Updated: Nov 24, 2020
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Happy Dhanteras everyone! Dhanteras marks the first day of the five days of Diwali. Today's recipe is for Barfi, another famous and beloved Diwali sweet. We make this every year for Diwali as this is my mum's favorite sweet. Much like lakdi mithai, nimkis, laddoos, and gulab jamuns, I don’t think it will be Diwali in our family without Mum's Classic Barfis. Barfis are small square-shaped sweets that are made with milk, ghee, sugar and some spices. Very easy to make! And very hard to eat just one. But Diwali calories don't count in my opinion so munch away! You also don't have to wait for Diwali to make these. So yummy!
First step is to rub milk 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. Just before it sets completely, slice into squares. 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! Mum's Favorite Barfi!
This recipe makes a big batch that can be munched on before, through and after Diwali. We also make big batches of sweets/ snacks for sharing with loved ones. Sharing food is a big part of Diwali. Hope you enjoy this recipe! Also, check out Mum's collection of recipes for a Diwali feast and Diwali snacks!
And lastly....Happy Diwali! May your Diwali be happy, prosperous and bright!
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Prep time 10 minutes
Cook time 30 minutes
Cooling time 30 minutes
-1 packet milk powder
-4 tbsp melted ghee
-3 tbsp warmed milk
-1 tsp cardamom powder
-1 tsp nutmeg powder
-3 cups sugar
-1 cup water
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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