A quick version of the classic Barfi with a wonderful grainy texture - classic milk fudge.
- 2 cups full fat milk powder
- 1 cup heavy whipping cream
- 1/2 cup sugar
- 1/2 teaspoon ground cardamom seeds
- 1 tablespoon slivered pistachios
- 1 tablespoon slivered almonds (optional)
- 1 tablespoon charoli (optional)
Grease a 11 x 8 inch or a 9 x 9 baking tray or pan with a teaspoon of ghee. Set aside.
Take a large microwave safe glass bowl.
Add the milk powder, heavy whipping cream and sugar in the bowl and mix well.
Microwave the mixture (uncovered) for 2 minutes.
Take it out and give a good stir.
Microwave for 2 more minutes, keeping an eye that the mixture does not over boil. Remove and stir again.
After the 4 minutes of cooking, microwave the mixture for 30 seconds at a time until you see some fat separate from the mixture, and also leave the sides of the bowl. The mixture is still soft but ready to be set.
Pour the mixture in the greased pan, flatten with a spatula. Now garnish with cardamom seeds and nuts of your choice.
Once the barfi is set and garnished, let it cool for a few hours.
Cut in 1 1/2-inch square pieces.
Note: The microwave time may vary slightly.
Store in a tin with wax or parchment paper in between each layer. Keeps well in the fridge for a few weeks. Best to serve at room temperature.
[Makes 20 pieces]