Monday, 23 March 2009
BARFI or Indian Fudge is a popular Indian sweet and is served during festive seasons such as Diwali or to ‘sweeten’ the mouth on happy events such as marriages, engagements, births or for any auspicious or joyous occasions. There are many different flavourings and pistachio is one of the nicer and more expensive versions.
It is not hard to make BARFI but mind you, you need lots of arm muscles as you have to constantly stir the mixture. Don’t attempt to make this if you can’t give it your full attention. You can get around 18 large or 36 small squares with this measurement.
2 litres fresh full cream milk – the creamier the better
1¼ cups sugar
1 tbsp ghee or unsalted butter
½ teaspoon cardamom powder
1 cup raw blanced pistachio – ground fine
1 cup raw blanched pistachio nuts - chopped fine
1 cup slived almonds
Combine milk, sugar, ghee and cardamom in a pot, preferably non-stick. Bring the milk to a rolling boil over moderate heat and continue to cook it, stirring occasionally with a wooden spoon for about 45 minutes, or until the milk has reduced to a thick bubbling creamy mass, about half its original volume. Add the powdered pistachios.
Continue to reduce the fudge, stirring continuously with gently rhythmic strokes for a further 10 minutes, or until the mixture resembles a thick paste.
Reduce the heat to medium low, and cook the fudge, stirring and scraping with the wooden spoon for further 20 minutes or until the mixture becomes a thick dry lump. Remove the pan from the heat and allow the mixture to cool for one minute.
Transfer the fudge to a shallow, buttered tray. Press down the fudge using a banana leaf or aluminium foil until smooth. Evenly spread the chopped pistachios and the slivered almonds. Allow the fudge to cool for an hour.
Cut the fudge into pieces with a sharp, buttered knife. You may need to wipe the knife clean after each cut. Serve with a cup of “garam garam masala chai” ….. hot, hot spiced tea. Too good!!!
Note: Normally a layer of edible silver foil is transferred onto the BARFI. I personally dislike it as it reacts with my sensitive teeth.