Barfi (South African Burfee Recipe)
South African burfee (also known as barfi or burfi) is one of the most loved Indian sweets served during Diwali, weddings, and family celebrations. This soft burfee recipe is my mum’s recipe which she has been making for years. It’s made with Klim milk powder, Nestlé cooking cream, butter, and cardamom for a rich, smooth texture that melts in your mouth.
Unlike some burfee recipes that turn out dry, chewy, or grainy, this recipe is incredibly silky and light without feeling overly sweet or heavy. The overnight soaking method allows the milk powder to absorb the cream fully, creating a beautifully smooth mixture that sets perfectly once cooled.
Why You’ll Love This Barfi Recipe
Soft melt-in-your-mouth texture: This burfee is smooth, creamy, and soft without being grainy, dry, or overly chewy. The overnight soaking method helps create a beautifully silky texture that slices cleanly while still melting in your mouth.
Rich cardamom flavour: Elachi (cardamom) gives this burfee its signature warm aroma and nostalgic flavour often found in traditional Indian sweets and festive treats.
My mum’s tried-and-tested recipe: This is the homemade burfee recipe I grew up with, made for Diwali, family gatherings, and special occasions. It’s simple, reliable, and always disappears quickly from the dessert table.
Customisable for celebrations: Decorate with coloured almonds, pistachios, saffron, edible silver leaf, or rose petals to make it perfect for gifting and festive occasions.
Even better the next day: Like many Indian sweets, burfee tastes even better after resting as the flavours settle and the texture firms up beautifully.
Perfect for any celebration: This soft South African burfee is perfect for weddings or Diwali sweet trays and can be served alongside favourites like gulab jamun, indian rice pudding and eggless South African snowballs.
Ingredients
Klim (Powdered Milk): Klim provides the main structure of the Barfi. It gives it a soft, velvety texture and a rich dairy flavor. Use full-cream Klim for the creamiest results.
Nestlé Cooking Cream: Cooking cream adds luxurious creaminess and ensures the Barfi isn’t dry or pasty. It helps bind the milk powder and butter together while keeping the texture smooth. Stir gently to avoid curdling.
Butter: Butter contributes richness and a melt-in-your-mouth feel. It also makes the Barfi glossy and soft without being sticky. Use unsalted butter to control sweetness.
Elachi powder: Elachi gives barfi its signature warm flavor. For the best taste, use freshly ground cardamom instead of pre-ground powder.
Condensed milk: Condensed milk adds extra creaminess and sweetness, making the Barfi ultra-soft and luxurious. Skip if you prefer a lighter, less sweet version.
Sugar: Sugar forms the base of the syrup that binds all the ingredients together. When made correctly, it gives the barfi its signature smooth texture and subtle sweetness without being grainy.
Water: Water helps dissolve the sugar to create a silky syrup. It controls the consistency, ensuring the mixture blends smoothly with the butter and milk powder.
How to Make Barfi (South African Burfee)
Step 1: Soak Klim in Cream Overnight
Start by mixing Klim (powdered milk) with Nestlé cooking cream in a large bowl. Cover the bowl and let it sit overnight. This step is crucial, it allows the powdered milk to absorb the cream fully, creating a smooth, creamy base that gives the Barfi its signature melt-in-your-mouth texture.
Step 2: Blend Until Smooth
The next morning, transfer the soaked mixture into a mixer or blender. Blend until completely smooth and creamy. I perform this process two times. This ensures there are no lumps and that the final Barfi will be silky.
Tip: A high-speed mixer works best. You can also use a sifter, but this would take longer.
Step 3: Prepare Sticky Sugar Syrup
In a pot, combine sugar and water. Heat over medium – low heat and cook until the syrup becomes slightly thick and sticky. Be careful not to overcook – you want it just right to coat the Barfi evenly without making it runny.
Tip: Remove the syrup from the stove as soon as it reaches the sticky stage. It continues to thicken slightly as it cools.
