Milk Powder Barfi

 Ingredients

• 1/3 cup Ghee
• 1/2 cup Milk
• 2 cups Milk powder
• 1 cup Powdered sugar (pdr sugar in the mixer jar)
• 6-8 nos cardamom pods

Instructions Start by greasing and lining a pan with parchment paper. Keep this aside. Also chop some dry fruits to garnish. Keep this ready too. Melt some ghee in the pan on low heat. Once ghee is melted switch off the gas and add milk and milk powder. Switch on the gas and stir to combine (around 2-3 mins) Once combined; add in the sugar. You will note that the mixture turns thin or runny. Keep stirring continuously until it thickens and starts leaving the pan around 10-15 mins. (Refer notes for test). After which transfer it to the greased tray. Smooth out the top with the back of the spatula. Add chopped nuts on top. With the help of back of the bowl press the nuts on top so that it sticks properly. Do remember to grease the bowl with some ghee too. Allow this to set at room temperature for 1.5-2 hours. Once cold and set remove it from the tray; cut into desired shape and enjoy. 

Confirmation Test:

To check whether the burfi is ready or not simple remove a little onto a plate. Wait for a minute and try to roll it and form a ball. If you are able to form the ball then the burfi is ready. (Check my video recipe for details)

Notes:

1. I mentioned using powdered sugar actually I have used icing sugar here. If you do not have icing sugar at home then simple grind the granulated usual sugar to a powdered state and then use.
2. The flame of your gas should always be on low-medium. Do not cook this on high flame.
3. At all times you will have to stir it continuously or else it might burn at the bottom.
4. Once the sugar is added do not cook it for more than 10-15 mins or else it would turn hard and chewy.
5. I have used full fat milk powder but you can use skimmed milk powder too for this recipe
6. This stays good for up to 1 to 1.5 weeks without refrigeration

  

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