Barfi is one of the most beloved Indian sweets, often shared during Diwali, weddings, or family gatherings. Its name comes from the Persian word for snow, which makes sense when you see the soft, pale squares. Traditionally it’s made with milk that’s simmered down slowly until it thickens, then flavored with green cardamom and nuts.
Modern versions use milk powder, which saves hours at the stove but keeps the same melt-in-the-mouth feel. My version strikes a balance between tradition and practicality. It’s rich, lightly spiced, and perfect for gifting.
Why you’ll love my recipe
- Creamy, melt-in-the-mouth texture
- Quick method with milk powder instead of hours of stirring
- Naturally gluten-free
- Works beautifully for holidays or special occasions
Barfi
Ingredients
Base
- 2 cups milk powder
- 1 cup whole milk
- ½ cup sugar
- ¼ cup ghee plus extra for greasing
Flavoring & garnish
- ½ teaspoon ground cardamom
- 2 tablespoon chopped pistachios or almonds
Instructions
- Grease an 8x8 inch (20x20 cm) pan and line with parchment.
- In a nonstick pan, warm ghee over low heat.
- Add milk and sugar. Stir until sugar dissolves.
- Mix in milk powder gradually to avoid lumps.
- Cook on low, stirring often, until the mixture thickens and pulls away from the pan (about 10–12 minutes).
- Stir in cardamom.
- Spread mixture evenly into the prepared pan.
- Sprinkle with chopped nuts and press lightly.
- Let cool completely, then cut into squares.
Notes
- Use milk powder instead of khoya if you prefer a lighter texture.
- Swap sugar with condensed milk for a richer and quicker version.
- Replace ghee with unsalted butter if ghee isn’t available.
- Add a few drops of rose water or saffron milk for extra fragrance.
- Cook the mixture on low heat and stir constantly to avoid burning.
- Grease the tray before pouring the mixture to prevent sticking.
- Allow the barfi to cool fully before cutting for clean, firm pieces.
- Sprinkle crushed nuts while warm so they adhere nicely to the top.
- Barfi can be made a day in advance and kept covered at room temperature.
- Store in an airtight container for up to 5 days; refrigerate in hot weather.
- For longer storage, freeze for up to 3 weeks and thaw at room temperature before serving.
- Serve with masala chai or saffron milk for an elegant pairing.
- Garnish with pistachios or edible silver leaf for festive occasions.
- Include it in a mithai platter with ladoo and gulab jamun for celebrations.
- Nutty: Mix in chopped almonds or pistachios for added crunch.
- Chocolate: Add melted white chocolate to the mixture for a modern twist.
- Coconut: Fold in desiccated coconut for extra texture and aroma.
- Festive: Drizzle with saffron-infused milk before setting for a royal look.
Nutrition
FAQs
How long does Barfi keep?
Barfi stays fresh for up to 5 days in an airtight container at room temperature. In warmer climates, refrigerate it to maintain texture.
Can I freeze Barfi?
Yes, Barfi freezes well for up to 3 weeks. Wrap individual pieces and thaw them at room temperature before serving.
Can I use milk powder instead of khoya?
Yes, milk powder works perfectly. Adjust the quantity slightly and add a splash of milk to achieve a soft, fudgy consistency.
How can I make it less sweet?
Reduce the sugar slightly or balance it with a pinch of salt or extra cardamom. Avoid cutting too much sugar, as it helps the Barfi set properly.
What nuts go best on top?
Pistachios, almonds, or cashews are all great choices. Lightly roast them before sprinkling for a richer flavor.
Can I flavor it with something other than cardamom?
Absolutely. Try rose essence, saffron milk, or a touch of vanilla for different aromatic profiles.
What should I serve with Barfi?
Serve it with hot masala tea or saffron milk, or include it in a festive mithai platter alongside ladoo and peda.
If you loved this Barfi, try it with my Wagh Bakri Masala Tea. The spice in the tea enhances the sweetness of the Barfi beautifully, turning it into a soothing treat you’ll want to share.
If you try this pairing, let me know how it went in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more:
Have a question or something to share? Leave a comment below!