Kesar Barfi Recipe

Kesar Barfi is a delicious and aromatic Indian sweet made with milk powder, sugar syrup and saffron. The mixture is cooked until thick and then poured into tray and cut into pieces. This sweet has mild saffron flavor with rich milky taste which makes it very enjoyable. The color comes light golden and looks very attractive.

It is commonly prepared during festivals and other special occasions at home. The saffron gives beautiful colour and light aroma to the sweet. It is a simple recipe that comes together quickly and the barfi tastes rich and festive. You can serve this sweet to guests during celebrations.

Jump to:

• About Kesar Barfi
• Kesar Barfi Ingredients
• How to make Kesar Barfi Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Kesar Barfi

Kesar Barfi is a traditional milk based sweet where milk powder is cooked with sugar syrup and flavoured with saffron. The saffron gives light golden colour and delicate aroma to the sweet. After cooking the mixture it is spread in tray and cut into small pieces. Sometimes the barfi is also shaped into small diamond pieces.

The texture of this barfi is soft and slightly firm once it sets. When cooked correctly the mixture thickens slowly and forms smooth mass. Butter added in the mixture gives richness and helps the barfi stays soft. The sweet also gets better texture after resting for some time and the saffron flavour makes it feel special.

Many people make this sweet during festive sweets. You can add chopped nuts like pistachios or almonds are sprinkled on top for garnish. Saffron strands also added on top which makes the sweet look beautiful. The nuts also give small crunch to the soft barfi. It is one of those sweets which looks simple but tastes rich.

I usually make this barfi when I want quick festive sweet at home. My family always enjoys it after meals during festival time. 

Kesar Barfi Ingredients

• Milk Powder - I just added for creamy taste and helps the mixture set like burfi. It thickens the sweet and makes the texture soft. 
• Sugar - I just added for the sweetness. It melts and blends well with milk powder and enhances taste.
• Butter - I added butter while cooking mixture. It gives little richness and also smooth texture to barfi.
• Saffron - I soak in warm milk before adding. It gives beautiful color and delicate aroma to sweet.
• Milk - I soaked saffron strands in the milk. It helps release flavour and colour of the saffron nicely.

Similar Recipes

• Kasi halwa
• Carrot halwa
• Poha halwa
• Moong dal halwa
• Bread Halwa

How to make Kesar Barfi Step by Step

1.In a kadai take sugar and water and heat it up. Heat until it bubbles up well. Soak saffron (reserve few for garnish) in warm milk and set aside.

2.Cook until it forms single string consistency. Now we need to all these butter, kesar milk and milk powder.

3.Add all the 3 and mix well without any lumps. Scrape the sides and keep cooking. It will first be very thin then start bubbling and become thick. Keep scraping the sides and keep stirring.

4.It will start to thicken more, see the texture it will be thickish like idli batter consistency.This took me around 3-5 minutes. This is perfect stage we want so switch off.

5.Immediately pour into a ghee greased tray, then sprinkle nuts and saffron on top.It will look goey only but after sometime will become hard. Leave it undisturbed for at least 30 minutes then mark pieces and enjoy the burfis.

Cool down completely then store in a clean container.

Expert Tips

• Sugar syrup stage - I cook the sugar and water until it reaches single string consistency. If the syrup is not correct the barfi may not set properly.
• Mix quickly - After adding milk powder you should mix quickly so lumps do not form.
• Cook slowly - I just keep stirring so it does not stick to the pan. The mixture first looks thin then it slowly becomes thick. 
• Right texture - I check the texture before pouring, when the mixture becomes thick like idli batter consistency it is ready to pour.
• Set properly - Pour the mixture immediately into greased tray and allow it to rest without touching for some time.

Serving and Storage

Serve this as festive sweet during special celebrations. It also goes well as dessert after meals. Store leftover barfi in airtight container at room temperature for couple of days. If refrigerated it can stay good for few more days.

FAQS

1.What happens if sugar syrup is not correct?

If syrup does not reach the right consistency the barfi may remain soft and gooey. It may not set into proper pieces.

2.Can I add nuts?

Yes you can add cashews or almonds if you like little crunch in the sweet. It also gives slightly richer taste.

3.Does soaking saffron in milk necessary?

Yes, it helps release its colour and flavour better. This gives nice aroma to the barfi.

4.Can I reduce sugar in this recipe?

You can reduce little depending on your taste. But too less sugar may affect the setting.

5.How do I know the mixture is ready?

When the mixture thickens and looks like thick batter it is ready. At that stage you should pour it into tray quickly.

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