Propa Trini Cooking with Natasha: How to Make Barfi

khoya

🥗Healthier: ricotta cheese

💰Cheaper: milk powder

Ricotta provides a similar texture at a lower cost.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric gives color without the high cost of saffron.

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil is a healthier fat alternative.

nuts

🥗Healthier: seeds

💰Cheaper: dried fruits

Seeds are often cheaper and provide similar crunch.

Start by adding some water to a pot.

Add sugar to the water to make a simple syrup and mix until the sugar dissolves completely.

In a large bowl, combine milk, ghee, cardamom powder, ginger, and cream.

Mix everything together with your hands until it feels dry and crumbly, ensuring no liquid is present.

Take small portions of the mixture and place them into a silver sieve.

Rub the mixture against the sieve to achieve a smooth texture.

Check the consistency of the syrup; it should be thick and sticky.

Gradually pour the syrup into the milk mixture, mixing it in small amounts to avoid making it too soft.

Ensure the mixture holds its shape when squeezed; this indicates it's ready.

Transfer the mixture into a greased pan and press it out evenly using elbow grease.

Sprinkle your choice of sprinkles over the top and press them down lightly with a spoon or spatula to help them stick.

Allow the barfi to set for 30 minutes to 1 hour, noting that a softer mixture may take longer to set.

Once set, cut the barfi into squares of your desired size.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens