Barfi

Classic Milk Barfi (Barfi)

A simple, traditional Indian milk fudge thickened by slow reduction, sweetened, scented with cardamom, and finished with pistachio and edible silver leaf. It is the everyday barfi found in sweet shops across the subcontinent.

Prep

10 min

Cook

45 min

Total

55 min

Serves

16 to 20 small diamonds

Difficulty

Easy

Recipe ingredients

• •1.25 L (5¼ cups) full-cream whole milk, do not substitute skim or low-fat; the milk fat is essential
• •15 g (1 tbsp) ghee, clarified butter, for the tray
• •140 g (⅔ cup) granulated sugar, fine caster sugar also works
• •30 g (¼ cup) raw pistachio kernels, unsalted, roughly chopped
• •6 g (1 tbsp) green cardamom pods, seeds only, freshly ground
• •1 sheet edible silver leaf (vark), optional, for the traditional finish; do not use craft foil
• •5 g (1 tsp) rose water, optional but traditional in many regions

Steps

1. 1 Line a 20 cm (8 in) square pan with foil or butter paper and grease it lightly with a thin film of ghee; set aside.
2. 2 Pour the milk into a heavy, wide, non-stick pan (a wide kadai or saucepan works best) and bring it to a gentle boil over medium heat, stirring occasionally to keep it from catching on the base.
3. 3 Reduce the heat to medium-low and simmer, stirring frequently and scraping the bottom, until the milk thickens and reduces by roughly two-thirds to about 400 ml (1¾ cups), 25 to 30 minutes. Do not leave it unattended; milk can scorch and boil over quickly.
4. 4 Add the sugar and stir well; the mixture will loosen and thin slightly, then begin to bubble more thickly. Continue to cook and stir constantly for 8 to 10 minutes, until the mixture looks glossy, starts leaving the sides of the pan, and a spoon drawn across the base leaves a clean trail that holds for a second.
5. 5 Add the ground cardamom seeds, rose water if using, and about two-thirds of the chopped pistachio. Stir briskly for 30 seconds so the nuts and spice distribute evenly.
6. 6 Tip the thick mass into the prepared pan. Wet the back of a spatula or your fingertips with a little cold water and press the mixture into an even layer about 1 cm (⅜ in) thick; work quickly as it sets fast.
7. 7 Sprinkle the reserved pistachio over the top and press them in lightly so they stick. If using silver leaf, lay the sheet gently over the surface and press with a clean, dry cloth so it adheres.
8. 8 Let the barfi cool to room temperature on the counter, then refrigerate for at least 1 hour until fully set and firm enough to cut cleanly.
9. 9 Lift the slab out by the foil, place on a board, and cut into diamonds or squares with a thin, sharp knife dipped in hot water and wiped dry between cuts.
10. 10 Store in an airtight container at cool room temperature for up to 3 days, or refrigerated for up to 2 weeks. Separate layers with butter paper so the pieces do not stick together.