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
- 1½ tsp elachi powder
- ¼ tin (96g) condensed milk (optional for extra richness, otherwise omit)
Syrup
- 1½ cup water
- 1⅓ 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.
- The next morning, transfer the soaked mixture into a blender. Blend until completely smooth and creamy. I perform this process two times.
- 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.
- 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.
- 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 in Step 5 when folding in the elachi 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, or edible silver leaf for a festive finish.