Step 4: Add Butter to Sugar Syrup
Once the sugar syrup is warm and smooth, add the butter. Stir gently until the butter melts completely and the syrup becomes glossy and slightly thickened. This step enriches the syrup and ensures your barfi has a soft, smooth texture.
Step 5: Add Klim Mixture and Elachi to Sugar Syrup
Slowly pour the blended Klim-cream mixture into the warm sugar syrup, one portion at a time, stirring gently but thoroughly until smooth.
With the last portion of the Klim mixture, fold in the crushed cardamom (elachi) powder and stir well until fully incorporated.
Step 6: Set the Barfi
Pour the mixture into a greased baking tin or platter and use a spatula to spread it evenly. Smooth the surface carefully, this will make cutting clean squares easier once set.
Tip: For best results, use a greased baking tin with a removable bottom. This makes it much easier to lift out the barfi without damaging the shape.
Step 7: Decorate the Barfi
Sprinkle with colored diced almonds or your favorite nuts. Not only does this add color, but it also gives a subtle crunch that contrasts beautifully with the soft Barfi.
Step 8: Cool, Slice and Serve
Allow the Barfi to cool completely at room temperature before slicing.
Storage
Room temperature: Store the burfee in an airtight container at room temperature for up to 2 days in cooler weather. If your kitchen is warm, it’s best to refrigerate it to maintain the texture.
Refrigerator: Store in an airtight container in the fridge for up to 1 week. Allow the burfee to come to room temperature slightly before serving for the softest texture.
Freezer: I don’t recommend freezing burfee, as it can affect the soft, creamy texture. It’s best enjoyed fresh or refrigerated and served within a few days.
Frequently Asked Questions
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Equipment
- Large mixing bowl
- Mixer or blender
- Non-stick pot
- Spatula
- Measuring cups and spoons
- Greased platter or tray
- Knife for cutting
Ingredients
- 500 g Klim powder
- 1 tin (290g) Nestle cooking cream
- 2 tbsp butter
- 1 1/2 tsp elachi powder
- 1/4 tin (96g) condensed milk optional
- 1 1/2 cup water
- 1 1/3 cup sugar
Instructions
- Mix Klim (powdered milk) and Nestlé cooking cream in a large bowl. Cover and leave overnight. This resting time allows the milk powder to absorb the cream fully, creating a rich, smooth base that gives your Barfi its soft, melt-in-your-mouth texture.
- The next morning, transfer the soaked mixture into a blender. Blend until completely smooth and creamy. I perform this process two times. This ensures there are no lumps and that the final Barfi will be silky.
- In a pot, combine sugar and water. Heat over medium – low heat and boil until the sugar dissolves and the syrup becomes slightly thick and sticky.
- Once the sugar syrup is warm and smooth, add the butter. Stir gently until the butter melts completely and the syrup becomes glossy and slightly thickened. This step enriches the syrup and ensures your barfi has a soft, smooth texture.
- Slowly pour the blended Klim-cream mixture into the warm sugar syrup, one portion at a time, stirring gently but thoroughly until smooth. With the last portion of the Klim mixture, fold in the crushed cardamom (elachi) powder and stir well until fully incorporated.
- Pour the mixture into a greased baking tin or platter and use a spatula to spread it evenly. Smooth the surface carefully, this will make cutting clean squares easier once set. For best results, use a greased baking tin with a removable bottom. This makes it much easier to lift out the barfi without damaging the shape.
- Sprinkle with colored diced almonds or your favorite nuts. Not only does this add color, but it also gives a subtle crunch that contrasts beautifully with the soft Barfi.
- Allow the Barfi to cool completely at room temperature before slicing.
Notes
- Stir continuously when adding mixture to syrup to keep the texture smooth and lump-free.
- Use medium-low heat to prevent the mixture from thickening too quickly and burning.
- Optionally add condensed milk for extra creaminess, although its not required.
- Blend the soaked Klim mixture thoroughly for the smoothest texture
- Allow the burfee to cool completely before slicing
- Decorate with almonds, pistachios, saffron, or edible silver leaf for a festive finish.
