Best Milk Cookies Recipe – Moist Homemade Cookies

Milk cookies recipe using dry milk powder gives the best, super soft, delicious, moist and sweet homemade cookies that is perfect dessert or treat for holidays like Christmas or for birthday parties and more!

These are made without consdensed milk so if you do not have sweetened condensed milk also you can make these simple and delicious cookies at home.

These are basically eggless sugar cookies flavored with milk powder and they are easy to make and perfect to be enjoyed with a cup of milk or tea or coffee.

These delicious and moist cookies don’t even need any icing or frosting as they are totally delicious without any extra frosting or icing.

The best thing about the milk powder cookies or milk cookies (without using milk but using milk powder) is that it is super easy to make from scratch at home!

This Easy Milk Barfi Recipe is the perfect 30-minute dessert recipe to have on hand for special occasions. This popular Pakistani and Indian Sweet Treat is a favorite at all festive occasions such as Eid, Diwali, Holi, and family weddings!

This easy milk barfi is the Pakistani version of milk fudge and is always served on Eid along with Sheer Khurma. Growing up in Pakistan, fresh milk barfi and gulab jamun were purchased from the mithai (sweet) shop for all special occasions. Living away from home I’ve always tried to keep this tradition alive and made my own sweets on special holidays.

Slow Cooker Evaporated Milk- Dairy-free powdered milk and water are combined and cooked in the slow cooker until thick and creamy. It’s a fantastic vegan alternative to traditional evaporated milk and can be used in countless recipes.

Do you know what evaporated milk is? A lot of people don’t. It’s a dairy product made by removing most of the water from whole milk or skimmed milk. Evaporated milk is often used in recipes that call for cream because it has a similar consistency. You can buy it in cans, with a shelf life of about two years.

If you’re looking for a vegan alternative to evaporated milk, you can make your own at home using a slow cooker. It’s much easier than you’d think. All you need is some powdered non-dairy milk, water, and a little patience. The result is a decadent, creamy vegan evaporated milk that is better than store-bought. It’s perfect for baking, soups, chili, and so much more!

Milk Powder Burfi as the name suggests is a decadent sweet treat known as “Burfi”, that melts in your mouth with every bite. Milk powder burfi is a delicious Indian fudge made with dry milk also known as milk powder, milk, ghee and sugar. Made instantly under 25 minutes instead of the traditional way with whole milk, this is one of those quick treats you want in your culinary arsenal. Milk powder burfi makes for a great Diwali Sweet Treat that your family & friends will love.

A versatile dish that lends itself to numerous variations from chocolate and nuts to fruit flavor with extracts. A perfect dessert that you can throw together in a jiffy, when you have guests coming over or when the kids crave something sweet.

This recipe is a simplified way to make burfi but tastes just as awesome. This is the lazy or easy cook’s recipe. Sometime you’re not in the mood to stand before the fire and spend hours stirring a pot of milk solids to make burfi.

More Diwali Sweets Recipes,Milk peda7 cup burfiKaju katliMysore pak

In the dough stage, milk increases water absorption. Consequently, dough made with milk should come softer from the mixer than dough made with water. Other aspects of milk in yeast doughs include:

Dough may be mixed more intensively.
Milk yields dough with a higher pH compared to water dough, and the fermentation will be slower. Fermentation tolerance (the ability of the dough to work properly in a range of temperatures) will be slightly improved.
Bench time will be extended as the dough ferments more slowly at this stage. (Final proof times will be about the same, as by this time the yeast has adjusted to the condition of the dough.)

Bread made with milk will color faster in the oven and allowance should be made for this. If taken out too early after a superficial examination of crust color, it may collapse slightly and be hard to slice. The loaf should be expected to have a darker crust color than bread made without milk.

In the finished product, milk will make bread that has:

Greater volume (improved capacity to retain gas) Darker crust (due to the lactose in the milk) Longer shelf life (due partly to the milk fat)
Finer and more “cottony” grain

Better slicing due to the finer grain

If skim milk or skim milk powder is used, some of the above benefits will not be so evident (e.g., longer shelf life, which is a result of the fat in the milk).

The type of sugar found in milk, lactose, has little sweetening power and does not ferment, so in dough made with skim milk powder, sugar has to be added or the fermentation will be very slow. While lactose is not fermentable, it caramelizes readily in the oven and produces a healthy crust color. The recommended amount of skim milk powder used in fermented dough is 2% to 8% based on flour, and up 15% in cakes.

