Milk and Cardamom Barfi
Ingredients
- 266.7 gWhole milk powder (sifted)
- 200 gWhole sweetened condensed milk
- 33.3 gghee
- 66.7 mlWhole milk
- 0.7 tspCardamom powder
- 20 gRoasted salted pistachio (crushed)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Stored in an airtight container in the refrigerator for up to 10 days. Take them out 15 minutes before serving.
