How to make Doodh Ki Barfi - Barfi made out of curdled milk.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Milk (दूध), Powdered Sugar (पिसी हुई चीनी)

Cuisine : Indian

Course : Mithais

Doodh Ki Barfi Recipe Card

Doodh Ki Barfi

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Doodh Ki Barfi checkout Kalakand, Chum Chum, Rasmalai, Instant Gulab Jamun . You can also find more Mithais recipes like Kala Jamun, Quick Kopra Pak, Malai Peda, Aloo Ka Halwa.

Prep Time : 3.30-4 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Doodh Ki Barfi Recipe

  • Milk 6 cups

  • Powdered Sugar 2 tablespo tablespoons

  • Milk powder 1/4 cup

  • Powdered sugar 1/2 cup

  • Almonds 8 - 10

  • Pistachios 8 - 10

  • Pure ghee 1/2 cup

  • Green cardamom powder 1 1/2 teaspoons

  • Silver warq 2 - 3 sheet


Step 1

Heat milk and when it comes a boil add lemon juice to curdle it. Cool slightly, drain away the whey and tie up the solids in a muslin cloth.

Step 2

Hang the cloth for two to three hours so that all the excess water drains away. Untie the muslin cloth and knead the paneer well with milk powder and sugar.

Step 3

Blanch almonds and pistachios in one cup of hot water for five minutes. Drain, peel and chop them roughly. Heat ghee in a heavy pan and add the paneer mixture.

Step 4

Fry over very low heat, stirring continuously, until the ghee separates. Take off the heat and add green cardamom powder. Mix well and set aside to cool slightly.

Step 5

Knead again to a smooth blend. Shape into a flat cake and let it cool completely. Sprinkle with chopped pistachios and almonds.

Step 6

Cut into squares and decorate with silver foil. Serve.