Paneer Barfi (Fresh Cheese Fudge)

Nov 7, 2026 · By VanillaGoods

Dessert Candy confections Easy

Paneer barfi is a soft, delicately grainy Indian fudge made from fresh paneer cooked with sugar, milk powder, cardamom and saffron. It tastes milky and clean, lighter than khoya barfi, with a texture close to kalakand. Makes 16 pieces in about 3 hr 5 min.

Prep 15 min

Cook 20 min

Cooling 2 hr 30 min

Total 3 hr 5 min

Yield 16 pieces

Diet Gluten free

Ingredients

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pieces

14 oz (400 g)fresh paneer, crumbled
¾ oz (20 g)ghee, plus a little for the pan
½ cup (100 g)sugar
½ cup (60 g)whole-milk powder
½ tsp (1 g)ground cardamom
1 pinchsaffron threads, crushed
2 ½ tbsp (20 g)pistachios, finely chopped

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Instructions

Grease a 7-inch (18 cm) square pan with a little ghee and line it with parchment.
Knead or grate the fresh paneer for 2 to 3 minutes until fine and smooth with no large lumps.
Heat the ghee in a nonstick pan over low heat. Add the paneer and sugar and cook, stirring constantly; the sugar melts and the mixture turns loose and wet, then starts to thicken, 8 to 10 minutes.
Sprinkle in the whole-milk powder, ground cardamom and saffron threads and keep stirring until the mixture is thick, comes away from the pan and forms one soft mass, 4 to 6 minutes. Do not overcook or it turns rubbery.
Spread it into the pan, level the top and press the pistachios on.
Cool at room temperature for 30 minutes, then refrigerate until firm, about 2 hours.
Cut into 16 squares with a sharp knife.

Tips

Homemade paneer from 2 liters (8 1/2 cups) whole milk gives about 400 g and the softest barfi; drain it well but do not press it hard.
If the mixture is too wet to set, stir in 1 to 2 tbsp more milk powder; if it seems dry and crumbly, add 1 to 2 tbsp milk.
Keep the heat low the whole time so the paneer stays tender.
Good with masala chai.

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Recipe FAQ

How long does it take to make paneer barfi (fresh cheese fudge)?

Plan on 15 minutes of prep and 20 minutes of cooking, plus 2 hours 30 minutes to chill and rest. The recipe makes 16 pieces.

How should I store paneer barfi (fresh cheese fudge)?

Refrigerate in an airtight container for up to 4 days.

Can I make paneer barfi (fresh cheese fudge) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

A North Indian milk sweet made by cooking crumbled fresh paneer with sugar and milk powder in a little ghee until it sets, a quick home relative of kalakand. Serve it with masala chai.

Variations

Orange and cardamom: add 1 tsp (2 g) finely grated orange zest with the milk powder and increase the cardamom to 2 g (1 tsp).
Toasted coconut: press 30 g (1/3 cup) lightly toasted desiccated coconut onto the top instead of the pistachios (adds coconut).
Date and walnut: reduce the sugar to 70 g (1/3 cup) and fold in 50 g (1/3 cup) finely chopped pitted dates and 25 g (1/4 cup) chopped walnuts at the end.
Rose: add 1 tsp (5 ml) rose water with the cardamom and leave out the saffron.

Estimated · per serving

Nutrition

Per serving = 1 of 16 servings this recipe makes.

100 Calories / serving

5.9g Fat

7.7g Carbs

4.9g Protein

7.0g Sugar

Whole recipe (16 servings): ~1600 cal · 94g fat · 123g carbs · 78g protein · 112g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Made with VanillaGoods

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