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Welcome to crazy meals…
Today we’ll undergo Milk Barfi | 20.NOV.
Milk Barfi may be a more tasty, smooth to form, melt in mouth Indian sweet or toffee recipe prepared using 5 ingredients in but half-hour. One of the simplest gluten-free, no-bake dessert. A perfect sweet to form on Diwali, Holi, Navratri, or any special occasion!
Milk Barfi – Indian delicious and desserts, Diwali sweets recipes.
Milk Burfi may be a famous Indian milk form sweet recipe that’s prepared during festivals like Diwali or Deepavali, Holi, Rakhi and any special occasions like birthdays and weddings. There are many barfi diversity – but a few of my favorites include Besan burfi (barfi), Kaju barfi, Chocolate burfi, Pista Burfi, Almond, or Badam Barfi.
HOW TO MAKE PERFECT MILK BARFI OR BURFI SWEET?
Traditionally this requires khoya or khoa – milk solids – and some do need sugar syrup. But I always like to take shortcuts and have prepared using milk powder and this does not require you to make any sugar syrup or check for consistency. This method using milk powder makes it quicker and easier with no compromise in taste if you follow the steps exactly as given below.
Kaju Katli or Barfi Pista Barfi or Badam Burfi, Milk powder recipes.
The first important step is to try to do the whole process on low flame and keep stirring continuously throughout the method. Else the barfi starts changing its color from the lowest. Stop cooking once the mixture thickens or forms like mass and ghee starts leaving the edges of the pan. Cooking for an extended time will make it chewy – which we ideally want to avoid.
I took precisely 10 minutes to cook on low flame once I added everything. The time may vary a touch here and therefore the recounting on the sort and size of pan you employ and the intensity of the flame. To test if it is done, take a small sample of the mixture, and in a minute or so try to roll it to form a ball. If you’re ready to roll in the hay, it means the barfi is completed. It’s time for setting it 🙂
You can always decorate barfis with nuts of your alternative or safe to eat silver (Vark).
DIWALI RECIPES, Coconut burfi Popular famous Indian sweets or Mithai, Navratri recipes
WHY IS MY BARFI CHEWY?
Cooking for a long time or overcooked mixture makes your barfi chewy which you would want to avoid. Removing the mixture at right time is the key. The best way to master it is to try with a small batch first like any other Indian mithai.
WHAT CAN BE MADE FROM MILK POWDER?
Try out this Vienna toast – a famous no loss bread recipe. Two of my favorite Indian desserts like gulab jamun and barfi with different flavors (badam Pista Barfi) can also be prepared.
WHAT CAN BE USED INSTEAD OF MILK POWDER?
I have not tried it yet but few of my friends and readers have. You can use full-fat milk for powdered milk within the recipe
STEPWISE RECIPE FOR MILK BARFI OR powdered milk BURFI OR FUDGE
Milk Barfi, Burfi, Indian fudge, Milk powder recipes, Milk cake.
MILK BARFI RECIPE
Milk Barfi or Milk Burfi may be a super yummy, simple to form, melt in mouth Indian sweet or fudge recipe prepared using 5 ingredients in but half-hour. A perfect sweet to make on Diwali, Navratri, Holi, Christmas, or any special occasion.
Course: Desserts, sweets
Keywords: barfi sweet, besan barfi recipe, burfi sweet, Diwali Recipes, Fudge, Indian fudge, Indian sweets, Kalakand, laddoo, Laddu, Milk Cake, No-Bake Milk desserts.
1/3 cup Ghee, or Brown Butter
1 cup Whole Milk
3 cups Milk Powder
3/4 cup Fine sugar
1/4 tsp Cardamom powder
2 tbsp Almonds or Badam Chopped for garnish
Heat ghee in a pan. If you’re using butter, heat it till it melts and becomes light golden in color.
Add milk and convey it to boil on low flame. Keep stirring to prevent it from burning at the bottom.
Once you see the milk start bubbling add the powdered milk in increments of 3/4 cup and keep whisking while adding so that there are not any lumps.
Continue stirring this on low flame for two to three minutes.
Add sugar and mix everything. Continuously keep stirring on low flame for exactly 10 minutes till the mixture forms like a ball of dough and ghee start separating from the pan. (Check tips)
Add cardamom powder, mix and cut the flame.
Transfer this mixture to a greased plate or pan. Smooth with the back of a spoon or spatula.
Garnish with nuts and press gently with a spatula. Let this sit for about 1 1/2 to 2 hours. Once it sets cut them into the desired shape.
Milk Burfi or Barfis are now ready. Store in an airtight container for 5 days or in the refrigerator for up to 2 weeks.
So these were the MILK BARFI.
I hope you guys liked this blog and a lot of ya’ll favorite dishes are during this blog. If you do not try these dishes out today itself!
And friends share your experience within the comments below. We shall meet again next week with some interesting dishes.