- serves 15 people
- preparation 10 minutes
- cooking 15 minutes
- difficulty Easy level
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
- In a large mixing bowl, whisk together your milk powder, milk and powdered sugar until all clumps are gone.
- On a low flame, heat the ghee until completely melted
- Add in your milk powder mixture, and continuously stir, making sure not to burn the mixture on the bottom of the pan.
- Add in cardamon powder once mixture starts to become thicker.
- Once the mixture has thickened and sticks together like a dough, it is ready to be transferred to a pre-greased dish.
- Add your garnish of choice, gently pushing them into the barfi to help them stick.
- 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.
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