North Indian Milk Barfi

Shopping list

• 2.5 cups milk powder — full-cream/whole milk powder

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• 1 cup milk

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• 0.25 cup ghee — melted

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• 0.75 cup sugar — powdered or granulated

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• 0.5 teaspoon cardamom powder

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• 2 tablespoons chopped pistachios & almonds — for garnish

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Step by step

1. 1

   Mix the base: Whisk together the milk powder, sugar, and milk in a bowl until smooth and free of lumps.

2. 2

   Cook on low heat: Transfer the mixture to a non-stick pan (kadai). Add the melted ghee and turn the stove to low flame.

3. 3

   Stir continuously: Keep stirring the mixture constantly to prevent it from sticking or browning.

4. 4

   Form a soft dough: Cook for about 8 to 10 minutes until the mixture thickens, leaves the sides of the pan, and forms a soft, unified dough ball. Mix in the cardamom powder just before removing it from the heat.

5. 5

   Set the barfi: Line a tray or plate with parchment or baking paper. Transfer the warm barfi dough onto it, press it down gently, and smooth it into an even layer.

6. 6

   Garnish and cool: Sprinkle the chopped pistachios and almonds evenly over the top, pressing them down lightly. Let it set at room temperature or in the refrigerator for 1 hour until completely firm.

7. 7

   Slice and serve: Cut the set barfi into clean squares with a sharp knife. Store leftovers in an airtight container.