Barfi

Method

1. 1 Cook the sugar with water until it forms a thin thread, then reduce the heat to the lowest setting.
2. 2 Sprinkle the milk powder into the syrup and stir quickly until the mixture is smooth and lump-free.
3. 3 Pour in the milk and ghee, then stir for 12 minutes until the mixture separates from the pan.
4. 4 The shape is achieved when you drag a spoon through it and the mark holds its shape for a few seconds.
5. 5 Pour the mixture into a ghee-coated mold, flatten it, and sprinkle with almonds and pistachios.
6. 6 Let cool for 3 hours, then cut into diamond shapes with a warm knife; this version will have a smooth surface.

With an appliance

• Microwave 44 min

  Replace steps 3–4: pour milk and ghee into the syrup mass in a deep bowl, microwave at 700 W for 7 minutes, stirring every 90 seconds until a spoonful holds for a few seconds; shorten this by 5 minutes compared to stirring and reduce the risk of burning the milk. The steps for cooking the single-strand syrup (1–2) and pressing, cooling (5–6) remain unchanged.