Buttermilk and sour milk are used to make variety breads. They have a lower pH and require a shorter fermentation for good results.

I think you’re going to be pleasantly surprised by the variety of uses for powdered milk in these recipes. As someone who enjoys baking, I put it in just about everything, from crepes to hot chocolate. On the other hand, it goes well with mashed potatoes, coffee, and butter, among other things.Give these recipes using powdered milk a shot, and then report back to me with your thoughts and feedback.

Crustless Pumpkin Pie

During the holiday season, if you are looking for a traditional pumpkin pie but do not want to deal with the hassle of making a crust, this recipe for creamy crustless pumpkin pie is the one for you.Temperatures inside ovens can vary, and it’s possible that they’ll need to be recalibrated at regular intervals in order to remain correct. As the recommended amount of baking time draws closer, you should make sure to maintain a tight eye on your pie.

Pizza Hut Pan Pizza

Create your own Pizza Hut pan pizza right in the comfort of your own home. This recipe for the dough and sauce is an exact replica of the flavor of pizzas sold at Pizza Hut and tastes exactly the same.

Take the dish out of the oven. Allow to cool for two to three minutes before removing from the pans onto a cutting board and slicing using a pizza cutter to create wedges.

Homemade Hot Chocolate Mix

Create a large batch of this Homemade Hot Chocolate Mix in order to ensure that you will never be without hot cocoa throughout the cold winter months! The addition of chocolate pudding makes it even creamier.

Use approximately one-third of a cup of powder for every cup of water while you are creating a cup of hot chocolate, or vary the amount to suit your preferences.

Soft & Moist Bakery-Style Butter Coconut Buns

With the help of my photo tutorial, putting together these butter coconut buns that are both tender and moist should take you no more than a few minutes. You won’t need any other sweet bun dough recipes after you’ve tried this one. Fill with the savory and sweet contents that are your personal favorites. You may easily make a large quantity by multiplying the ingredients by two or even three.Bake for 15 to 20 minutes at a temperature of 200 degrees Celsius (390 degrees Fahrenheit), or until the buns become a rich golden brown color.

Instant Chai Latte Recipe

Every autumn, I whip up a batch of my chai latte dry mix. I am aware that chai is not only a “fall” beverage; but, the spices that are used in its preparation definitely lend itself to the autumnal atmosphere. Simply blend one-fourth of a cup of the dry mix with one cup of hot milk, and you will have a chai latte that is on par with the one you get at your go-to coffee shop.

Milk and Sugar Mini Buns

These delectable bread bites are sprinkled with powdered milk and sugar, giving them a milk and sugar mini bun flavor. They are incredibly gentle, wonderful, and delicious!

After the buns have had some time to come back to room temperature, sprinkle the remaining milk-sugar mixture over them.

Milk & Cookie Dough Snack Bites – Gluten Free

Recipes with hidden ingredients are some of my favorites. It gives me a perverse sort of thrill to treat other people to tasty foods and then question them about what’s in those treats afterward.The taste testing nibbles are delicious, but I discovered that they had the ideal texture of cookie dough shortly after they were removed from the freezer. The patient person is rewarded.

Malted Brownie Cookies

This recipe for fudgy brownie cookies is made entirely from scratch, so there is no need to use a box mix. These rich and chewy chocolate cookies with wonderfully crackly tops are elevated to a new level of deliciousness by the addition of malted milk powder. These are going to be everyone’s favorite addition to your cookie trays.Bake the cookies for ten to twelve minutes, or until the surfaces of the cookies have become dry and cracked. After allowing the cookies to cool for ten to fifteen minutes on the baking sheet, carefully move them to a wire rack so that they may cool completely. Ensure that the plastic bag or container you use to store it is airtight.

Bread Machine White Bread Recipe

In any family, especially one as close as ours, sweets and happy moments go hand in hand. The same is true in our home. Holi, also known as the festival of colors, is widely celebrated across the entirety of India.I have nonetheless endeavored to make these nuggets lighter by adding a little of semolina and using a sugar syrup that is not overly sweet. If you prefer your Gulab Jamun on the very sweet side, you can raise the amount of sugar in the syrup a little bit more. A wonderful scent can be achieved by adding a touch of rose water to the syrup used to make gulab jamun, but doing so is not required.

