One of the most popular South Asian sweets is Barfi, a milk based fudge that is made for almost every single festive occasion across South Asia. The exact origin of these delicious treat is a little bit unknown but is especially prominent across Pakistan and India. This is my recipe to show you how to make almond and saffron barfi otherwise known as badam and kessar barfi.
Barfi can be made with many different ingredients complimenting the milk. Badam aur Kesar (literally translates to Almond and Saffron) barfi is a classic combination that is incredibly well-known and widely loved across the region. The traditional flavours make this combination a common sweet at religious and cultural events, and the pairing is subtle enough to serve to anyone.
Traditionally made by boiling down milk and sugar for hours, my recipe uses the BEST hack ever – condensed milk!. It means this barfi comes together in no time whatsoever and is perfect for those last minute guests that need a sweet treat. This particular one is the go-to recipe that my parents always request!
To get the most flavourful barfi, make sure you let the saffron soak in the milk prior to preparing anything else. This will let the saffron color and flavour infuse the milk and give you a wonderful cohesive flavour profile through the barfi. I also use almond meal for a really smooth texture, but you could absolutely use coarsely ground almonds instead for more of a bite and crunch to the barfi.
The next major tip – always use full cream! You will have a deliciously creamy barfi. Skim or light milk powder yields a bit of a fudgy consistency that gets stuck in the teeth. Cut these into small enough bite sizes and no one will complain!
Check out the recipe card here! Be sure to share your photos with me via Instagram @theminiaturelife
Badam Kesar Barfi
Ingredients
- 2½ cup Full cream milk powder
- 1 can condensed milk (400 ml)
- 4 tbsp almond meal
- 1 large pinch of saffron
- ¼ tsp ground cardamom
- 2 tbsp ghee
- 1 tsp full cream milk
- Toppings Crushed pistachio, rose petals, chocolate drizzle, chopped almonds
Instructions
- Add the saffron to the milk and set aside
- Melt the ghee in a kadhai or non-stick pan over a low heat
- Add the condensed milk to the ghee and mix using a wooden spoon or spatula until the ghee and milk have made a smooth mixture
- Add almond meal to the mixture and mix through until smooth
- Add the milk and saffron mixture, and ground cardamom and mix until smooth
- Gently pour in the milk powder and continuously stir with a wooden spoon or spatula until the mixture forms a thick dough
- Carefully monitor the heat and ensure the mixture does not caramelise. Remove the pan immediately from the heat and continue to move the dough around the pan if it starts to burn. This will prevent further cooking and burning
- Set the pan aside
- Line a baking tray or casserole with baking paper. This will make it easy to remove the barfi and also prevent the need to use a knife against the container surfaces
- Press the barfi mixture into the prepared baking dish or casserole and smooth out the surface using your palms, the spatula or even a small bowl
- Gently press in the toppings you are using. If using a chocolate drizzle, ensure the barfi has cooled COMPELTELY before topping the barfi
- Set the barfi aside to cool to room temperature, then place in the fridge for 1 – 2 hours
- Remove from the fridge and remove the barfi from the baking trya or casserole. Use a sharp knife to slice the barfi into desired shapes. I typically grease the knife with a tiny touch of ghee to prevent sticking
- Serve barfi at room temperature, but store them in the fridge (since it is a milk product!)
