Milk Barfi

 

Ingredients

sugar 240 gm 

whole milk 300 ml

salted butter 130 gm

full fat milk pdr 600 gm 

cardamom pdr 1 tsp

vanilla essence 1 tsp

lemon juice 1 tsp

nuts of your choice chopped 

 Preparations Line a  rectangular tray with baking parchment. Scatter over some sliced nuts. Heat the milk in a large, heavy pan. Add the butter and allow it to melt.  Add the sugar and stir until it has completely melted and you can no longer feel the crystals at the base of the pan. Tip in the milk powder and stir well to combine. The mixture will become thick. Cook the mixture over a very low heat, stirring all the time to ensure it doesn't catch and burn on the base of the pan. Once the burfi mixture begins to come away from the sides, at about the 5 minute mark, add the lemon juice, vanilla extract, cardamom. Continue to stir for a further 2 minutes. Around the 8 minute mark, the burfi mixture should be thick. Once it forms a soft mass that comes away from the sides of the pan and into a ball, it is ready. Spoon the mixture into the prepared tin lined with baking parchment and pistachios. Press the mixture in with a rubber spatula, ensuring the surface is as even as you can get it. Allow to cool to room temperature. Cover a refrigerate for 30 minutes before turning out. The baking parchment will come away easily. Cut into squares and serve at room temperature. Notes If your burfi begins to develop brown spots in places, it means either the heat is too high or you’re not stirring it enough. Keep it moving all the time to prevent burnt milk flecks. This burfi keeps well in an airtight container for up to a week. Keep refrigerated and allow to come to room temperature before serving. Burfi served cold from the fridge will be much firmer in texture. 

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