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The festive season has begun in India, and one thing that is constant is Indians making or buying sweets to distribute among family and friends. However, the price of milk in some Indian states is set to rise come September 1.
According to reports, the Mumbai milk producers have raised tabela milk prices by Rs 9 per litre from September 1, 2026. It will now be priced at Rs 102 per litre. The increase, ahead of the festive season, is linked to higher cattle, feed and fodder costs. This comes on the heels of India, the second-highest producer of sugar, increasing the prices of and even importing sugar from other countries, as the majority of the supplies have been diverted towards ethanol production.
However, mithai is a must during the festive
season, and the use of milk and other milk-based products is vital in most recipes. So, it is time to get crafty. If buying milk is getting expensive for those yummy sweets that are made on every festival, try using milk powder instead. Soft, fragrant, and ready in minutes — this instant Barfi is proof that great mithai doesn’t have to be complicated or even very expensive.
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This recipe for an instant barfi was shared by MasterChef India season 6 runner-up and food content creator Oindrila Bala on Instagram.
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Instant Barfi Recipe (Inspired by Chef Vikas Khanna)
Ingredients:
• 100 grams – sweetened condensed milk
• 1 cup – milk powder
• 1 teaspoon – rose water
• ¼ teaspoon – cardamom powder
• Pistachios, chopped (for garnish)
• Saffron strands
• Edible gold leaf (optional)
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Method:
1. In a heavy-bottomed pan, add the condensed milk and milk powder. Mix well to ensure there are no lumps.
2. Add the rose water and cardamom powder, and place the pan over low heat.
3. Stir continuously. Within a minute or two, you’ll notice the mixture thickening and coming together into a soft dough-like mass.
4. As soon as it leaves the sides of the pan and forms a cohesive mixture, switch off the heat. Do not overcook.
5. Immediately press the mixture firmly into a greased mould or tray, smoothing the surface evenly.
6. Let it cool slightly, then unmould.
7. Garnish with chopped pistachios, saffron strands, and edible gold leaf.
8. Cut into squares or diamonds and serve.
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