2-Ingredient Vanilla Milk Powder Barfi
No-bake Indian milk fudge made by melting vanilla ice cream with milk powder, cooking until thickened to mashed potato consistency, then setting in a pan. Cardamom adds warmth; sprinkles provide decoration. Ready in under 30 minutes with minimal hands-on time.
Ingredients
Instructions
- 1
Grease a rectangular traybake pan with oil.
- 2
Set a large non-stick pan over medium-low heat. Add ice cream and stir until melted.
- 3
Add milk powder and stir to incorporate.
- 4
Lower heat to low. Beat the mixture with a wooden spoon until smooth.
- 5
Continue cooking and stirring for 15 minutes, stirring constantly to prevent catching and burning.
- 6
When thickened to mashed potato consistency, stir in cardamom if desired.
- 7
Transfer mixture to prepared pan and press flat with spoon back.
- 8
Top with sprinkles if desired.
- 9
Let stand at room temperature until completely cool.
- 10
Cut into squares and serve.
Tips
Stir constantly during cooking to prevent the mixture catching and burning at the base.
Mixture should resemble mashed potato when ready—this indicates proper thickening.
Good to Know
Cover and refrigerate for up to 5 days. Store in airtight container.
Make fully 1 day ahead; store covered in refrigerator.
Cut into squares. Serve at room temperature or chilled.
Common Mistakes
Do not skip constant stirring to avoid burning at pan base.
Do not remove from heat before mixture reaches mashed potato thickness to avoid undercooked texture.
Substitutions
Dairy-Free Swaps
General Alternatives
common Indian barfi variant