Recipe #18: Milk barfi

In case you stocked up on milk powder for the pandemic and need an easy and delicious way to use it! 

INGREDIENTS

1 cup Milk Powder 

1/4 cup Powdered Sugar (confectioners sugar - or just powder granulated cane sugar in a blender) 

1/4 cup Milk 

2 tbsp Ghee

1/2 tsp Cardamom Powder (optional)

Nuts to garnish

10-12 Almonds and/or pistachios ( chopped or whole)

METHOD

- Combine milk and ghee in a non stick pan and being to boil for 1-2 mins.

- Reduce the heat to low setting and add the milk powder until it forms a smooth paste (no lumps) 2-3 mins. 

- Add the powdered sugar and mix thoroughly. If you are adding cardamom powder, add it at this step. Keep mixing in low flame to avoid burning the milk. 

- Turn off the heat once the misture reaches a dough-like consistency. Allow to cool in room temperature for 2 hours or in the fridge for 30 mins. 

- I scooped up bits of the dough and rolled them into balls, decorated each ball with a pistachio and rolled them over powdered sugar to keep them sticking from each other. 

- Alternatively, you could transfer the mixture into a pan, add chopped nuts to the top (press them into the dough), let it set and cut them into squares. 

- Store: 

Room temperature: airtight container for 2-3 days. 

Refrigerate: for about a week.