Badam Kesar Barfi
How to make a true staple of Indian sweets - 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!)