How to Make Barfi: Propa Trini Cooking with Natasha
Barfi is a fan favourite amongst the line of Indian delicacies. The secret for a smooth uniform fudge-like consistency? Sift the milk mixture as finely as your can, using either a wire mesh or a flour sieve to remove any clumps. Really press the mixture as hard as possible into the pan (you will definitely need to use your hands like the old-time days!). The white fudgy texture with its colourful exterior allows for a moment of true self-indulgence.
It’s the most moist and creamy when you use the incredible Dairy Dairy the milky milk. YouTuber Natasha Laggan from Trini cooking with Natasha swears by it so strongly that she makes her family ship packs of powdered milk to her since she lives abroad.
Here’s her traditional barfi recipe with plenty sprinkles (just the way we love it!).
Yields 20 servings
Traditional Barfi
Ingredients
- 1 pound full cream powdered milk
- 1 tablespoon table cream
- 2 tablespoons finely blended ginger
- 1/4 teaspoon elychee/cardamom
- 2 tablespoons ghee, separated
- 3 cups granulated sugar
- 2 cups water
- Sprinkles to decorate
Directions
- Mix milk, ginger, elychee, 1 tablespoon ghee and cream until it dries out.
- Place sugar and water to boil until it feels sticky
- Sift milk mixture through a sieve
- Add rest of ghee to milk.
- Add sugar syrup a little at a time to milk to form a semi-firm ball.
- Place on a greased tray, use your fingertips to press down firmly until smooth.
- Decorate with sprinkles.
- Allow to cool for 20 minutes before cutting into squares and serving.
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