📝 About This Recipe
Barfi is the crown jewel of Indian mithai, a dense and fudge-like confection that melts on the tongue with a rich, milky sweetness. This version utilizes full-cream milk solids (khoya) and aromatic green cardamom to create a velvety texture that is both nostalgic and luxurious. Perfectly balanced with a crunch of emerald pistachios and shimmering silver leaf, it is a celebratory treat that embodies the warmth of South Asian hospitality.
🥗 Ingredients
The Milk Base
- 500 grams Khoya (Mawa) (crumbled or grated, at room temperature)
- 1 cup Granulated Sugar (adjust slightly for desired sweetness)
- 2 tablespoons Full-Fat Milk (to help dissolve the sugar)
Aromatics and Fats
- 2 tablespoons Ghee (Clarified Butter) (plus extra for greasing the tray)
- 1 teaspoon Green Cardamom Powder (freshly ground for maximum fragrance)
- 1/2 teaspoon Rose Water (optional, for a floral note)
- 1 pinch Saffron Strands (soaked in a teaspoon of warm milk)
Garnish and Finishing
- 2 tablespoons Pistachios (blanched and thinly slivered)
- 1 tablespoon Almonds (thinly sliced)
- 1-2 sheets Chandi ka Vark (Edible Silver Leaf) (optional, for a traditional festive look)
👨🍳 Instructions
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1
Begin by greasing a 7x7 inch square baking tin or a flat-bottomed steel plate with a thin layer of ghee. This ensures the barfi releases easily later.
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2
In a heavy-bottomed non-stick pan (kadai), add the crumbled khoya and cook over low heat for 3-4 minutes, stirring constantly to prevent browning.
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3
Once the khoya begins to soften and release a pleasant aroma, add the granulated sugar and 2 tablespoons of milk.
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4
Continue to stir over low-medium heat. The sugar will melt, making the mixture slightly liquid and thin in consistency.
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5
Add the 2 tablespoons of ghee to the mixture. This adds a beautiful sheen and prevents the barfi from becoming too dry.
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6
Stir in the saffron-infused milk and the rose water, ensuring the color and aroma are distributed evenly throughout the fudge.
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7
Cook the mixture for another 10-12 minutes. You are looking for the 'soft ball' stage: the mixture should start leaving the sides of the pan and gather into a single mass.
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8
Sprinkle in the freshly ground cardamom powder and mix well. Do not add this too early, as the heat can diminish the spice's volatile oils.
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9
To test if it's ready, take a tiny portion on a spoon, let it cool for a few seconds, and try to roll it into a ball. If it’s non-sticky and firm, it’s done.
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10
Immediately pour the hot mixture into your prepared greased tray. Use a flat spatula (or the bottom of a greased bowl) to smooth the top into an even layer about 1/2 inch thick.
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11
While the mixture is still warm, press the slivered pistachios and almonds firmly into the surface so they adhere.
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12
If using edible silver leaf, carefully apply it over the nuts using the backing paper to guide it. Avoid touching the leaf with your fingers.
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13
Allow the barfi to cool at room temperature for at least 3-4 hours. Do not refrigerate immediately, as this can affect the texture.
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14
Once completely set and firm, use a sharp, thin knife to cut the barfi into squares or diamonds.
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15
Carefully lift the pieces out and serve, or store in an airtight container for up to a week.
💡 Chef's Tips
Always use a heavy-bottomed pan to ensure even heat distribution and prevent the milk solids from scorching. If you cannot find khoya, you can make a 'quick' version using 2 cups of milk powder mixed with 1 cup of heavy cream. Be patient with the cooling process; cutting the barfi while it is still warm will result in jagged, messy edges. If the mixture becomes too hard or crumbly, stir in a teaspoon of warm milk and heat briefly to soften it back to a spreadable consistency. Store the finished barfi in a single layer or with parchment paper between layers to keep the silver leaf intact.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Masala Chai for the ultimate afternoon treat. Pair with savory snacks like Samosas or Pakoras to balance the intense sweetness. Arrange on a decorative brass platter for Diwali or Eid celebrations. Crumble leftovers over vanilla bean ice cream for a fusion dessert twist. Serve at room temperature to ensure the fats are soft and the texture is perfectly melt-in-the-mouth.