Diwali is just around the corner, and this milk barfi is perfect if you’re looking for an easy, melt-in-your-mouth, bite-sized dessert. With just a few simple ingredients, you can expect a quick and effortless treat that still feels special. Let’s face it during the holiday season, there’s so much going on around the house, from decorating, food prep and cleaning, finding a quick and easy treat like this is all you need.
I fondly remember my dadima and mom staying up late just days before Diwali, making all the delicious mithai (sweets) and farsan (savoury snacks). Anyone who visited during this time was greeted with homemade treats and a piping hot cup of chai.
Trust me, you won’t regret making this barfi – it’s moist, decadent, and delicious. It’ll be the perfect sweet addition to your festive gatherings!
ingredients
Assembly:
directions
This recipe has a 1 hour resting time.
In a bowl, combine the milk powder, sugar, and milk. Mix well with a spatula until thoroughly combined. Add the ground cardamom and saffron and mix again until evenly incorporated.
In a pan, heat the ghee, then add the prepared mixture. Cook over medium heat, stirring frequently, until the mixture thickens and starts to hold its shape. It may appear lumpy at first, but don’t worry—it will come together as it cooks.
Transfer the mixture to a lined and greased baking dish. Gently press it down with a spatula to level it.
For assembly, top the barfi with slivered pistachios, rose petals, and edible silver leaf. Press gently with your fingers to set the toppings. Refrigerate for 30 minutes, or until completely set.
Once set, unmold the barfi and cut it into square pieces. Serve and enjoy every delicious bite. The barfi can be stored in an airtight container in the refrigerator for up to 1 week.
