Milk Powder Burfi Recipe (2024)

Milk Powder Barfi is an Indian sweet or fudge recipe made with milk powder, milk, ghee (clarified butter) & sugar. It is an easy burfi recipe which you can quickly make at home especially on festivals like Diwali, Holi, Navratri or Raksha Bandhan.

Milk Powder Burfi Recipe (1)

This milk burfi recipe shared here is made:

  • Without condensed milk
  • Without khoya (mawa)
  • Without flour (gluten free)

You can even consume it during Navratri fast or vrat.If you are looking for milk powder recipes, then this rich and delicious milk powder barfi or fudge is a must try. They turn out absolutely soft, melt in the mouth and no one can even guess that they are made with milk powder.

Generally Indian sweets require lots of slow cooking and hence people find them tedious or time consuming. This simple milk powder barfi cuts down all the cooking time and is made with just 4-5 simple ingredients in less than 20 minutes!!

Burfi or Barfi is a milk based Indian sweet having fudge like dense texture. The word is originated from persian word ‘barf’ meaning snow as barfi is served cold & has snow like texture.

To make these barfis more decadent, they are topped up with some dried fruits or nuts like almonds, pistachios & cashews. I have also added some saffron(kesar) to give them lovely golden colour and decorated with edible silver leaf (varak) to make them perfect for the upcoming Diwali season.

Milk Powder Burfi Recipe (2)

Adding saffron is optional in this barfi recipe. If you don’t have saffron, you can skip it or add 2-3 drops of yellow food colour. You can use any nuts of your choice, dried rose petals or saffron strands to decorate them.

Powdered sugaris used in making these milk powder barfi. You can use store bought powdered sugar or grind the regular granulated sugar which we use at home till it is powdered completely.

The important thing to keep in mind while preparing this barfi sweet is to make sure that you always cook the mixture on medium-low flame as it can burn really quickly if the vessel gets too hot. Also, after doing the ball test (as explained in steps below) do not cook the mixture any further. Prolonged cooking changes the structure of sugar which makes the burfi chewy.

I have also shared a youtube video for this recipe. If you like it, do subscribe to our youtube channel for more such yummy food videos.Hope you would like this delicious easy milk powder barfi recipe.

Youtube Video :

More easy Indian sweets recipes:

  • Instant Kalakand
  • Bengali Rosogulla
  • Baked Rasgulla
  • Paan Ladoo
  • Til Ladoo (No refined sugar)


  • Ghee (Clarified Butter)- 1/4 cup
  • Milk (full fat)- 1/2 cup
  • Milk Powder – 2 cups
  • Powdered Sugar- 1/2 cup + 3 tbsp
  • Cardamom- 2
  • Saffron (Kesar)- 10 to 12 strands
  • Warm Milk- 2 tsp
  • Chopped Nuts-1/4 cup (For garnishing)
  • Edible Silver Leaf (Varak)- 2 (optional)


  1. The above recipe yields 15 to 16 burfi pieces.
  2. You can take any nuts of your choice- almonds, pistachios or cashews
  3. I have used Amulya brand milk powder (not a promotional post). You can use any brand of your choice. Some milk powder brands already add sugar in milk powder. Check out the label first and then add sugar.
  4. Adjust the quantity of sugar as per your taste. Begin by adding 1/2 powdered sugar & then taste the barfi mixture. Add more if required.
  5. Adding Saffron (or kesar) to these barfi is totally optional.

Milk Powder Burfi Recipe (3)


Step 1:

Add saffron or kesar strands to warm milk and crush them with back of spoon so that they release their colour & aroma. Keep this aside. If you don’t want to use saffron skip this step.

Step 2:

Prepare the setting tray by lining it with parchment paper & brushing some ghee (clarified butter) over it. This is done to ensure that barfi does not stick on the base & sides. You can also use cake tin or dinner plate for this. Keep this tray aside.

Milk Powder Burfi Recipe (4)

Step 3:

Heat ghee in a heavy bottomed or non stick pan. Add milk to it & mix well.

Milk Powder Burfi Recipe (5)

Step 4:

Add milk powder to it and mix well. Cook it on low flame for 4 to 5 minutes while stirring continuously.

Milk Powder Burfi Recipe (6)

Step 5:

Add powdered sugar to the above pan. Mix well. Add saffron-milk and cardamom powder too.

Milk Powder Burfi Recipe (7)

Step 6:

Keep cooking the mixture on low flame for 6 to 7 minutes till the mixture starts coming together & becomes non sticky.

