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Barfi

Soft, fudge-like Indian milk sweet made by cooking milk powder into a one-thread sugar syrup with ghee and cardamom, set into squares and studded with pistachios. A festival and mithai-shop classic, and quick enough to make in a single small pan.

DessertsSnacksVegetarianUnder 30 min
25 min10 prep · 15 cookMedium512 kcalper serving
Barfi

Instructions

  1. Lightly grease a 10 cm square tray, or a small plate, with a smear of the ghee and set it beside the hob. Chop or sliver 10 g of unsalted pistachios and keep ready, once the barfi mixture is done it sets fast and there is no time to prepare anything.
  2. Put 60 g of caster sugar and 50 ml of water in a small heavy-based non-stick pan over medium heat. Stir until the sugar dissolves, then let it boil without stirring for 3-4 minutes, until the syrup is sticky and a drop pulled between finger and thumb (cooled first) forms a single thread, about 110C.
  3. Take the pan off the heat and stir in 60 ml of whole milk, which stops the syrup cooking further. Now add 100 g of full-fat milk powder off the heat and whisk hard with a small balloon whisk or spatula until there is not a single lump; a lumpy mix here gives grainy barfi.

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Per serving

512kcal
7gprotein
70gcarbs
24gfat
1gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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