Milk Cake or Barfi; North Indian Dessert


Khoya Barfi

Khoya Barfi

“Apart from Halwas and Ladoos, one of the most famous Indian sweets are Barfis. One of the yummiest barfi out of the long list of barfis is ‘Milk Barfi’. This easy-to-make barfi is made with simple ingredients such as milk powder, condensed milk, ghee and cardamom powder. Serve this lip-smacking barfi to your friends and family on special occasions like festivals, game nights and kitty parties to enrich their taste buds.”

Ingredients for making the Milk Cake/Barfi

  • 400 gm condensed milk
  • 8 cup milk powder
  • 2 tablespoon ghee
  • 1 cup water
  • 1 teaspoon powdered green cardamom
  • 1 handful pistachios

For Garnishing

  • Silver vark as required/optional
  • 1 cup almonds

How to make Milk Barfi

  • Take a large bowl and add milk powder in it along with condensed milk. Make a rigid dough using these ingredients. Once done, keep the dough in freezer and freeze it for at least for 20 minutes.
  • Take the dough and grate it in a bowl. Keep this grated dough aside for further usage. Take a deep bottomed pan, keep it on low flame and heat ghee in it.
  • Add the grated dough to this pan with water. Mix well and stir in cardamom powder in the pan, cook this mixture until the water dries out and the mixture accumulates in the center of the pan.
  • Pour this prepared mixture in a pan and add pistachios to it. Let the mixture cool and cut the barfi into desired shapes. Garnish it with silver vark and almonds and serve!

Please Note

This delicious barfi is also known as ‘Khoya Barfi’ in some parts of India. The huge varieties of barfi includes Carrot Barfi, Besan Barfi, Pista Barfi and many more.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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