Milk Barfi

Ingredients

• 1.5 cup full-cream milk powder (Used for shortening and then dry-roasted)
• 2 tbsp whole milk (Mixed with the milk powder before resting)
• 1 tsp ghee (Mixed with the milk powder to shorten it)
• 0.75 cup whole milk (Heated with the sugar to make the milk syrup)
• 0.5 cup sugar
• 0.5 cup crushed nuts (Almonds, cashews, and pistachios)
• 0.25 tsp cardamom powder
• 1 tsp ghee (Added when the mixture starts leaving the pan; additional ghee may be used to grease the plate)

Steps

1. 1

   Combine the 1½ cups full-cream milk powder with 2 tablespoons whole milk and 1 teaspoon ghee. Mix with your fingertips until the ghee and milk are distributed through the powder.

2. 2

   Leave the shortened milk powder mixture aside for 30 minutes.

3. 3

   Dry-roast the milk powder mixture in a pan over low heat for a couple of minutes, taking care not to burn it. Alternatively, microwave it for 1 minute.

4. 4

   In a heavy-based pan or kadai, heat the ¾ cup whole milk with the ½ cup sugar over low heat.

5. 5

   Continue heating the milk and sugar over low heat until the mixture looks like condensed milk.

6. 6

   Add the roasted milk powder mixture to the milk mixture.

7. 7

   Quickly stir and mix until combined, taking care not to overmix so the finished barfi retains a crumbly texture.

8. 8

   Add the ½ cup crushed nuts and ¼ teaspoon cardamom powder, then mix to distribute them.

9. 9

   As soon as the mixture starts leaving the sides of the pan, add the remaining 1 teaspoon ghee and turn off the heat.

10. 10

    Spread the mixture evenly onto a plate greased with ghee. Optionally, decorate the surface with edible silver foil.

11. 11

    Allow the barfi to cool completely, then cut it into the desired shapes.

Notes

Use a lined tray or plate to make the barfi easier to remove. Do not overmix, or the barfi may become smooth rather than flaky. If the mixture is too loose, additional milk powder may be needed. Store covered in an airtight container at room temperature for 3–4 days; do not refrigerate. For a nut-free version, omit the nuts and add the same amount of milk powder. Optional variations include adding saffron to the milk syrup or topping the finished barfi with melted milk chocolate.

Nutrition per serving

• dessert
• Indian sweet
• vegetarian
• make-ahead
• stovetop
• no-bake
• gluten-free
• festive