Kesar Doodh Peda – with milk powder and sugar

Peda is a traditional Indian dessert that is essentially a milk sweet that is flavored and sweetened with sugar. The traditional approach to producing peda involves simmering milk for an extended period of time, after which only the milk solids are left in the pot.You can now make the impression with the cookie press or the peda maker, or you can press some chopped nuts into the middle of the dough as a decorative accent.

Homemade Condensed Milk

Condensed milk is milk that has been reduced to about one third of its original volume by draining the liquid during low and slow cooking. As its name suggests, condensed milk is milk that has been condensed. Today, I’ll demonstrate how to prepare it at home using both the standard method and a faster one that only takes five minutes using condensed milk.

Condensed milk with a flavor similar to caramel can be made by exchanging the white sugar called for in the recipe for dark brown sugar. This will give the condensed milk a flavor similar to caramel.

Milk Powder Burfi Recipe

Recipes for barfi are fairly common in my home, and I make it for almost any occasion, including festivals and even potluck gatherings. When I’m pressed for time, I make milk-based burfi with khoya or mawa instead of milk powder barfi. This is because khoya and mawa require longer cooking times.Lastly, milk powder burfi can be served immediately or stored in an airtight container.

How to Make Butter from Powdered Milk

Having the ability to make your own butter is an old-fashioned skill that would make Ma Ingalls proud; but, having the ability to make your own butter from powdered milk is a step farther when it comes to self-sufficiency abilities!

After a few minutes, it should have reached a consistency comparable to that of butter or margarine. Although it might not be as thick as the butter or margarine you’re used to, the fact that it isn’t as thick is exactly what makes it so easy to spread!

30-Minute Homemade Mozzarella

You can make fresh mozzarella cheese at home for a fraction of the cost, and there won’t be any preservatives or additives added to it.Cut it up and serve it! Enjoy your Homemade Mozzarella Cheese. If you cover the cheese with brine water and store it in the refrigerator, the cheese will maintain its quality for up to a week.

Vanilla Malt Magic Bars

This is the third post in a row that requires me to open a can of the good sweetened condensed milk, so I guess I must be having a sweetened condensed milk moment right now.The leftovers can be stored at room temperature for up to three days in an airtight container, or they can be placed in the refrigerator for up to a week.

Filipino Milk Candy

To measure out approximately 2 teaspoons of the mixture using a cookie scoop or a spoon, and then to roll it into small logs with your hands, make sure your hands are clean.

The Secret to Delicious Diner-Style Pancakes

For some, they come with blueberries embedded throughout. A buttermilk smooch is what it is to some people. I agree with those people who are adamant that the stack at their go-to diner is, without a doubt, the very greatest there is.Because the powder has its own inherent sweetness, it will supply your stack with all of the sweetness that it requires, allowing it to function as a one-to-one substitute.

How To Make Milk Cookies With Milk Powder?

Popular Substitutions & Additions

One of the great things about this recipe is that it’s very versatile and can be easily customized to your liking. Here are a few popular substitutions and additions:

Nuts- Many people like to add a handful of nuts, such as cashews or almonds, to their homemade evaporated milk for an extra creamy, nutty texture. Just be sure to soak the nuts for at least 4 hours (or overnight) before adding them to the slow cooker.

Coconut Milk- You can substitute some (or all) of the water with coconut milk for a richer flavor. Just be aware that this will also make the evaporated milk higher in fat.

Vanilla Extract- For a vanilla-flavored evaporated milk, simply add 1 teaspoon of vanilla extract to the slow cooker.

Chocolate- Adding a few tablespoons of cocoa powder to this recipe will give you delicious chocolate evaporated milk. It would be perfect in a chocolate pudding or pie recipe.

Why you’ll love this recipe

  • Gluten-free dessert -This milk barfi is one of the easiest and best gluten-free no-bake dessert recipes you’re likely to find.
  • Easy to source ingredients – The primary ingredients for this recipe are easy to source. You won’t need to go to any specialty stores for this one.
  • Perfect dessert for parties – This dessert is perfect for a themed event. Your garnishes can match the color scheme and occasion.

