milk_powder_barfi.md - recipes - Recipes
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milk_powder_barfi.md (3100B)
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1 #### Milk Powder Barfi
2
3 Image:
4 [Milk Powder Barfi](#milk_powder_barfi.jpg)
5
6 Note: The images are from different batches with different amounts,
7 so they don't properly reflect the amount that this recipe actually
8 yields.
9
10 - Ingredients
11 + 150g full cream milk powder (do not use skimmed milk powder!)
12 + 60g sugar
13 + 1-2 pods green cardamom, ground into powder
14 (for a double portion of the recipe, I would use 3 pods)
15 + 90mL milk
16 + 25g butter
17 - Instructions
18 + Heat milk and butter until butter is molten.
19 + Add other ingredients, making sure to stir the whole time so
20 no lumps are formed.
21 * Note: Some recipes say you should only add the cardamom in
22 the end, but I prefer to add it in the beginning so the
23 flavor can properly spread through the mixture.
24 + Cook on low or medium heat for ~5 minutes while constantly
25 stirring (it burns very easily). It is very difficult to say
26 how long the mixture should cook, you probably just need to
27 experiment a bit. It should still be relatively soft in the
28 end (but at least somewhat hold its shape) because it still
29 hardens quite a lot later. If it is cooked too long, it will
30 become very hard and brittle in the fridge.
31 ([Image](#cooked.jpg))
32 + Spread mixture in a tray or on some sort of grease-proof paper.
33 ([Image](#spread_out.jpg))
34 + Leave to cool and cut into pieces. It's best to place the
35 entire sheet into the fridge for a while so the pieces are
36 easier to cut (otherwise, the mixture is still a bit sticky).
37 ([Image](#initial.jpg))
38 + Optional: If you are a perfectionist, knead the cooled mixture
39 and roll it out with a rolling pin so the pieces become nicer
40 on top (not as rough as they are when the hot mixture is just
41 spread out). The mixture is very hard to knead, but it should
42 be possible (otherwise, it was cooked too long and became too
43 hard). The main image at the top of this page shows the pieces
44 that were cut out after performing this extra step.
45 Note that kneading the mixture will make it a bit sticky again,
46 so the ideal method would probably be to roll it out on
47 grease-proof paper, then place it in the fridge again, and
48 only cut out the pieces after it has cooled again. I was too
49 lazy to do that, though.
50 + Notes:
51 * I always leave the barfi in the fridge *at least* overnight
52 for the taste and texture to become right. I'm not sure
53 what the ideal time is, but I have noticed that it just
54 isn't right when it is fresh.
55 * As with all my recipes, I use whole cardamom pods and
56 grind the black seeds inside using a mortar and pestle
57 instead of using store-bought powder which doesn't taste
58 nearly as good (but I guess you can also use that if you
59 don't have a mortar and pestle, I just don't know if the
60 barfi will taste as good).
61
62 Source: Based on https://www.cookwithkushi.com/milk-barfi-burfi-recipe-milk-powder-barfi/