Milk barfi

Milk Barfi is an iconic Indian sweet (or mithai) often prepared during celebrations and festivities, such as Diwali. Milk barfi is traditionally prepared by simmering down full cream milk until it forms a solid, however, this 10-minute recipe uses milk powder and tastes just as amazing. The texture is like a soft and smooth creamy fudge which just melts in your mouth.

• serves

  15

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 1 cup milk
• 2 ½ cups milk powder
• 1 cup powdered sugar
• 50 ml ghee
• ½ tsp cardamon powder
• Rose petals, chopped almonds, pistachio, or gold or silver leaf, to garnish

Instructions

1. In a large mixing bowl, whisk together your milk powder, milk and powdered sugar until all clumps are gone.
2. On a low flame, heat the ghee until completely melted
3. Add in your milk powder mixture, and continuously stir, making sure not to burn the mixture on the bottom of the pan.
4. Add in cardamon powder once mixture starts to become thicker.
5. Once the mixture has thickened and sticks together like a dough, it is ready to be transferred to a pre-greased dish.
6. Add your garnish of choice, gently pushing them into the barfi to help them stick.
7. Let this sit in the fridge for 2-3 hours minimum and then cut into bite-size squares. 

 

Celebrate Diwali with SBS

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.