Want to learn to make South Asian sweets?

Sweets are such an intricate part of cultures all across the world. Places like France have Creme Brulee , Italy with Cannoli's , Middle East with baklava, and of course South Asia with barfi.


Lets learn about a South Asian dessert/sweet called barfi which comes from the word barf (buhrf)

which translates to snow the color of the dish. I would describe the texture and consistency of it to American chocolate fudge .

Just like fudge it needs to be cooked on low heat and lots of stirring. :)

I hope you enjoy the below recipe to try out with your children. Involve your kids, grandkids, cousins, and anyone else in trying something new. Share away .

Note the recipe is thanks to CookwithKushi.com

Ingredients

  • 1/3 cup Ghee, or Brown Butter

  • 1 cup Whole Milk

  • 3 cups Milk Powder

  • 3/4 cup Fine sugar

  • 1/4 tsp Cardamom powder

  • 2 tbsp Almonds chopped for garnish (optional if allergies)


Instructions

  1. Heat ghee in a pan. If you are using butter, heat till it melts and becomes light golden in color.

  2. Add whole milk and bring it to boil on low flame. Keep stirring to prevent it from burning at the bottom.

  3. Once you see the milk start bubbling add the milk powder in increments of 3/4 cup and keep whisking while adding so that there are no lumps.

  4. Continue stirring this on low flame for 2 to 3 minutes.

  5. Add sugar and mix everything together. Continuously keep stirring on low flame for exactly 10 minutes till the mixture forms like a ball or dough and ghee starts separating from the pan. (Check tips)

  6. Add cardamom powder, mix and switch off the flame.

  7. Transfer this mixture to a greased plate or pan. Smooth with back of spoon or spatula.

  8. Garnish with nuts (optional ignore if nut allergy) and press gently with spatula.

  9. Let this set for about 1 1/2 to 2 hours. Once it sets cut them into desired shape.

  10. Milk burfi is now ready and can be stored in an air tight container for 5 days or in refrigerator for 2 weeks.


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