What is Milk Barfi?
Barfi is a sweet treat from Indian subcontinent. Very popular in North of India. It is milk based and can be flavored in various different ways. The name is a spinoff of the urdu word barf (snow) which basically means the texture of this Indian sweet, Barfi shouldn’t be too dense or chewy. Instead, Barfi should just melt in the mouth at every bite.
What is the right texture of Milk Barfi
It should feel light, crumbly, but holds its shape. Not sticky or dense, just melting in the mouth.
Ingredients I used
Whole milk – You can make it low fat milk, but you might have to add a little about to heavy cream to get the right texture. Milk powder – Some uses condensed milk too instead of milk powder. I prefer milk powder only because condensed milk can make it too sweet, and I personally don’t like it overly sweet. Sugar – Typically white sugar is used, but you can definitely use other variety too or use jaggery instead. The color will change accordingly. Ghee – You definitely need fats in fudgy desserts. Ghee is critical for texture and flavor.
Steps to prepare
1- In a bowl add the milk powder, granulated white sugar and milk. Give a mix to incorporate everything. 2- You don’t want the texture to be too wet, so don’t add any extra milk. You want it to be sticky and crumbly. 3- Line a pan with parchment paper, brush a little ghee and sprinkle chopped nuts and melon seeds. 4- In a heavy bottom pan, add ghee and the milk mixture. Turn the heat medium low. 5- The next step is crucial. You need to keep stirring as the mixture continues cooking in low heat. At first, the consistency will be very watery. 6- Then as it cooks it will start to thicken. 7- Slowly the color will change to a darker shade and then the consistency will thicken a lot more. 8- It will no longer stick to your finger when you take a small amount and roll it around. 9- Add the mixture to the prepared pan and gently spread it around to level the top. 10- Once the mixture cools in the fridge for a couple of hours, flip the pan to a dish and peel the paper off from the top. Using a sharp knife, make small bite size pieces of the milk bafi.
Making milk burfi is really very easy and effortless, as long as you remember to cook in low heat and keep stirring until the dough comes together.
