This is a classic barfi infused with the freshness of strawberries. This recipe uses both fresh strawberry puree and freeze-dried strawberries to intensify the strawberry flavors. It is perfect for your next celebration or Diwali festivity.
About this Recipe
Barfi (or “burfi”) is a popular milk-based sweet in India. It is formed by making a fudgy treat out of mawa (milk reduced to a solid) that is mixed with other flavors. This recipe is flavored with strawberry puree and freeze-dried strawberries.
Inspired by the vibrant celebrations of Diwali, I wanted to create a sweet treat that captures the essence of the festival. Strawberries, although not a traditional Indian fruit, bring a refreshing twist to the classic barfi, making it a perfect addition to festive gatherings and joyous occasions. I love the way the bright red strawberries add a pop of color to the sweets spread for a festive look.
During the testing process, I found that using a non-stick pan is essential for perfecting the barfi’s texture. Cooking the mixture until it holds its shape ensures a firm yet melt-in-your-mouth consistency. This technique guarantees a foolproof result, making the recipe accessible to both novice and experienced cooks.
Milk powder – helps create instant mawa or khoya for a no-fuss burfi base
Strawberry puree – simply made from fresh or frozen strawberries
Freeze-dried strawberries – crushed into a powder for an intense strawberry flavor
Ghee – ghee is the traditional fat used for Indian sweets but can be swapped for coconut oil in a pinch. Note that the coconut oil will change the flavor.
Black pepper: Adding a pinch of black pepper enhances the natural sweetness of strawberries, creating a harmonious balance of flavors. This twist elevates the dish and adds a subtle, spicy undertone to the sweetness.
Blender – to make the strawberry puree
7” cheesecake tin – optionally, you can use any kind of square pan, but a cheesecake tin with a removable bottom is convenient.
Parchment paper – so the barfi does not stick to the pan
- Take care to avoid undercooking the mixture, resulting in a runny burfi. To avoid this, cook the mixture until it holds its shape when pressed gently.
- Overcooking the mixture can be a problem as well, as it would lead to a dry texture, so keep a close eye on the consistency while cooking. If it starts to overcook, you can add a splash of milk.
- Add 1/8 tsp cardamom powder to give it that extra Indian flavor
- Garnish with chopped pistachios for extra flavor and texture
- Adjust the sweetness to your preference. Add 1/4 cup more sugar for a sweeter version
The key to a perfect Strawberry Barfi lies in the balance of flavors. The sweetness of the milk powder, the freshness of the strawberries, and the warmth of the black pepper create a symphony of flavor. Feel free to get creative and make this recipe your own, infusing it with your favorite flavors and personal flair.
Strawberry Burfi | Strawberry Milk Fudge
- 7" cheesecake pan
- 3 cups whole milk powder
- 1 ⅛ cup strawberry puree
- ¼ tsp ground black pepper
- 6 Tbsp ghee
- 1 ⅛ cup powdered sugar
- ¼ cup freeze-dried strawberries
- Crush the freeze dried strawberries into a powder by either transferring the strawberries to a plastic bag and crushing them with a rolling pin or using a small spice grinder. Measure out ¼ cup and set aside.
- Puree the strawberries in a blender until smooth. If using frozen strawberries, thaw in a microwave before blending.
- In a medium bowl, mix 2 tablespoons of the strawberry puree and the powdered sugar until well combined.
- In a separate bowl, combine the milk powder and remaining 1 cup of strawberry puree. Mix until there are no lumps.
- In a large non-stick pan, heat ghee over medium heat. When the ghee is hot, add the milk powder mixture. Cook until the mixture and ghee are well incorporated and the mixture is no longer sticking to the pan, about 3 minutes.
- Add the sugar paste. Cook for 2 to 4 minutes, until the dough pulls away from the pan and is able to hold its shape.
- Transfer to a 7” square pan. Spread evenly, top with freeze-dried strawberries or garnish of choice, and allow to cool before cutting into squares.
This recipe works best on a non-stick pan but I have tested it on ceramic and stainless steel pans as well. It will work on the other surfaces but you may experience some sticking and some sections may brown a bit more than desired.
Store in the refrigerator.