Instant Milk Barfi

Ingredients

• 2 tbsp Ghee (clarified butter)
• 0.5 cup Milk
• 2 cup Full Cream Milk Powder (Rewa brand recommended)
• 0.5 cup Powdered Sugar (adjust to taste)
• 0.25 tsp Cardamom Powder (optional for fragrance)
• Chopped Pistachios (for garnish)

Steps

1. 1

   In a non-stick pan over low heat, melt the ghee.

2. 2

   Add the milk to the pan and stir to combine with the ghee.

3. 3

   Gradually add the full cream milk powder, stirring continuously to prevent lumps from forming.

4. 4

   Continue cooking on low heat, stirring constantly, until the mixture thickens and starts to leave the sides of the pan.

5. 5

   Stir in the powdered sugar and cardamom powder. Mix well until the sugar is fully incorporated and the mixture reaches a dough-like consistency.

6. 6

   Transfer the mixture to a greased tray or plate. Spread it evenly and smooth the top with a spatula.

7. 7

   Sprinkle chopped pistachios over the top and press them gently into the surface.

8. 8

   Allow the barfi to cool completely at room temperature, then cut into squares or diamond shapes before serving.

Notes

Ensure the heat remains low throughout the process to prevent the milk powder from burning. You can store the barfi in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition per serving

• dessert
• vegetarian
• gluten-free
• diwali
• indian sweets
• festive
• no-bake