Other Dessert Recipes You May Like

This Easy Milk Barfi Recipe is an easy, no-bake, gluten-free, South Asian white fudge that is very popular during celebrations

  • full fat milk powder
  • edible silver or gold leaf
  • Heat the ghee till it has all melted.
  • Add the whole milk to the ghee and let it heat so that the milk powder dissolves in it well.
  • Start adding in the milk powder a little at a time to avoid clumping and whisk till it is all incorporated. (see notes)
  • Add in the sugar and stir till it is all melted.
  • Keep stirring constantly at medium low heat till the mixture starts to thicken.
  • Once the mixture starts to come away from the sides of the pan, keep stirring for a few more minutes till you have a soft doughy mixture in the center of the pan (see notes)
  • Turn the heat off at this point to avoid overcooking and take ½ teaspoon of the mixture and put it on a plate.
  • Chill this small amount in the fridge for a minute and then see if it rolls into a smooth ball. If it does, your mixture is ready to be poured into the baking pan.
  • Grease your pan with nonstick spray and line it with parchment paper.
  • Spoon the mixture into the pan and smooth it out with a soft spatula to fill out all the edges and have a smooth surface on top.
  • Sprinkle the remaining nuts and pat them in a little bit to stick to the barfi.
  • Add the rose petals, silver leaf or any other garnish at this point as well and place the barfi in the fridge to set.
  • After a minimum of 30 minutes, remove the entire slab of barfi carefully from the tin using the parchment to lift it out and cut it into squares or diamond shaped pieces.

Cardamom – Break open the cardamom pods, remove the seeds, crush and use. You can substitute with ¼ teaspoon cardamom powder if you wish but I recommend using actual cardamom seeds for best flavor.

Almonds – I use store bought sliced almonds, adding half in the mixture itself and using the rest as topping. You can substitute with pistachios or other nuts if you prefer.

Rose Petals – These are optional but add a pretty touch to the barfi. If you’re making the barfi for a special occasion then it makes it look more festive.

Edible Silver/Gold Leaf – Sweet shops in Pakistan apply silver leaf to their ‘mithai’ to decorate it, especially during Eid and for weddings. This is optional but once again adds a beautiful and festive touch.

Adding In The Milk Powder – The milk powder needs to be added slowly and whisked constantly to prevent clumps from forming. The mixture will be grainy due to the proportion of liquids to solids but undissolved clumps in the barfi will obviously taste unpleasant and need to be smoothed out.

When Is Your Mixture Done – Some recipes call for and show a fairly well formed dough like mixture by the end of the stirring process. I find that stopping just short of that point makes for a softer texture for the barfi. Since the mixture has been cooking for so long, it keeps evaporating and thickening even after the heat is turned off. I usually stir an extra minute or two after the mixture leaves the sides of the pan and then turn the heat off. I leave the mixture in the pan and grease and line my baking pan. In that time, the mixture thickens a bit more and by the time I’m done transferring it and spreading it in the pan it firms up some more, reaching the perfect consistency.

Let us know how it was!

More Eggless Dessert Recipes

strawberry cobbler from scratch with fresh strawberries

apple cobbler from scratch with fresh apples

custard without eggs

instant pot rice pudding

eggless mango semolina cake

eggless mango ice cream

eggless chocolate mug cake

eggless vanilla cake

Below you can get the recipe for cookies using milk powder in detail.

  • bleached all purpose flour may use unbleached all purpose flour too
  • dry milk powder
  • at room temperature

To make the cookie dough

  • In a bowl, mix together the dry ingredients – flour, baking powder, salt and milk powder until all ingredients are evenly combined.
  • In another bowl, add the melted butter and sugar and beat the mixture well to combine. Also add the water and vanilla extract to the butter sugar mixture and stir in to mix well.
  • Add the wet ingredients mixture slowly to the dry flour mixture to get a crumbly mixture. Make sure its mixed well so all the ingredients are evenly combined.
  • Preheat oven to 350 degree Fahrenheit.Prepare a large cookie sheet lined with parchment paper or foil or non slip baking mat.Make small balls out of the dough (use your palms to make smooth balls) and then slightly press the balls to form the round cookie shape.
  • Place this shaped cookie dough in the baking sheet. Similarly shape all round cookies out of the dough and place them all in the cookie sheet.Leave enough space in between each cookie, as they will expand in size as they bake.
  • Allow the cookies to completely cool down before transfer them to air tight containers or cookie jars or serve them once cooled enough along with tea or coffee as you like!

