Barfi
Barfi is a traditional sweet made around Diwali time or during the year for poojas and prayers. It is made using full cream milk powder, nestle cream, ground cardamom and ginger.
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Servings: 40
Calories:
Ingredients
- 800 grams powdered milk full cream, about 1 lb 12 oz
- 1 can nestle cream 300 grams
- 1 teaspoon ground cardamom 5 grams, or more to taste
- 4 tablespoons freshly grated ginger
- 1 cups water
- 3 cups sugar
- Sprinkles
Instructions
- Grease tray and set aside. Grate ginger and assemble ingredients.
- In a large bowl add powdered milk, cream and cardamom. Mix to combine. Using your fingers, rub in cream until large lumps become smaller. The goal is to allow the cream to dry and return to a powder state.
- Once dry, pass through a sieve to make even finer or pulse in a food processor, small amounts at a time.
- Add ginger. Mix again to combine, continuing to break up any lumps.
- Make Syrup: In a saucepan, over medium flame, add water and sugar and stir to dissolve sugar. Let it boil on medium heat for 15-30 minutes (OR just until syrup is thick, bubbly, and frothy and there is a white sugar coating on the sides of the pot above the syrup(about 250 degrees F). Once I used a non stick pot and boiled it for 15 minutes (ignoring the sugar crystals that were forming on the side) and the barfi did not turn out right. If it over cooks the liquid will not be enough to bind the barfi and the result will be grainy. On the other hand, if you add too much liquid, the barfi wil not set.
- Add syrup: Once the syrup is ready, leave it on a low flame and gradually but quickly add syrup, one ladle at a time, to the powdered milk mixture, mixing until just moist and holds its shape when pressed together. Stir the mixture vigorously to combine. It should be moist enough to be able to flatten with some help. (You may have leftover syrup).
- Pour immediately onto a greased tray. Wet hands with a very little water or ghee and spread mixture evenly in a swift patting motion with the palm of your hand to shape, flatten, smoothen and remove any air pockets.
- Immediately pour the sprinkles and press gently to allow them to set.
- After 10 minutes, when it’s firm but still hot, cut into squares or diamond shapes (using a ruler can be helpful). Wait until it’s completely cool, about 2-3 hours, is firm, and has pulled away from the tray before eating and sharing. If it doesn’t harden within a few hours, do not panic or be discouraged; it means that the syrup could have cooked a little longer. It will take longer to harden, in this case, up to a day.
- Remove from the tray, place into gift or paper bags, or boxes and share with friends and family.