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# Milk Barfi Recipe
| | |
| ---------------------- | ----------- |
| **Prep time** | 5 min |
| **Cook time** | 10 min |
| **Refrigerating Time** | 1 hr |
| **Total time** | 1 hr 15 min |
| **Serves** | 12 pieces |
Per pieces.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 237 kcal |
| Carbohydrates | 24 g |
| Protein | 8 g |
| Fat | 12 g |
| Saturated fat | 7 g |
| Cholesterol | 38 mg |
| Sodium | 142 mg |
| Potassium | 401 mg |
| Fiber | 1 g |
| Sugar | 24 g |
| Vitamin A | 408 IU |
| Vitamin C | 2 mg |
| Calcium | 269 mg |
| Iron | 1 mg |
## Ingredients
* 2½ cup milk powder *(full cream)*
* ¾ cup sugar
* 1 cup milk
* ¼ cup ghee / clarified butter
* 3 tbsp pistachios *(chopped)*
## Instructions
1. firstly, in a bowl take 2½ cup milk powder, ¾ cup sugar and 1 cup milk.
2. whisk and mix well until everything is well combined.
3. transfer the mixture into large kadai. recommend using nonstick pan to prevent from sticking
4. also add ¼ cup ghee and mix well on low flame.
5. keep stirring on low flame until the mixture thickens.
6. the mixture will hold the shape and starts to separate the pan after 10 minutes.
7. do not overcook, as the burfi will turn hard. and if the mixture is undercooked then it turns chewy.
8. transfer the burfi dough into the tray lined with baking paper.
9. press gently, making sure its leveled up.
10. top with few chopped pistachios and press gently.
11. cover and refrigerate for 1 hour or until it sets completely.
12. after 1 hour, unmould the burfi and cut with sharp knife.
13. finally, milk burfi recipe tastes great for a week when stored in an airtight container.
## Step-by-step
Firstly, in a bowl take 2½ cup milk powder, ¾ cup sugar and 1 cup milk.
whisk and mix well until everything is well combined.
transfer the mixture to a large kadai. recommend using a nonstick pan to prevent it from sticking.
also, add ¼ cup ghee and mix well on low flame.
keep stirring on low flame until the mixture thickens.
the mixture will hold the shape and starts to separate the pan after 10 minutes.
do not overcook, as the burfi will turn hard. and if the mixture is undercooked then it turns chewy.
transfer the burfi dough to the tray lined with baking paper.
Press gently, making sure it’s a level up.
top with a few chopped pistachios and press gently.
cover and refrigerate for 1 hour or until it sets completely.
after 1 hour, unmold the burfi and cut it with a sharp knife.
Finally, **the milk burfi recipe** tastes great for a week when stored in an airtight container.
## Milk Barfi Video
## Notes
* Firstly, make sure to use good quality milk powder for good results.
* Also, cook the mixture till it separates from the pan, or else it will be difficult to set.
* Additionally, you can increase the amount of sugar for a sweeter burfi.
* Finally, the **milk burfi recipe** can be flavoured with kesar or cardamom powder.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/milk-barfi-recipe-milk-burfi-plain-barfi/](https://hebbarskitchen.com/milk-barfi-recipe-milk-burfi-plain-barfi/)