Keep in mind that the cookies will harden to the right consistency once they are cooled enough. They may appear too soft when you take them out of the oven, but they will be perfect once they are completely cooled.

Can you replace butter with oil in this cookie recipe?

You may replace butter with oil as well if you wish to reduce the calories, however, the flavor is the best when you use butter.

So I wouldn’t recommend replacing butter with oil for this cookie recipe thought it will work.

Slow Cooker Vegan Evaporated Milk FAQs

No, you don’t need to stir the milk while it’s evaporating. Just be sure not to put the lid on the slow cooker, as this will trap moisture and prevent evaporation from happening.

Is it normal for the milk mixture to be clumpy?

Yes, it’s perfectly normal for the milk mixture to be clumpy when first mixed together. Keep stirring until the clumps are gone and the milk is smooth.

Can I make this evaporated milk without a slow cooker?

Yes, you can make this recipe on the stovetop. Simply combine the water and powdered milk in a saucepan over low heat. Stir until combined and cook for about 1 ½ hours, or until it measures 12 ounces.

Is evaporated milk the same as condensed milk?

No, evaporated milk and condensed milk are not the same. They are both made by slowly cooking down milk until a portion of the water evaporates; however, condensed milk is much sweeter than evaporated milk and contains added sugar.

I don’t have any powdered milk. Can I use something else?

Yes! If you don’t have powdered milk, you can try using full-fat coconut milk. I recommend adding a few tablespoons of tapioca starch or flour to help thicken it up, as coconut milk is thinner than powdered milk.

My evaporated milk is too thick. Is there something I can do to fix it?

Yes, if your evaporated milk is too thick, add a splash of water or non-dairy milk until it reaches the desired consistency.

Step By Step Instructions

To make the dough

In a bowl, mix together the dry ingredients – flour, baking powder, salt and milk powder until all ingredients are evenly combined.

In another bowl, add the melted butter and sugar and beat the mixture well to combine. Also add the water and vanilla extract to the butter sugar mixture and stir in to mix well.

Add the wet ingredients mixture slowly to the dry flour mixture to get a crumbly mixture. Make sure its mixed well so all the ingredients are evenly combined.

Knead well with hands to form the cookie dough.

Once chilled for about 20 minutes, the dough is ready to be used to make the cookies.

Prepare a large cookie sheet lined with parchment paper or foil or non slip baking mat.

Make small balls out of the dough (use your palms to make smooth balls) and then slightly press the balls to form the round cookie shape.

Place this cookie in the baking sheet. Similarly shape all round cookies out of the dough and place them all in the cookie sheet. Leave enough space in between each cookie, as they will expand in size as they bake.

To bake the cookies

Preheat oven to 350 degree Fahrenheit.

Place the cookie sheet in the preheated oven and bake for about 10 to 12 minutes for moist and soft cookies.

Once done, immediately transfer the cookie sheet from the hot oven, otherwise the cookies will turn hard due to overbaking.

Allow the cookies to completely cool down before transfer them to air tight containers or cookie jars or serve them once cooled enough along with tea or coffee as you like!

Notes: Keep in mind that the cookies will harden to the right consistency once they are cooled enough.

The cookies may appear too soft when you take them out of the oven, but they will be perfect once they are completely cooled.

How To Store The Cookies?

If you wish to store these homemade cookies for later use, you can store them in cookie jars or air tight food containers and store in the refrigerator for few more days.

I have stored these cookies in room temperature for about a day without any issues during mild warm weather.

What Kind Of Flour To Make The Cookie Dough?

I used bleached all purpose flour in this cookie recipe.

The unbleached all purpose flour should also work though there may be some small differences in texture.

If you have bleached all purpose flour at home, I recommend using that for the best results.

How to Make Milk Powder Burfi (Stepwise photos)

Cook the burfi mixture

1. Heat 1 tablespoon of ghee and 1 cup of full fat or whole milk in a heavy bottom non-stick pan

2. Heat this on a low flame and slowly add 2 cups of milk powder.

3. Stir well to combine the milk powder.

4. Reduce the heat to medium and continue to cook.

5. Keep stirring non-stop until the milk begins to thicken.

6. Continue cooking for about 10 minutes.

Now reduce the heat to low and add the other tablespoon of ghee. Mix well and keep stirring until the burfi mixture turns into a mass.

