Barfi, barfee, borfi or burfi is a dense milk-based sweet from the Indian subcontinent, and a type of mithai. The name is a derivative of the Urdu (originally Persian) word barf, which means snow.


(1cup = 250ml)

500g Klim / full fat milk powder
375g Sugar
2 cups water
3/4 cup milk
12 tbs ( 3/4cup) Melted ghee
Elachi powder to taste

Mix the Melted ghee into the milk powder well.
Add the milk and mix well. Leave aside open for about an hour.

Add the sugar and water to a pot and boil until 1 thread consistency or until the syrup reduces to 1 1/2 cups. Leave aside.

Sieve the milk powder mixture through a sieve or run the mixture in a food processor until it resembles fine breadcrumbs.

Heat a large non stick pot to medium heat.
Add the milk powder mixture, elachi powder to taste and the syrup. Mix well and cook until the mixture thickens and just starts leaving the sides of the pot..this doesn’t take long.

Place into a tray lined with baking paper or cling film.
Spread evenly.
Sprinkle with coloured Almonds and chopped Pistachios.
Allow to cool.
Then cover with cling film and allow to further set for 24 hours.
Cut and store in an airtight container.