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Happy Valentine's Day everyone! This day is very special to me! Not only is it Valentine's Day but it will also be a very important anniversary for me! Happy Heart! Last Valentine's Day, I mentioned how we did not grow up celebrating this holiday in Fiji; not sure what it is like there now. So I created a three-course dinner menu based on the special dishes we had in our cuisine already including sweet treats as well. When this holiday rolled around again, I started to think about what Indo-Fijian dessert someone could make for a romantic night. For this Valentines Day, I wanted to make some chocolate themed desserts that anyone can make for that special person in their lives! Of course, the recipes had to be based on my Indo-Fijian roots and so I decided to convert my Mum's Favorite Barfi recipe into chocolate barfi! There are many variations of barfi's but I like my Mum's Favorite Barfi recipe the best!
The recipe is very straightforward but does require some planning ahead. First step is to mix milk powder with cacao powder. Then rub milk & cacao powder with melted ghee and some warm liquid milk. When it starts to clump, sieve this mix through a medium sieve. All the mix should be sieved through. Then cardamom powder and nutmeg powder are mixed in. Next heat up sugar and water mixture on medium heat. Bring this to a boil. When syrup starts to stick to the side of the pot, the syrup is ready. On low heat, add the sieved milk powder mix to the syrup. Stir quickly until well mixed. Keep stirring and cooking until mixture begins to thicken a bit. Mixture should be pourable. Then pour out onto a sheet pan lined with parchment paper. As barfi starts to cool, add sprinkles. I added multi-colored sprinkles but in retrospect, chocolate sprinkles would have added more elegance to the dish! Next year for sure!
Just before it sets completely, slice into squares or a shape you like. You can used a greased knife or a pizza cutter works quite well too. Once set completely, barfi can be removed from parchment and can be eaten right away. Or if needing to store, then barfi can be stored in an airtight container for a week and several weeks in the fridge. And there you have it! Chocolate Barfi! Just in time for Valentine's Day! Check out the full recipe with measurements below.
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RECIPE
Prep time 10 minutes
Cook time 30 minutes
Cooling time 30 minutes
Ingredients
1 packet milk powder
1/2 cup cacao powder
4 tbsp melted ghee
3 tbsp warmed milk
1 tsp cardamom powder
1 tsp nutmeg powder
3 cups sugar
1 cup water
Method
Mix together milk powder and cacao powder.
Rub melted ghee into the milk powder. Add warmed milk.
When this mix starts to clump, sieve this through a medium sieve.
Add cardamom and nutmeg powder to the sieved mix.
Mix together sugar and water and bring to boil on medium heat.
Once mixture starts to stick to the side of the pot, turn heat to low and add the sieved milk powder mix.
Stir quickly until well mixed.
When mix starts to congeal and thicken, pour into a sheet pan lined with parchment paper. Make sure barfi mix is evenly distributed in the sheet pan.
Let cool. When half cool, add sprinkles on top.
Just before barfi mix sets completely, slice into squares.
Once completely cool, barfi can be removed from the sheet pan and eaten right away. Or barfis can be stored at room temperature for a week or in the fridge for several weeks.
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