This step will take about 5 minutes, but this will take more or less timedepending on your pan and heat level.

Rest and Test

Remove the pan down from the heat and let the mixture cool completely.

Now test to see if it has reached the right dough consistency. Grease your fingers with a little ghee and take a small portion of the burfi mixture and roll to a ball in your palm. It should be non-sticky and almost dry, but still be soft to touch.

Do not proceed to the next step until the mixture passes this stage.

Tip: If the mixture is still very sticky it means it is not fully cooked. Put the mixture back in the pan and cook for 2-3 minutes on low flame until it passes the test.

Cool the milk powder mixture completely. In the meantime, powder white sugar in a grinder until fine and smooth (you can use store bought icing sugar).

Mix the Burfi Mixture

Add 3 to 4 tablespoons of powdered sugar and ½ teaspoon of cardamom powder and mix well. You can use 1 teaspoon vanilla extract instead of cardamom.

Taste and add the remaining powdered sugar to suit your taste.

Now mix the burfi mixture well until it is uniform and smooth.

It will be mostly dry but a little sticky to touch. Let it rest for 3 to 4 minutes.

After resting the mixture will become dry and no longer stick to your fingers.

Roll the Milk Powder Burfi

Grease a parchment paper with a little ghee. Place the burfi mixture on it.

Cover with another parchment paper and start rolling evenly with a rolling pin.

Remove the top paper and sprinkle thinly sliced almonds and pistachios all over the rolled mixture.

Cover with paper again roll lightly to let the nuts mix with the burfi

Let the burfi set at room temperature for 1 to 2 hours. Slice the into squares (I got 16 pieces).

How to store the burfiStore milk powder burfi in an airtight jar at room temperature for 3 to 4 days. Refrigerate for up to 2 weeks.

Equipment Needed To Make Vegan Evaporated Milk

  • Slow Cooker
  • Stirring Spoon
  • Measuring Cups

📋 Recipe

What to Serve/Pair With Vegan Evaporated Milk

This vegan evaporated milk would be perfect in any recipe in which you would use traditional evaporated milk. Try it in:

Soups- Use it as a creamy and dairy-free alternative to the cream soup.

Chili- Evaporated milk adds a delicious richness to chili without adding additional fat.

Casseroles- Casseroles are often made with condensed soups which can be high in sodium. Using evaporated milk will lighten up your casserole without sacrificing flavor.

Curries- For a lighter curry, try using evaporated milk instead of coconut milk.

Baked Goods- Use this homemade dairy-free evaporated milk in any recipe that calls for store-bought.

Recipe Card

  • (I use nestle milk powder)
  • full fat milk
  • 6 to 8 (adjust to taste)
  • or 1 teaspoon vanilla extract

Alternative quantities provided in the recipe card are for 1x only, original recipe.

Milk Powder Burfi Recipe

Amount Per Serving

% Daily Value*

Saturated Fat 4g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Vitamin A 177IU

Vitamin C 1mg

* Percent Daily Values are based on a 2000 calorie diet.

How To Reheat & Store Evaporated Milk

You can store homemade vegan evaporated milk in an airtight container or a jar with a lid in the fridge. Be sure to give it a good shake before using it, as the powdered milk may settle at the bottom.

How Long Will Slow Cooker Evaporated Milk Last In The Fridge?

When stored properly in an airtight container, this evaporated milk should last in the fridge for up to 1 week.

Can I Freeze This Vegan Evaporated Milk?

Yes, this dairy-free evaporated milk freezes well. Simply place it in an airtight container, which will last in the freezer for up to 3 months. Allow it to thaw in the fridge overnight before using.

How To Reheat Evaporated Milk?

If you need to reheat your evaporated milk, simply place it in a saucepan over low heat. Stir frequently until it’s heated through. You may need to add a splash of water to thin it out as it heats up.

Step-by-step instructions

Step 1 – To start off, heat some ghee on medium heat in a non-stick pan.

Step 2 – Once the ghee melts, add the milk and continue to heat the mixture till it is at room temperature.

Step 3 – At this point, start adding a small amount of milk powder at a time. Make sure not to add in the powder all at once or else it will clump together.

