Pakistani Barfi Recipe


  • 2 cups full-fat milk powder
  • 1 cup condensed milk
  • 1/2 cup ghee (clarified butter)
  • 1/2 teaspoon cardamom powder
  • A handful of chopped pistachios and almonds for garnishing


  1. Heat a non-stick pan on medium heat and add the ghee to it. Allow it to melt.
  2. Once the ghee has melted, add the condensed milk to the pan and mix well.
  3. Reduce the heat to low and add the milk powder gradually, stirring continuously to avoid any lumps from forming.
  4. Cook the mixture on low heat for about 10-15 minutes until it thickens and starts to leave the sides of the pan. Make sure to keep stirring constantly to prevent the mixture from sticking to the bottom and burning.
  5. Add the cardamom powder to the mixture and mix well. This will give a lovely aromatic flavor to the barfi.
  6. Remove the pan from heat and let the mixture cool for a few minutes until it becomes easy to handle.
  7. Grease a square or rectangular baking dish or tray with ghee and transfer the mixture into it.
  8. Use a spatula or the back of a spoon to spread and smoothen the mixture evenly in the dish, ensuring it is compacted.
  9. Garnish the barfi with the chopped pistachios and almonds, pressing them gently into the surface.
  10. Allow the barfi to cool completely at room temperature. You can also refrigerate it for a few hours to set it faster.
  11. Once the barfi has been set, cut it into square or diamond-shaped pieces using a sharp knife.
  12. Serve and enjoy the delicious Pakistani Barfi!

Note: You can store the barfi in an airtight container at room temperature for up to a week. Enjoy!

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