Barfi
Milk khoya fudge cut into diamond shapes with pistachios. Punjabi celebration and gift-giving sweet.
Ingredients
Garnish
- Cardamom — 2 piece (ground)
Main
- salt (optional) (whole)
- Milk — 100 g (whole)
- Khoya (Dhap - Soft/Moist) — 100 g (whole)
- sugar — 0.5 cup (whole)
Tempering
- oil — 2 tbsp (whole)
Method
- Grate or crumble the khoya so it is smooth and lump-free, and keep it ready along with the milk and sugar.
- Heat the oil in a heavy-bottomed pan or kadai on low flame and let it warm through.
- Pour in the milk and add the sugar and a pinch of salt, stirring continuously so the sugar dissolves without sticking to the bottom.
- Add the crumbled khoya to the pan and keep stirring on low-medium flame, mashing out any lumps as the mixture thickens.
- Cook the mixture for 12 to 15 minutes, stirring constantly, until it turns thick and glossy and starts leaving the sides of the pan.
- Grease a plate or thali with a little oil and pour the hot barfi mixture onto it, spreading it evenly to about half an inch thickness.
- Sprinkle crushed cardamom over the top and press lightly so it sticks to the surface.
- Let the barfi cool and set at room temperature for 1 to 2 hours, then cut into square or diamond pieces before serving.
Common questions
- How many calories in one plate of Barfi?
- 187 kcal per plate.
- How much cooking time?
- 35 min — 10 min prep, 25 min cooking.