adapted from Masala and Chai
250 grams whole milk
200 grams sugar
310 grams dry whole milk powder
1 teaspoon ground cardamom
1 teaspoon lemon juice
pinch of salt
7 pistachios, chopped
1. Line an 8" square pan with parchment paper so that it hangs over two opposite sides of the pan. In a nonstick pan on medium heat, pour in the milk and then add the ghee. Let the ghee melt and stir with a rubber spatula until the ghee is mostly combined with the milk. Pour the sugar into the pan and stir until it's fully melted.
2. Turn the heat to the lowest setting and add the milk powder to the pan. Stir until the milk rehydrates the milk powder. Continue to stir with no breaks on low heat for the next 4-5 minutes, being sure to scrape the bottom and sides to prevent burning.
3. At this point, the mixture should have reduced by about half and is thickening up. Add the cardamom powder, lemon juice, and salt. Stir the mix-ins well. Continue to mix and fold the barfi batter for another 4-5 minutes until it starts to pull away from the sides, leaving no residue.
4. Remove the pan from heat, and use the silicone spatula to scoop the batter into the square pan. Spread the batter across the pan, getting it as level as possible. Spread and press the chopped pistachio evenly across the top. Cover the pan. Transfer the pan to the refrigerator and allow it to chill for at least 30 minutes, or until fully set.
5. Once the barfi has set, use the parchment paper to lift it out of the square pan. Cut the barfi into 16 even squares and serve chilled.
70 grams ghee (clarified butter)
250 grams whole milk
200 grams sugar
310 grams dry whole milk powder
1 teaspoon ground cardamom
1 teaspoon lemon juice
pinch of salt
7 pistachios, chopped
1. Line an 8" square pan with parchment paper so that it hangs over two opposite sides of the pan. In a nonstick pan on medium heat, pour in the milk and then add the ghee. Let the ghee melt and stir with a rubber spatula until the ghee is mostly combined with the milk. Pour the sugar into the pan and stir until it's fully melted.
2. Turn the heat to the lowest setting and add the milk powder to the pan. Stir until the milk rehydrates the milk powder. Continue to stir with no breaks on low heat for the next 4-5 minutes, being sure to scrape the bottom and sides to prevent burning.
3. At this point, the mixture should have reduced by about half and is thickening up. Add the cardamom powder, lemon juice, and salt. Stir the mix-ins well. Continue to mix and fold the barfi batter for another 4-5 minutes until it starts to pull away from the sides, leaving no residue.
4. Remove the pan from heat, and use the silicone spatula to scoop the batter into the square pan. Spread the batter across the pan, getting it as level as possible. Spread and press the chopped pistachio evenly across the top. Cover the pan. Transfer the pan to the refrigerator and allow it to chill for at least 30 minutes, or until fully set.
5. Once the barfi has set, use the parchment paper to lift it out of the square pan. Cut the barfi into 16 even squares and serve chilled.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **
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