Ingredients
Equipment
Method
- Grease an 8x8 inch pan or thali with ghee or line with parchment paper.
- In a heavy-bottomed pan over low heat, warm the ghee. Add milk and sugar, stirring until the sugar dissolves completely.
- Turn off the heat and gradually whisk in the milk powder until a smooth, lump-free paste forms.
- Turn the heat back on to low and cook the mixture, stirring constantly, for 5-7 minutes until it thickens and pulls away from the sides of the pan.
- Check for doneness: the mixture should form a non-sticky mass. Test by rolling a tiny, cooled piece between your fingers.
- Stir in the cardamom powder, then immediately spread the mixture evenly into the prepared pan.
- Sprinkle with chopped pistachios and almonds, pressing them in gently. Let the barfi set at room temperature for 1-2 hours.
- Once firm, slice into squares and serve.
Nutrition
Notes
Tip 1: Use a heavy-bottomed pan to prevent the mixture from burning.
Tip 2: Stir constantly over low heat for a creamy texture and to avoid scorching.
Tip 3: Do not overcook the mixture, or the barfi will become hard and chewy.
Tip 2: Stir constantly over low heat for a creamy texture and to avoid scorching.
Tip 3: Do not overcook the mixture, or the barfi will become hard and chewy.