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Milk powder barfi squares with pistachios

15-Minute Milk Powder Barfi

Soft, fudgy milk barfi with cardamom and pistachios, made from milk powder in one pan in about 15 minutes.
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Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp ghee plus a little for greasing
  • 0.5 cup milk
  • 0.5 cup sugar about 100 g
  • 2 cups full-fat milk powder about 200 g
  • 0.5 tsp cardamom powder
  • 1 tbsp pistachios or almonds, slivered for topping

Equipment

  • 1 Non-stick pan
  • 1 15 cm (6 inch) square tin

Method
 

  1. Grease a 15 cm (6 inch) square tin or a small plate with ghee.
  2. Warm the ghee and milk in a non-stick pan over low heat. Add the sugar and stir until it dissolves, about 1 minute.
  3. Add the milk powder and stir until there are no lumps.
  4. Keep stirring over low heat for 6 to 8 minutes. The mixture thickens, stops sticking and gathers into a soft dough that leaves the sides of the pan.
  5. Stir in the cardamom, then spread the mixture in the tin and smooth the top. Press the nuts on top.
  6. Leave to set for 30 minutes at room temperature, or 15 minutes in the fridge, then cut into squares.

Notes

Make ahead: up to 5 days before.
Storage: airtight in the fridge for up to 7 days.
If it turns hard: it was cooked too long. Next time take it off the heat as soon as it gathers into a soft dough.
Make it festive: add a pinch of saffron to the warm milk, or a few drops of rose water with the cardamom.