Very Simple Guyanese Barfi Recipe #Barfi

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a different flavor profile.

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil maintains the dish's flavor while being dairy-free.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Evaporated milk is often less expensive and provides a creamy texture.

nuts

🥗Healthier: seeds

💰Cheaper: dried fruit

Seeds can add crunch while being nut-free.

Start by preparing the sugar syrup: In a pan, add sugar and water, mixing to dissolve the sugar.

Grate fresh ginger and add it to the sugar mixture along with mixed essence.

Turn the stove to medium heat and let the mixture come to a boil.

In a separate bowl, mix ghee into the powdered milk, adding nutmeg and elaichi powder, and incorporate well.

Check the sugar syrup for consistency by pulling a string between fingers; it should be ready when it forms a string.

Once ready, add the milk powder mixture to the syrup and mix quickly to coat everything well.

Turn off the heat and pour the mixture into a rubber pan without greasing it.

Spread the mixture evenly in the pan, scraping off any excess.

While the mixture is still hot, add sprinkles on top to ensure they stick.

Use the back of a measuring cup to smooth out the top and compact the mixture.

Allow the barfi to cool at room temperature for about 8-10 minutes before cutting.

Cut the barfi into pieces before it hardens too much; if it's too hard to cut, run the knife under hot water.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens