Fiji Style Milk Barfi | Doodh La Barfi | How to Make Fijian Style Milk Powder Barfi

Fiji Style Barfi | Milk Powder Barfi | How to Make Burfi 

Barfi, Burfi or Doodh La Barfi, is a popular sweet in Fiji, especially during Diwali! With a few simple ingredients, this milk fudge is melt-in-your-mouth delicious! Although the ingredients and even the recipe itself is quite simple, the challenge usually lies in the syrup. Honestly, it took me a few tries (more like 10) to get this barfi down. In my video below, I’ve shared some tips on when to know that the syrup is ready. It may take you a few tries, but once you have this down, I promise you, you will be making it every Diwali, if not multiple times in the year! 

This delicious sweet is a must have for wedding festivities as well. Although quite similar to the ones made in India, if you grew up eating Fiji style barfi, you’ll feel something “missing” when you get the barfis at the Indian stores. 

I hope you give this recipe a try! If you do, please snap a pic and share it on my social media! 

Happy cooking!

1 packet full fat milk powder (450 grams) 
¼ cup ghee
¼ cup half & half or whipping cream
1 tsp cardamom powder (ellaichi)
For Syrup: 
2 cups sugar
1 cup water 
Sprinkles for decorations 

  1. In a mixing bowl, add milk powder, 1/8 cup ghee, and cream. Mix well by rubbing in between your palms. Mix until the mixture resembles coarse sand.
  2. Add cardamom powder to above mixture, stir well and set aside. 
  3. Line a baking pan or tray of your choice with parchment paper or grease with ghee. 
  4. To prepare the sugar syrup, add sugar and water to a heavy bottom pan and bring to a boil. Once the syrup boils, turn your heat to medium and let boil, stirring occasionally, for approximately 7-8 minutes. Start checking your syrup at the 5-minute mark. The syrup will be 1 thread consistency or about 240 degrees Fahrenheit (115C) on a candy thermometer. 
  5. Once your syrup is ready, start adding slowly to your milk powder mix. Don’t pour it all in at once, as you may not need it all (I’ve almost always used it all). If your mixture still seems a little dry, add the rest of the ghee and mix. The mixture will start to form a dough. 
  6. Quickly transfer to your prepared tray and flatten smooth. Add desired sprinkles (traditionally its hundreds and thousands) and push into barfi with the back of a cup or spatula. 
  7. Let cool/harden at room tempreture for approximately 1 hour or in the refrigerator for 20 minutes. 
  8. To cut the pieces, dip a sharp knife into hot water and clean off knife after each cut. Let cool completely before taking out of pan. 
Makes about 20-25 pieces 

Watch me make it here! 

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