Milk Barfi
2 cups of full cream milk powder
1 tsp elychee/cardamom
1/2 tsp ground clove
2 tbsps fresh ginger
2 tbsps heavy cream
1.5 cups of sugar + 1/4 cup of water + 1 tbsp ginger
●Mix milk powder, cardamom, clove, ginger & heavy cream until it's in big clumps.
●Let the mixture dry at room temperature for 30 minutes to 1 hour.
●Grate/sieve or place into a food processor until it's smooth.
●Boil sugar, water & ginger on medium heat.
●When it's bubbly/frothy, dip the spoon in and the syrup should drop in a thin line like a "thread."
●Add to milk powder in batches until you can pull the mixture into a ball without it falling apart. If you add too little, the mixture will be crumbly and too much will cause it to be wet. If too dry, add more sugar syrup. If too wet, cook on low heat until the mixture pulls together.
● Pour onto a greased (with ghee) tray and compact the mixture until it's smooth. Oil your hands to make the process easier.
●Add sprinkles or nuts to garnish.
●Outline the cuts to make it easier when the barfi is set.
●Let it set at room temperature or in the refrigerator and then cut the barfi into squares. I got 15 squares with this recipe.
●Enjoy! Happy Divali/Diwali 🪔
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