it since before we started. It’s taken me some time to put it together for recording, but it’s finally here! With this recipe I also bring you all my Indian sweets playlist on the channel, with a variety of sweets for you to try out for the various festivals through the year. I will also be bringing you an Indian sweets Masterclass featuring a few of favourite recipes soon. It’s been a crazy 2020 but I hope to make it a little bit fun with my tasty sweets!
What is barfi?
Barfi is a milk based dessert commonly made for South Asian festivals. There are various accounts of where and how Barfi came to be. It’s said the name Barfi is derived from the Persian and Urdu word for snow – ‘Barf’. The most basic Barfi, also known as Milk Barfi or Doodh ki Barfi, features milk, sugar, and hints of saffron, cardamom and some nuts to garnish. This is the most simple barfi recipe and is the perfect staple recipe to keep at hand, especially for an urgent sweets need!
It took me some time to perfect the recipe, I have to be honest. The first time I made Barfi it was too dry, the second time the texture was perfect but it lacked flavour, and slowly I made a version that I was super happy with. This cheat version is the BEST I have developed and combines condensed milk and milk powder. The result is Barfi in under 15 minutes – no boiling milk down, and no waiting at the pot for ages. It’s a little crumbly, very dense and all round delicious.
My top tips for the recipe –
Cook the Barfi on a low heat setting.
This is important to ensure you don’t start burning the Barfi ingredients. The milk powder will easily burn with higher heat. It’s tempting to try and cook everything faster, but trust me you need the low heat so maintain control of the recipe,
2. Add the ground cardamom at the end
By adding the cardamom at the end you will ensure the flavour and fragrance is incredibly fresh through the barfi, and doesn’t burn. Adding it at the end will keep the flavour super bright.
3. Use Ghee!
Look you can use butter. But trust me, you want to use pure Ghee (clarified butter) for every Indian sweet. It provides a rich almost caramelised flavour and importantly doesn’t burn – butter on the other hand can. If you choose to use butter, add a touch of vegetable oil (or any neutral flavour oil) to ensure the butter doesn’t burn. DO NOT use olive oil – it will ruin the flavours of the barfi completely.
I use a square shaped baking dish to set the Barfi, and a large but very sharp knife to slice the Barfi pieces. You could alternatively flatten the Barfi mixture across a flat plate and chill the same way. I personally prefer a thicker Barfi cut so I opt for the baking dish – either way works great. This simple milk Barfi is also great for layering/as a base for other desserts.
Watch me make this Barfi here:
As always here is the recipe card! If you liked this recipe, leave me a comment! I want to hear your thoughts and would love to know what else you want me to make on the channel.
Easy Milk Barfi
Equipment
- large non-stick pan or kadhai
- lined baking dish or brownie pan
Ingredients
- 1 can of condensed milk (roughly 400g)
- 2½ cups full cream milk powder
- 2 tsp hot milk
- 2 tbsp. ghee
- ¼ tsp ground cardamom
- pinch of saffron
To garnish
- Chopped almond, pistachio, walnut, rose petals and/or more saffron strands
Instructions
- Mix the saffron and hot milk together. Set aside for 5 minutes to infuse
- Heat the ghee in a kadhai, pot or non-stick pan over low heat
- Once the ghee has melted completely, add the condensed milk and stir through using a wooden spoon or silicone spatula. Use small circular movements to combine these ingredients till smooth
- Now add the milk powder, along with the milk and saffron mixture, and continue to mix through really well
- Continue to cook the barfi over low heat until the barfi mixture combines and easily separates from the spatula/spoon and the pan
- Add the cardamom powder and combine through well
- Set the barfi in the pan aside to cool for a few minutes
- Prepare a baking dish lined with baking paper to set the barfi. Alternatively grease a flat plate with butter or ghee
- Once the barfi is cool to touch, use your hands to spread the barfi mixture onto the plate until smooth
- Sprinkle over your toppings and use your palms to press it into the barfi
- Let the barfi set 3 hours at room temperature and then use a sharp nice to slice it cleanly through. The best way to serve it is fresh, at room temperature. If you are serving it later, refrigerate the barfi and before serving lightly heat it up in the microwave so that it's wonderfully soft