Step 4 – As the milk continues to heat to a higher temperature, keep adding in more milk powder. Use a whisk to smooth out any granular pieces.

Step 5 – Add in the cardamom and as soon as the barfi mixture starts bubbling lower your heat. A higher temperature takes less time, but slow cooking while constantly stirring on a low flame yields better results.

Step 6 – Add in half the almonds while the mixture is slow cooking. I like to do this so I get almonds in every bite. The milk barfi tastes so much better this way!

Step 7 – Continue stirring till the mixture starts to leave the sides of the pan. You don’t need a thick dough-like consistency, but the mixture should pull together into a ball.

Step 8 – Next, run a TEST to make sure the milk barfi sets. Take a small piece of the mixture, put it on a plate, and place it in the fridge. Remove it after 30 seconds and see if it rolls into a smooth ball. If it does, your barfi will set into a ball. If it doesn’t, turn the heat back on and cook the mixture and thicken it a bit more.

Step 9 – Once the mixture is ready, place it in a greased pan lined with parchment.

Step 10 – Flatten and smooth the surface of your milk barfi as well as the edges with a spatula.

Step 11 – Top with the garnish, and chill for a minimum of 30 minutes.

More Cookie Recipes

cut out Christmas sugar cookies with sprinkles

chocolate m&m cookies

bisquick m&m cookies

sugar cookies without baking powder

banana chocolate chip cookies vegan

coconut flour chocolate chip cookies (gluten free)

chocolate crinkle cookies

moist chocolate cookie recipe from scratch

chocolate chip cookies without brown sugar

peanut butter chocolate chip cookies without butter or eggs or sugar

Cookie Dough With Milk Powder

To make the eggless milk cookie dough, we use all purpose flour, water, baking powder, butter and sugar and also milk powder as the main ingredients and few other ingredients like vanilla extract for flavor (ingredients and steps to make the dough and cookies listed in detail below).

Adding milk powder to sugar cookie dough helps with increasing the flavor and also makes the cookies more soft, moist and delicious.

However, I am not sure if you can add milk powder to any cookie dough, because each recipe is different.

With this cookie recipe using milk powder, we can make delicious and soft cookies that are sure to make great desserts that are easy to make too!

Ingredients For Slow Cooker Evaporated Milk

  • Water
  • Dairy-Free Powdered Milk (Non-GMO)

For this recipe, the timing and measurements will give you the equivalent of a 12-ounce can of evaporated milk. It can easily be doubled if you need more than 12 ounces.

In a crockpot, combine water and powdered milk and stir until thoroughly combined. Do not cover the slow cooker with the lid! The mixture will not cook down if the top is on. Allow the milk mixture to cook for about 1 ½ hours or until it measures 12 ounces in a measuring cup. Some slow cookers conduct hotter than others, so if too much evaporates, add some extra water to get your measurements correct.

Moist Homemade Milk Cookies With Milk Powder

These are basically sugar cookies where milk is the main ingredient of the recipe.

They are usually light yellow or cream/off white in color.

However these eggless milk cookies are made without milk.

They use dried milk powder in the recipe to make the cookie dough and so as a result, the cookies are so soft in texture, moist and flavorful.

This cookie recipe is a variation from the eggless sugar cookies recipe here which you can make with milk & sugar!

I also have added this  soft & moist m&m cookies recipe which is also eggless and delicious!

Substitutions & variations

  • Try a different aromatic – Traditional barfi is made using cardamom but I’ve seen recipes that use vanilla essence or rose water instead.
  • Add additional flavorings – Add an additional flavor to your milk barfi. For example Kaju barfi, Chocolate barfi, Mango barfi, Pista barfi, Coconut barfi, Badam barfi, or Cashew barfi.

Non Dairy Slow Cooker Evaporated Milk

Slow Cooker Evaporated Milk is dairy free, an easy recipe and an essential.

Sauces, Dressings, Condiments

  • I have come up with the timing and measurements that will give you a 12 ounce ‘can’ when it is all done.
  • Do NOT cover because it has to cook down to become evaporated milk.
  • Cook on high for 1 ½ hours.
  • Pour in a measuring cup to make sure you have the right measurement.
  • I say to do this because some slow cookers might cook a little bit hotter.
  • If it has evaporated too much you can ad a little bit more water to get the measurement correct.
  • This can easily be doubled if you need more than one ‘can’.

