Indian Barfi with Cardamom and Pistachios
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Barfi is a rich Indian milk sweet with a smooth, melt-in-the-mouth texture, delicately scented with cardamom and rose water. Using milk powder creates a firm, creamy consistency without hours of reducing milk. It is an ideal make-ahead treat for celebrations, entertaining, or serving with masala chai. • Weigh the milk powder and sugar for consistent results; too much milk powder can make the barfi dry and crumbly. • Use a wide pan and moderate heat. High heat can scorch the milk solids before the mixture thickens. • If the mixture is still glossy and loose, cook it for 1 minute more at a time. If it becomes crumbly, stir in 1 tablespoon warm milk and remove it from the heat immediately. • Rose water is potent, so do not add more than the stated amount without tasting first. • Replace the ghee with an equal amount of unsalted butter; the flavour will be less nutty, and the mixture may contain slightly more liquid. • Use the same quantity of chopped unsalted almonds instead of pistachios. • Replace the rose water with ½ teaspoon vanilla extract, or omit it entirely. • For a subtle floral note, soak 8 saffron threads in the warm milk for 10 minutes before mixing it with the milk powder. Store the barfi in an airtight container in the fridge for up to 7 days, with baking paper between the layers. Freeze for up to 1 month and thaw overnight in the fridge. No reheating is needed; for a softer texture, remove it from the fridge 10 minutes before serving.
- Total time
- 30 min
- Servings
- 20
- Difficulty
- Intermediate
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Save recipeIngredients
- 1 tspghee, for greasing the tin
- 250 gfull-fat milk powder
- 120 mlwhole milk
- 100 gghee
- 130 gfine granulated sugar
- 1 tspground cardamom
- 1 pinchfine salt
- 1 tsprose water
- 35 gshelled unsalted pistachios, roughly chopped
Instructions
- 1Line a 20 cm square tin with baking paper, leaving enough overhang to lift out the barfi. Grease the paper and sides with 1 teaspoon ghee, then scatter one-third of the pistachios over the base.
- 2Whisk the milk powder and whole milk in a bowl until they form a smooth, thick paste with no dry pockets. Set aside for 5 minutes so the milk powder can absorb the liquid.
- 3Melt 100 g ghee in a wide, heavy-based 26 cm frying pan over low heat. Add the milk paste and cook for 4 minutes, stirring continuously and scraping the base with a silicone spatula, until smooth and hot but not browned.
- 4Add the sugar and salt. Cook over low to medium heat for 7–10 minutes, stirring continuously, until the mixture becomes very thick, gathers into a soft mass, and pulls away from the sides of the pan. When the spatula is drawn across the base, the trail should remain visible for 2–3 seconds.
- 5Remove from the heat and immediately stir in the cardamom and rose water. Quickly transfer the mixture to the prepared tin and press it into an even layer about 1.5 cm thick using a lightly greased spatula.
- 6Scatter over the remaining pistachios and gently press them into the surface. Leave to cool at room temperature for 45 minutes, then refrigerate for at least 1½ hours, until completely firm.
- 7Lift the barfi from the tin using the baking paper. Cut into 20 rectangles or diamonds with a sharp knife, wiping the blade between cuts. Serve chilled, or leave at room temperature for 10 minutes for a softer texture.