Looking for an easy fasting sweet recipe? Try this Milk Powder and Paneer Barfi that is soft, grainy, and ready in just 20 minutes. Made with milk powder, paneer, ghee, and sugar, this traditional Indian dessert is perfect for Navratri, Sawan vrat, Ekadashi, and festive celebrations.
Make delicious, grainy-textured Milk Powder and Paneer Barfi at home in just 20 minutes. This easy vrat-friendly Indian sweet is prepared with milk powder, paneer, ghee, and sugar, giving it a rich halwai-style taste and texture. Perfect for Navratri, Sawan fasting, festivals, and special occasions.
Check off ingredients as you gather them.
Prepare the Container: Grease a tray or container lightly with ghee and set it aside.
Prepare the Mixture: Heat a pan on low flame and add ghee. Once melted, pour in the milk and immediately add the milk powder. Mix well until smooth.
Roast the Mixture: Cook on low heat for 1–2 minutes while stirring continuously until the mixture starts releasing ghee.
Add Sugar: Add powdered sugar and mix thoroughly. The mixture will become slightly loose as the sugar melts. Continue stirring until it thickens again.
Add Paneer: Mix in the grated or crumbled paneer. Cook for another 1–2 minutes until the mixture becomes thick, grainy, and starts leaving the sides of the pan.
Set the Barfi: Transfer the mixture into the greased container. Spread evenly and garnish with chopped almonds and cashews. Refrigerate for 15–20 minutes until set.
Serve: Remove from the refrigerator, cut into pieces, and serve. For easy removal, slightly warm the bottom of the container before unmolding.
This Instant Paneer Barfi is a quick Indian sweet made with paneer, milk powder, and milk, giving it a rich, melt-in-the-mouth texture. Cook the mixture only until it leaves the sides of the pan, as overcooking can make the barfi dry. Chill it well before cutting into pieces for neat, firm slices. It is perfect for festivals, celebrations, or whenever you're craving a homemade mithai.
Use fresh, soft paneer for the best texture and grate it finely so it blends smoothly into the mixture. Always cook on low heat while stirring continuously to prevent burning. Once set, store the barfi in an airtight container in the refrigerator, where it stays fresh for up to 4–5 days.
Finely grate or crumble the paneer before adding it to the mixture. This helps create the perfect grainy texture similar to traditional sweet-shop barfi.
Always roast the milk powder on low heat. This prevents burning and helps maintain its natural white color.
Yes. This barfi is prepared using vrat-friendly ingredients and is suitable for Navratri, Sawan, Ekadashi, and other fasting occasions.
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25+ Years Cooking Legacy
Born into the traditional food culture of Haryana and married into the rich cultural heritage of Shekhawati, Savita Shekhawat shares generations-old family recipes, hand-ground spice traditions, and home-tested cooking methods with modern kitchens.
Her recipes combine authentic Indian flavors with clear, step-by-step guidance, helping home cooks recreate traditional dishes with confidence.
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