Milk and Cardamom Barfi

A dense and melting milk fudge that holds its shape perfectly. The heady scent of cardamom blends with the sweetness of reduced milk, finished with crunchy pistachios.

• Prep time: 10 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 622
• Protein: 23 g
• Carbs: 59 g
• Fat: 33 g

Ingredients

• 266.7 g Whole milk powder ( sifted )
• 200 g Whole sweetened condensed milk
• 33.3 g ghee
• 66.7 ml Whole milk
• 0.7 tsp Cardamom powder
• 20 g Roasted salted pistachio ( crushed )

Instructions

1. Preparing the fat base

   In a heavy-bottomed pan, heat the ghee over low heat. Pour in the whole milk and sweetened condensed milk. Stir with a spatula until the liquid is perfectly smooth and starts to simmer.

2. Incorporation and drying

   Gradually pour in the milk powder while stirring vigorously to avoid lumps. Work the mass continuously. The mixture should thicken, pull away from the sides, and form a soft ball that no longer sticks to the pan.

3. Flavoring and molding

   Add the cardamom powder. Mix one last time. Spread the dough onto a lined tray to a thickness of one centimeter. Smooth the surface with the back of a spoon greased with ghee for a glossy finish.

4. Finishing and resting

   Press the crushed pistachios on top so they embed into the warm dough. Let cool completely at room temperature for at least 4 hours before cutting into clean diamonds or squares.

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Chef's tips

• Always use a non-stick pan or a heavy bottom, milk catches very easily.
• The dough is ready when it forms a compact mass that follows your spatula.
• For clean cuts, grease your knife blade before slicing the pieces.

Storage

Stored in an airtight container in the refrigerator for up to 10 days. Take them out 15 minutes before serving.