Milk Powder Barfi | How to make milk powder barfi

First, we'll need 150 grams of milk powder (1 cup).

Then we'll mix in 1/4 cup (70 grams) of ghee. The addition of ghee softens the barfi.

We'll create a dough out of it by manually mixing it. In the meanwhile, we'll put it away and create the sugar syrup.

A wok will be filled with 200gm of sugar. Stir in half the quantity of sugar (100ml) and mix it well for 2-3 minutes in the water.

To see whether it was correctly created, we'll put a tiny quantity of sugar syrup on a spoon and let it cool for a while. Then, using your thumb and fingers, press the syrup between them to determine its consistency. When a single little thread forms, your one-string sugar syrup is ready. Cook the mixture for a few more minutes and then check for a two-string consistency.

At this point, we will keep the heat low and add the milk and ghee dough to it. We'll swiftly stir it into the sugar syrup using a spatula.

Then, to improve the flavour, we’ll add 1/4 teaspoon cardamom powder. Rose water may also be used.

We'll turn off the heat and wait 5-7 minutes for it to cool down.

To set barfi, we can take a cake tin and use butter paper so that we could easily remove the barfi afterwards.

Now, using a spatula, evenly distribute the barfi in the tin.

To make the barfi more visually appealing, we will add chopped almonds and pistachios. We'll push them down slightly with a spatula.

Now we'll let it cool for another 2-3 hours and cover it with aluminium foil

We will now use a knife to cut the barfi into square pieces.

It is now ready to be served.