Milk Barfi Recipe ( Doodh Ki Mithai)

Ingredients

2 1/2 cup milk power
3/4 cup sugar
1 cup milk

Wishk and mix (no lumps - smooth consistency

Pour into a pan - Low Heat
Add 1/4 cup Ghee
mix low flame
Keep Stirring 
combines well 
Keep Stirring
Thickening in 5 mins
Keep Cooking
scrape sides
Turns into thick paste
Keep Cooking - Low flame
Holds Shape after 10 mins
soft dough
Perfect consistency

Transfer to - grased Tray
Press Gently
Level Up
Add 3 tbsp chopped Pistachios
Press Gently

Refrigerate for 1 hour
Set complete
Unmold
remove butter paper
Cut into rectangles

https://hebbarskitchen.com/milk-barfi-recipe-milk-burfi-plain-barfi/#Recipe_Card_for_Milk_Barfi

INSTRUCTIONS

1. Firstly, in a bowl take 2½ cup milk powder, ¾ cup sugar and 1 cup milk. whisk and mix well until everything is well combined.
2. Transfer the mixture into large kadai. recommend using nonstick pan to prevent from sticking
3. Add ¼ cup ghee and mix well on low flame.
4. Keep stirring on low flame until the mixture thickens. The mixture will hold the shape and starts to separate the pan after 10 minutes. Do not overcook, as the burfi will turn hard. and if the mixture is undercooked then it turns chewy.
5. Transfer the burfi dough into the tray lined with baking paper. press gently, making sure its leveled up.
6. Top with few chopped pistachios and press gently.
7. Cover and refrigerate for 1 hour or until it sets completely. After 1 hour, unmould the burfi and cut with sharp knife. 
8. Finally, milk burfi recipe tastes great for a week when stored in an airtight container.

NUTRITION

Calories: 237kcalCarbohydrates: 24gProtein: 8gFat: 12gSaturated Fat: 7gCholesterol: 38mgSodium: 142mgPotassium: 401mgFiber: 1gSugar: 24gVitamin A: 408IUVitamin C: 2mgCalcium: 269mgIron: 1mg