Easy Milk Powder Burfi Recipe - Milk Powder Barfi Recipe (2024)

FAQs

How much powdered milk to make 1 cup? ›

If nonfat dry milk is to be used for a beverage, it should be weighed using 1 lb dry milk and 3-3/4 qt water per gallon. Chill thoroughly before serving. For 100 portions (8 oz), use 6 lb 4 oz nonfat dry milk and 23-1/2 qt water.

Barfi is one of many milk-based Indian sweets. Traditionally, it would have been made by slowly cooking milk down for hours until it condensed into the dough-like evaporated milk solids known as khoya or mawa. A quicker and easier way of making barfi starts with milk powder instead.

As a general rule of thumb, 100 g (3 oz weight) of powdered milk will make up 1 litre (1 US quart / 32 oz) of milk, unless a manufacturer provides different directions. It depend on the size of your Glass, how much milk powder you required.

Whenever a recipe calls for a cup of regular milk, you may substitute 1/3 c. of dry milk mixed with 1 c. water.

How do you get 1 liter of milk out of milk powder? To make 1 Litre: Place 1 cup (250 ml) water in shaker then add 1 cup or 14 tablespoons (125 g) of powder.

Replace the fresh milk with the powdered milk equivalent. That's usually 1/3 cup (75 mL) of powdered milk for every 1 cup (250 mL) fresh milk.

If you don't have fresh milk on hand, you can reconstitute milk powder and use the resulting liquid instead. Dissolve ¼ cup milk powder in 1 cup water to use in place of milk.

Burfi, an Indian milk-based sweet, is susceptible to microbial spoilage that restricts its shelf life to 10 days.

There are two reason for this, either it is not completely cooked or you had put that burfi mixture on flame while cooking for more than the required time after adding sugar into it.

What is the shelf life of milk burfi? ›

The shelf life of burfi packed in parchment paper is 15 days at 30°C and 50 days at 5°C. Burfi samples treated with propyl gallate and dodecyl gallate and stored at 25°C kept well for 12 months.

Powdered milk, also called milk powder, dried milk, or dry milk, is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content.

Measure the powdered milk into a bowl and add about half of the water needed. Stir, shake, beat with wire whip or beat with mixer on slow speed to disperse milk. Add enough water to make the amount of milk desired. Non-instant milk powder is easier to disperse if the water is slightly warm, but not hot.

If you want to make dry milk taste like fresh milk, try using vanilla extract. Add a few drops to a quart of milk and you'll notice an improvement in the flavor. If you don't have vanilla extract, add a spoonful of sugar instead. There's already sugar in dry milk, but adding more will help hide unpleasant flavors.

The easiest way of adding dried milk powder to milk is to mix up 2 - 4 tablespoons of dried milk powder to 1 pint of whole milk. Patients can start using 2 tablespoons and increase to 4 after a few days.