Milk Barfi

Milk barfi is a much-loved sweet treat in the South Asian community. Milk barfi or “doodh ki barfi” has an indulgent taste and a smooth and creamy texture. Moreover, it’s an absolute delight for the tastebuds.

This milk barfi is irresistible. Not only is it tasty, but it’s also:

  • Nutty
  • Milky
  • Fudgy
  • Vegetarian
  • Sweet
  • Eggless
  • Easy to make
  • Popular

What is barfi?

Barfi is a type of sweet milk fudge popular in South Asia. The name “barfi” comes from the Persian word “barf,” which means snow, relating to the dessert’s white color and soft texture, a bit like snow.

The main ingredients are milk and sugar, but people often add other things like fruits, nuts, or spices to switch up the flavor.

Furthermore, there are many types of barfi. Examples include kaju barfi, made with cashews, and besan barfi, which uses gram flour. Of course, there’s also milk barfi, the recipe we’re focusing on today!

Where was barfi invented?

Barfi originated in the Indian subcontinent. It’s a type of sweet that’s held its place in South Asian cuisine for hundreds of years, continuously charming those who try it with its unique texture and flavor.

What does milk barfi taste like?

Basically, milk barfi is sweet, creamy, and milky. Additionally, the garnishing of pistachios lends a nutty flavor and a crunchy texture, beautifully contrasting the otherwise smooth barfi.

What is milk barfi made of?

All the ingredients to make milk barfi are simple and easy to find. Here’s what you need:

  • Milk: The main ingredient. It gives barfi its hallmark rich, creamy flavor.
  • Lemon juice (fresh or bottled): It curdles the milk, which helps create the texture for the barfi.
  • Sugar: Gives the barfi its sweet taste, making it a truly indulgent dessert.
  • Butter: Butter adds a slightly rich, buttery undertone to the barfi, enhancing its flavor and texture.
  • Milk Powder: Thickens the mixture and intensifies the milky taste.
  • Cardamom powder: Provides a comforting warmth that marries well with the sweetness
  • Ground Pistachio: Adds a vibrant pop of color but also provides a nutty crunch that contrasts beautifully with the smoothness of the barfi.

Equipment needed to make milk barfi

Making milk barfi at home doesn’t require any intricate equipment. Here’s what you need:

  • Heavy-bottomed pan
  • Muslin cloth
  • Spatula
  • Baking tray
  • Large spoon

Prepare the tray

Firstly, grease your baking dish and set it aside. Greasing ensures your milk barfi mixture doesn’t stick and is easy to remove after it sets.

Curdle the milk

Secondly, In a pan, bring the milk to a boil. Afterwards, turn off the heat and add the lemon juice. Stir gently until the milk curdles completely. The milk will separate into chunky curds and whey.

Prepare the curd

Wrap the curdled milk chunks in a muslin cloth. After, squeeze it to remove as much water as possible. Next, unwrap the curd, and rinse it under cold water to remove the tangy lemon flavor. Then, massage the curd gently with your fingers to break up any lumps.

Cook the curd and sugar

Melt the butter in a pan over low heat. Add your prepared curds and stir continuously until the mixture becomes dry. Once dry, add the sugar and keep mixing until the sugar dissolves and the mixture is dry again.

Add milk powder and set

Turn off the heat and add the milk powder and cardamom powder to the mixture, stirring well until combined. Transfer your barfi mixture to the greased baking pan, gently pat down and evenly spread the mixture across the pan.

Garnish and chill the barfi

Finally, sprinkle your barfi with ground pistachios. Place the baking pan in the refrigerator for at least 30 minutes to let the Barfi set. Once set, cut your milk barfi into pieces and serve!

How long does barfi last?

When stored in an airtight container in the refrigerator, freshly made milk barfi can last up to a week. However, it tastes so delightful that it might disappear much faster!

Check out our other recipes

Meanwhile, if you loved this recipe, why not try some of the others like:

Delicious homemade white colored milk barfi pieces garnished with crushed pistachios organized in a decorative diamond pattern.

Milk Barfi

Milk barfi is a much-loved sweet treat in the South Asian community. Milk barfi or "doodh ki barfi" has an indulgent taste and a smooth and creamy texture. Moreover, it's an absolute delight for the tastebuds.
Cook Time 20 minutes
30 minutes
Total Time 50 minutes
Course sweet
Cuisine bangladeshi, Indian, nepalese, pakistani, persian
Servings 20 pieces


  • Heavy-bottomed pan
  • Muslin cloth
  • Spatula
  • Large spoon


  • 2 litres milk
  • 125 ml lemon juice fresh or bottled
  • 400 g granulated sugar
  • 125 g butter
  • 300 g milk powder
  • 1 teaspoon cardomam powder
  • 1 tbsp ground pistachio


  • Lightly grease the baking pan with butter and set aside
  • Bring the milk to boil in a pan, then turn off heat and add lemon juice. Stir until the milk curdles.
  • Wrap the curd in muslin cloth, and squeeze it to drain. Rinse the curd with cold water to wash out the lemon taste, and then gently massage it to remove any lumps.
  • Melt the butter in a pan on a low heat, add drained curd and stir continuously until it combines and dries.
  • Add the sugar and mix continuously until it dissolves and the mixtures dries
  • Turn off the heat, add milk powder and cardomam, and mix well
  • Transfer the mixture to the greased baking pan, gently pat down and spread. Finish it of by sprinkling it with ground pistachios.
  • Refrigerate for at least 30 minutes, then cut into pieces and enjoy!
Keyword barfi, milk, milk barfi, mithai, sweet

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