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

FAQs

What is milk barfi made of? ›

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.

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.

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.

About White Burfi

It is an easy and simple fudge recipe made with plain flour, sugar syrup, and a range of dry fruits for toppings. In other words, white burfi or maida burfi is known for its white color, texture, and more importantly taste of the sweet.

This mithai is a soft, fried fitter is a popular treat at Guyanese and Trinidadian special occasions such as weddings. These soft mithai is made with flour, butter, fresh coconut, anise seed, and evaporated milk. It's fried till golden brown then tossed in a sugar syrup until crystallized.

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

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.

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.

04/4​Too sweet

If you are preparing an Indian dessert such as kheer, add some extra milk. In case of extra sweet laddoo or barfi, mix some khoya/mawa in the mixture and then make the mithai.

Source: The Oxford Companion to Sugar and Sweets. Author(s): Chitrita BanerjiChitrita Banerji. meaning a “sweet,” derives from the Sanskrit mishta (sweet) and is a word universally understood in India, despite the country's huge variety of languages and dialects.

Which country invented barfi? ›

This sweetmeat is believed to have originated in the state of Rajasthan, and it has been enjoyed by Indians for centuries. The word "barfi" is derived from the Persian word "barf," which means snow. This is fitting, as barfi is often made with milk and condensed milk, which gives it a white appearance.

Varanasi, located in the state of Uttar Pradesh, holds the distinction of being the birthplace of Tricolor Barfi. This ancient city, steeped in history and culture, is renowned for its rich culinary heritage.

This Diwali, I prepared mawa barfi. The recipe requires: mawa or khoya (milk solids) 350 gms, sugar 3/4 cup or to taste, ghee (clarified butter) 2 tbsp, cardamom powder 1/2 tsp, saffron few threads and edible silver leaf and pistachio for garnish.

Troubleshooting: if your besan burfi doesn't set then simply add it back to the pan and cook for a few minutes until the mixture slightly thickens and leaves the pan. This tastes the same except the texture is slightly different and your burfi will be lighter in color.

If syrup is not right consistency Burfi can become very soft or very dry, in any case it is easy to fix. 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.

Traditionally made from carabao, or water buffalo, milk and white sugar, pastillas de leche are now more commonly made from a combination of cow milk, condensed milk, sugar, and/or powdered milk.

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. The hardness is directly relationship with moisture content of the burfi sample. The lower content of moisture per cent in burfi sample increases the hardness.

The Milky Way bar is made of nougat, topped with caramel and covered with milk chocolate. It was created in 1923 by Frank C. Mars and originally manufactured in Minneapolis, Minnesota. The name and taste derived from a then-popular malted milk drink (milkshake) of the day, not after the astronomical galaxy.

Texture: Kaju katli has a fudgy and smooth texture due to the rich silver leaves. It is typically thin, flat, and diamond-shaped. Kaju barfi, on the other hand, has a slightly grainy and crumbly texture due to the addition of milk solids (khoya). It is usually thicker and cut into square or rectangular shapes.