Easy Milk Barfi

Diwali is around the corner! If you love Indian sweets but want something quick and easy, you have to try this creamy, melt-in-your-mouth Milk Barfi. This Milk Barfi It’s rich, aromatic, and made with just a handful of ingredients you probably already have at home!

Ingredients

• 3¾ cups (375 g) instant full-cream milk powder

• 1⅛ cups (228 g) white granulated sugar

• 1½ cups (350 ml) milk

• 4 tbsp (60 ml) ghee, melted

• A pinch of cardamom powder (optional)

• ⅛ tsp kewra essence (optional)

• 2 tbsp pistachios, chopped

• 1 tbsp almonds, slivered

• 2–3 sheets of edible silver leaf (optional)

Method

1. Mix the base: In a wide, heavy-bottomed non-stick pot, combine the milk powder and sugar. Stir to mix, then add the milk and melted ghee. Whisk until smooth and lump-free.

2. Cook the mixture: Place the pot over medium-low heat and cook, stirring continuously. After about 5 minutes, the mixture will begin to thicken.

3. Add flavor: Stir in the cardamom powder and kewra essence if using. These add a beautiful aroma and depth of flavor but are completely optional.

4. Set the barfi: Continue cooking until the mixture thickens further and starts to leave the sides of the pot. Remove from heat and transfer immediately into a 6x6-inch tray lined with parchment paper.

5. Smooth and garnish: Lightly grease a silicone spatula with ghee and spread the mixture evenly. Top with silver leaf, pistachios, and almonds, pressing gently to set them into the surface.

6. Cool and cut: Allow the barfi to cool completely at room temperature until firm. Once set, cut into squares or diamonds and serve.

Tip: Store your Milk Barfi in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.