Raise the bar of your dessert making skills with this traditional barfi recipe

Cardamom Barfi Recipe

In our childhood we have seen our grandmothers make barfi sweets by patiently simmering milk for hours, reducing it down until it transformed into the rich, dough-like solids known as khoya or mawa. But there’s a faster, simpler way to whip up barfi these days—just swap the khoya for milk powder. If you’re sticking with traditional khoya, though, the cooking steps don’t change.

Ingredients:

• 300 gm milk powder
• 180 gm powdered sugar
• 120 ml milk (plus an extra 45 ml if needed)
• 45 gm butter or ghee
• 1/2 to 1 teaspoon ground cardamom
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 tbsp slivered pistachios
• To garnish: saffron, rose buds, and silver leaf

Process:

• Start by greasing a 9×6 inch pan so that your burfi comes out effortlessly later. Then, grab a heavy-bottom pan, place it on medium-low heat, and add butter along with 120 ml of milk. Let the butter melt slowly into the milk as it begins to sizzle gently.
• Once the butter has completely melted, stir in the milk powder. Keep stirring it like you’re coaxing it into a smooth, unified mixture. Now, gradually add the powdered sugar—don't rush it; let it dissolve and blend in harmoniously.
• If you notice some stubborn dry bits of powder that aren’t mixing, no stress! Just add 45 ml of milk, one tablespoon at a time, until the mixture reaches a paste-like consistency— not too thick or too thin, just right.
• Keep stirring for about 8-9 minutes, watching as the mixture turns into a soft, dough-like texture that pulls away from the sides of the pan. This is your cue— it’s almost ready!
• Turn off the heat and stir in the vanilla extract, ground cardamom, and one tablespoon of slivered pistachios. Mix everything together until it's beautifully combined.
• Now, spread the mixture evenly into your greased pan, smoothing it out with a spatula. For that extra touch of elegance, sprinkle the remaining pistachios over the top. Let it set for at least three hours—this part requires patience, but it’ll be worth the wait.
• Once it’s firm and ready, cut it into squares or diamonds. Garnish with saffron, rose buds, or silver leaf to add that final sparkle. You can store it in an airtight container at room temperature for up to seven days, but honestly, good luck keeping it around that long!

Here are five alternative flavoring tips to give your barfi a unique twist. Choose your favorite or make a batch with each flavoring to impress all kinds of taste buds.

1. You can infuse your barfi with the aromatic essence of saffron and rose by soaking a few saffron strands in warm milk and adding a splash of rose water, which will impart a delightful floral sweetness.
2. For a tropical twist, consider mixing in desiccated coconut along with a hint of coconut extract, creating a nutty flavor that pairs beautifully with pistachios.
3. Adding a teaspoon of orange or lemon zest will introduce a bright, citrusy kick that perfectly balances the richness of the barfi.
4. If you’re a chocolate lover, melting a bit of dark chocolate and swirling it into the barfi mixture will result in a decadent treat filled with cocoa goodness. Or have a fresh spin to it and make yourself a batch of chocolate barfi.
5. For those who enjoy a bolder flavor, stirring in a teaspoon of instant coffee powder will give your barfi a rich espresso flavor that is sure to surprise and delight your taste buds.

Sweets made for festivities often need to be refrigerated. To refrigerate your barfi without it turning hard, follow these tips:

1. Allow the barfi to cool completely at room temperature before transferring it to the refrigerator. This helps prevent condensation, which can make the barfi soggy.
2. Use an airtight container to store the barfi. You can also wrap individual pieces in parchment paper or plastic wrap before placing them in the container. This keeps moisture in and prevents them from drying out.
3. If you’re stacking pieces of barfi, place parchment paper between the layers to avoid sticking and to maintain their texture.

If possible, refrigerate the barfi for shorter periods. Barfi can typically be stored at room temperature for several days. If you must refrigerate it, aim to consume it within a week for the best texture.