Milk Barfi Recipe | Plain Milk Burfi Recipe | Doodh Ki Mithai (2024)

FAQs

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.

Barfi or burfi is a milk-based sweet from the Indian subcontinent with a fudge-like consistency. Its name comes from the Persian and Urdu word (barf) for snow. Barfi is consumed throughout India and Pakistan and is especially popular in North India.

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.

This wonderful fudge-like sweet is made predominately with gram flour or chickpea flour (besan). Gram flour has a delightful nutty aroma and lends the burfi its characteristic grainy texture. When roasted, the flour develops deeper nutty notes that permeate through the burfi.

Barfi is one of many milk-based Indian sweets. Traditionally, it would have been made by slowly cooking milk down for hours until it condensed into the dough-like evaporated milk solids known as khoya or mawa. A quicker and easier way of making barfi starts with milk powder instead.

Mithai is an Indian sweet confection primarily made from ingredients such as flour, milk, sugar, nuts, and ghee. Before the commercial era, countless hours were spent at home preparing these sweet treats.

Burfi, an Indian milk-based sweet, is susceptible to microbial spoilage that restricts its shelf life to 10 days.

A classical milk-based fudge or dessert recipe made with evaporated milk solids and milk powder.

When stored at room temperature, barfis will only last 2-3 days (depending on how hot your region is). For storing longer durations, keep refrigerated in an airtight container for a maximum of 7-10 days. The longer you store it, the drier and chewier it will be. Hence, it's best consumed fresh.

Tip: If the mixture is still very sticky it means it is not fully cooked. Put the mixture back in the pan and cook for 2-3 minutes on low flame until it passes the test. Cool the milk powder mixture completely.

Can barfi go bad? ›

Here's a general guideline: Milk-based sweets: Sweets like Rasgulla and Sandesh typically last 2-3 days when stored in the refrigerator. Dry sweets: Dry sweets like Barfi and Chikki can last up to 2 weeks when stored in an airtight container in a cool, dry place.

Burfi is too soft: add little more almond powder or coconut powder. May be make them in ladoo a ball shape little smaller then golf ball and roll them in almond or coconut powder. Burfi is very dry: sprinkle hot water as needed about 2-3 tablespoons over Burfi and mix it.

The barfi can be made up to a week in advance and kept in the fridge. Or wrap tightly and freeze for up to 3 months. Defrost fully before eating.

The acidity of market burfi was measured as 0.486%.

The chemical composition of burfi T2 contains moisture 16.25, fat 21.30, protein 14.86, ash 2.65, carbohydrate 44.59 and total solids 83.75 per cent.

Our delicious creamy plain barfi is made with pure butter ghee (clarified butter), sugar and the finest quality fresh channel island milk. A soft, creamy fudge like sweet that is sinfully indulgent. A 250g box of Plain Barfi will typically include three pieces of this sweet.

chocolate burfi recipe is one of the easy and quick sweets that one can make in just 20 mins this diwali. Barfi or burfi is a Indian sweet fudge made mostly with milk, sugar and flavoring ingredients. Khoya or mawa are the milk solids got by condensing the milk till it thickens and reaches a solid consistency.

It is typically made with milk and sugar, and can be flavored with various ingredients such as nuts, fruits, and spices. Here is a recipe for a basic barfi: Ingredients: 2 cups of full cream milk powder.

Barfi should keep for at least 3 days on the counter. You can store them in the fridge and they'll keep for a couple of weeks. If they get too hard, microwave for a few seconds. Jalebi is best enjoyed fresh as they lose their crisp rather quickly.