Barfi
Learn how to make melt-in-your-mouth Barfi at home. This soft, creamy Indian sweet uses Klim, Nestlé cooking cream, butter, and cardamom for a luxurious texture. It’s not chewy or pasty, just silky and delicious. Perfect for festivals, gifting, or any sweet craving!
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
Syrup
- 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 avoid lumps.
- Use medium heat to prevent burning or over-thickening.
- Optional condensed milk adds extra creaminess, but is not required.
- Cool completely before cutting for clean edges.