These Soft Milk Fudge Squares, inspired by traditional Pakistani barfi, are a melt-in-your-mouth treat that combines simplicity with indulgence. The image you shared showcases their perfect texture—smooth, creamy, and slightly crumbly, with a golden hue that hints at caramelized milk and butter. Made with pantry staples like milk powder, sugar, and butter, this recipe transforms humble ingredients into elegant confections that are ideal for festive occasions, tea-time platters, or gifting. Unlike dense or overly sweet versions, this barfi strikes a balance: it’s rich but not heavy, sweet but not cloying, and soft yet holds its shape beautifully. Whether you’re curating a dessert collection or exploring nostalgic comfort sweets, this recipe is a must-have.
INGREDIENTS:
- 2 cups full-fat milk powder
- ½ cup granulated sugar
- ½ cup whole milk
- ¼ cup unsalted butter (or ghee for a traditional touch)
- ½ tsp cardamom powder (optional, for aroma)
- 1 tsp rose water or kewra essence (optional, for floral depth)
- Chopped nuts (almonds, pistachios) for garnish (optional)
INSTRUCTIONS:
- Prep Your Pan: Grease a small square dish or line it with parchment paper. This will make it easier to lift and slice the fudge once set.
- Melt the Butter: In a non-stick pan, melt the butter over low heat. Once fully melted, add the milk and stir gently to combine. Keep the heat low to avoid scorching.
- Add Sugar and Dissolve: Stir in the sugar and continue mixing until it dissolves completely. The mixture will begin to thicken slightly as the sugar integrates with the milk and butter.
- Incorporate Milk Powder: Gradually add the milk powder, stirring continuously to avoid lumps. The mixture will quickly transform into a thick, dough-like consistency. Use a spatula to press and fold the mixture as it cooks.
- Cook Until Fudgy: Continue stirring and folding over low heat for 8–10 minutes. The mixture should pull away from the sides of the pan and form a soft mass. Add cardamom powder and rose water at this stage if using. The aroma will deepen and the color may turn slightly golden.
- Transfer and Shape: Immediately transfer the mixture into your prepared dish. Press it down evenly using a spatula or the back of a spoon. Smooth the surface and sprinkle chopped nuts if desired. Let it cool at room temperature for 30–45 minutes.
- Slice and Serve: Once set, slice into neat squares or diamonds. The texture should be soft and slightly crumbly, with a creamy mouthfeel. Serve fresh or store in an airtight container for up to 5 days.
Serving Suggestions & Variations:
- Chocolate Twist: Add 2 tbsp cocoa powder for a chocolate barfi variation.
- Nutty Delight: Mix crushed cashews or coconut into the base for added texture.
- Festive Flair: Top with edible silver leaf (warq) for a traditional presentation.
- Wellness Adaptation: Use coconut milk and jaggery for a dairy-free, refined sugar-free version.