The ingredients

  • Ghee – Using ghee is essential in order to get the right texture for the easy milk barfi. This is one time that I won’t suggest using an alternative.
  • Full Fat Milk – Fat is essential to a rich and luxurious dessert. I always recommend full-fat milk for this and all of my other desserts like my pumpkin halwa or my carrot halwa
  • Milk powder – Authentic barfi is made with ‘grated khoya’ or milk solids. Since those are often difficult to source here in the USA, full-fat milk powder works as a good substitute. This isn’t always easy to source, with Amazon probably being your best bet. The full-fat milk really gives the barfi that authentic ‘mithai’ shop taste.
  • Sugar – I use granulated sugar in my barfi recipe and let it melt directly in the mixture.
  • Cardamom – As always, with any of my recipes, like my Nankhatai (shortbread cookies) I don’t recommend store-bought cardamom powders. Buy the whole pods, extract the seeds, and crush them fresh! It makes a huge difference to the essence and taste of a recipe. Cardamom pods are available at all South Asian Grocery Stores, on Amazon, or on another favorite of mine
  • Nuts for garnish – Pour the milk barfi mixture into the baking tin to set and sprinkle your almonds on top.

For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

Expert Tips

  • Use the right equipment – I like to cook my milk barfi in a wide nonstick pan. Once the barfi is ready, you will need to transfer it to a greased pan. I use a square or rectangular baking pan that I grease and then line with parchment paper. This makes it easy to pull the barfi out once it sets.
  • Constant stirring & controlled heat – Now the (slightly) tricky part, is the actual cooking! The two most important things to control are the heat & the mixing. Have all your equipment and ingredients set up before you start to cook. This allows you to focus on constantly stirring and monitoring the heat as necessary.
  • Keep extra milk on hand – At times getting the barfi mixture perfect can be a bit of a struggle. I recommend keeping a few tablespoons of milk on hand. Add a tablespoon at a time, as necessary, to help get a smoother batter.

Ingredients Needed

all purpose flour 1.5 cups (I used bleached all purpose flour in this recipe)

baking powder 1 teaspoon

salt ½ teaspoon

dry milk powder 2 tablespoons

butter ½ cup melted (at room temperature)

sugar ¾ cup

water ¼ cup

vanilla extract 1 teaspoon

Recipe FAQS

Why won’t my barfi set?

you probably need to cook the mixture longer. Just return it to the flame and let the liquid evaporate a bit more.

Why is my barfi chewy?

You overcooked the mixture. Overcooking can dehydrate the mixture and lead to a dry and chewy milk barfi. Remember that with most things, they continue to cook a little even after you turn the stove off. So be careful not to let the mixture overcook in the pan.

Why is my mixture sticky?

This could be because you have too much sugar in the mixture, or because you need more fat. In either situation, add more Ghee and it should resolve the problem.

Why does my barfi mixture have clumps in it?

Take the mixture off the heat for a split second and use an immersion blender to smooth out the clumps! Works like magic! But remember that the mixture will and is supposed to have a slightly grainy texture. That is what will make it taste like authentic khoya (milk solids) barfi!

How do I store my barfi?

You can store your barfi in an airtight container in the fridge for up to 7 days or freeze it for up to 3 months.

Why You’ll Love This Dairy-Free Evaporated Milk Recipe

Better Than Store-Bought- This vegan evaporated milk recipe is much better than store-bought. It’s richer, creamier, and has a deeper flavor.

Budget-Friendly- Making your own vegan evaporated milk at home is less expensive than buying it at the store. This recipe only costs about $0.50 to make! That’s a savings of 75%! A can of store-bought evaporated milk costs around $2.00.

Versatile- You can use this dairy-free evaporated milk recipe in any recipe that calls for the real thing. It’s perfect for baking, soups, chili, and more!

Freezes Well- This evaporated milk recipe freezes well. Just pour it into an airtight container and store it in the freezer for up to 3 months. Thaw it in the fridge overnight before you’re ready to use it.

Minimal Prep- There is very little prep work involved in this recipe. The slow cooker does most of the work for you!

Customizable- This recipe is easily customizable. You can make it as decadent or light as you like by adjusting the powdered non-dairy milk you use. To taste, you can also add flavorings like vanilla extract, cinnamon, or nutmeg.

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