Milk Powder Burfi Recipe (8)

To check for the readiness, take a small amount out on the plate & try to make ball out of it. If you are able to form non-sticky smooth ball mixture is ready else cook for some more time.

Milk Powder Burfi Recipe (9)

Step 7:

Transfer the barfi mixture in a greased tray. Top up with chopped almonds, pistachios etc or decorate with edible silver leaf (vark). Let it cool down completely for 2 hours.Once the burfi is set, cut it into squares or diamond shape using a sharp knife.

Milk Powder Burfi Recipe (10)

Store these barfi in air tight container in fridge. They stay good for upto 2 weeks. Happy Cooking!!

Milk Powder Burfi Recipe (11)

Tips / Tricks:

1. Always cook the mixture on low flame to prevent it from burning or sticking to the sides.

2. Never overcook the mixture as longer cooking changes the structure of sugar resulting in chewy & rubbery barfi.

Kitchen Products Used:

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Milk Powder Burfi Recipe (2024)


How much powdered milk to make 1 cup? ›

1/3 cup

How is burfi prepared? ›

Manufacture of burfi involves blending and kneading of khoa and sugar, preferably at low temperature (about 50-60oC) until a smooth and hom*ogenous product is formed. The setting of this mixture at an appropriate temperature is essential for developing desirable texture in burfi.

What is the ratio for milk powder? ›

Slowly add 1 part powder to 4 parts cold water and mix with a whisk or blender. For full flavour, let the milk stand in the fridge for 30 minutes after mixing.

How much milk powder do you need? ›

To make 1 litre

Add 1 1/3 cups (140g) of Australian Dairies Whole Milk Instant Milk Powder to 2 cups (500mL) of hot or cold water. Stir until dissolved. Add more water to make up to 1L.

What is the shelf life of milk powder burfi? ›

Shelf Life – Milk powder, generally has a long shelf life and hence any sweet prepared from it carries the same attribute. The barfi can be stocked up to 2-3 weeks without the worry of spoilage. Texture Control – Milk powder barfi can be soft or firm in its texture.

Why is my burfi too soft? ›

There are two reason for this, either it is not completely cooked or you had put that burfi mixture on flame while cooking for more than the required time after adding sugar into it.

What is the shelf life of milk burfi? ›

Burfi, an Indian milk-based sweet, is susceptible to microbial spoilage that restricts its shelf life to 10 days. Large-scale marketability of burfi and its export potential requires longer shelf life.

What are the ingredients of milk powder? ›

Their composition can consist of multiple components such as, proteins (caseins and/or whey proteins), milkfat, lactose, and ash (minerals), and thus provides many different functional properties described in the table below. These components also provide many of the same unique nutritional properties found in milk.

What is the main ingredient in milk powder? ›

In modern times, powdered milk is usually made by spray drying nonfat skimmed milk, whole milk, buttermilk or whey. Pasteurized milk is first concentrated in an evaporator to approximately 50 percent milk solids.

Do you put milk powder in first or water? ›

Always measure the water first and then add the powder. Too much water may not meet the nutritional needs of your baby. Too little water may cause your baby's kidneys and digestive system to work too hard and may cause your baby to become dehydrated.

Why is my powdered milk not mixing? ›

Use warm water: Cold water can make the milk powder clump together. Warm water will help the powder dissolve more easily. Add the powder slowly: Adding the powder too quickly can also cause it to clump together. Add the powder slowly, stirring constantly, until it is completely dissolved.

How do you use powdered milk in recipes? ›

To substitute it for regular milk in recipes, use 1/4 cup of "Baker's Special Dry Milk" or 1/2 cup "instant" dry milk (1.4 ounces/40 grams) plus 1 cup/8.3 ml/8.3 ounces/237 grams of water per cup of milk. Up to 8.2 percent of the weight of the flour is the recommended amount.

How much milk powder for a glass of milk? ›

As a general rule of thumb, 100 g (3 oz weight) of powdered milk will make up 1 litre (1 US quart / 32 oz) of milk, unless a manufacturer provides different directions. It depend on the size of your Glass, how much milk powder you required.

How much milk powder per glass? ›

for 1 glass of milk, mix 3 tablespoons (30 g) of powder with 1 cup (250 ml) of cold water. for 1 litre (4 cups) of milk, mix 13 tablespoons (125 g) of powder with 1 litre (4 cups) of cold water. Ingredients: whole milk powder, vitamin d3.

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