Barfi (Indian Milk Powder Barfi)

Barfi (Indian Milk Powder Barfi)

Milk powder barfi is a popular Indian sweet made with ghee and milk powder, and flavored with cardamom. This fudge-like dessert recipe makes use of pantry ingredients, and will be ready in less than 30 minutes.

Ingredients

• ¼ cup ghee / clarified butter
• ¾ cup milk
• ½ cup + 2 Tablespoon sugar (more or less to taste)
• 2 ¼ cup powdered milk (full fat if possible)*
• 3 cardamom pods, peeled and crushed (or ¼ teaspoon cardamom powder)
• 2 Tablespoon almonds, sliced (for garnish)
• 2 Tablespoons pistachios, chopped (for garnish)
• 1 teaspoon dried rose petals (optional, for garnish)

Instructions

• Grease and line a shallow dish, plate, or square cake pan with baking paper. The size (height) of the barfi will depend on the size of the dish used. If a larger dish is used, the barfi will be on the thinner side, and if a small dish is used, the barfi will be on thicker. Suitable options include a 6-inch or 7-inch square cake pan. Or a rectangle dish such as the Pyrex 3 cup container (sized 19.1 x 14 cm) or another similar sized container.
• Peel the cardamom pods, and crush the cardamom seeds in a mortar and pestle (or with the back of a spoon).
• Add ghee / clarified butter to a saucepan over low heat. Once the ghee melts, add the milk along with the sugar.
• Cook for about 2 minutes, stirring every 30 seconds or so till the sugar melts.
• Add the milk powder and mix well to ensure there are no lumps and the mixture is thoroughly combined.
• Keep the heat on low, and keep stirring until the mixture thickens and forms a ball or dough-like consistency, around 15 minutes.
• Turn off the heat and add the crushed cardamom powder. Mix through.
• Transfer the dough onto the prepared plate or dish. Use a spatula or the back of a spoon to press it down in an even layer.
• Top with the sliced almonds, pistachios, and rose petals (if using) and press lightly with the back of a glass to press the garnishes into the dough slightly.
• Let the barfi mixture sit for around 2 hours, until it sets completely. If the weather is hot, it can be kept in the fridge, otherwise it can set on the counter.
• Once the barfi has set, unmold it and cut it into pieces. It can be cut into square shapes or diamond shapes.
• Store in an airtight container on the counter for 5 days, or in the refrigerator for up to 2 weeks.