Photo: Prakrutim · CC BY-SA 4.0 · Wikimedia Commons

Madhyapradesh · Dessert

Barfi (Milk Fudge — Khoya-Based)

Traditional 5. Barfi recipe

🧺 Ingredients

• 200g khoya (milk solids), crumbled
• 100g powdered sugar
• 30ml ghee
• 3–4 green cardamom pods, crushed (or 5ml cardamom powder)
• 30g blanched almonds, sliced thin
• 30g pistachios, sliced thin

👩‍🍳 How to make Barfi

1. Heat 30ml ghee in heavy pan to 60°C (medium-low heat)
2. Add crumbled khoya; stir continuously for 5 minutes until khoya turns slightly darker and releases aroma
3. Add powdered sugar; stir for 1 minute until sugar dissolves
4. Add crushed cardamom; stir for 1 minute
5. Fold in half the almonds and pistachios
6. Continue stirring over low heat for 3–5 more minutes until mixture thickens and becomes fudgy (should hold shape when cooled)
7. Ghee should start separating at edges
8. Transfer to greased marble board or parchment paper while still warm
9. Press down with spatula to even thickness (½ inch)
10. While still warm, sprinkle remaining almonds and pistachios on surface
11. Gently press nuts into mixture
12. Cool completely at room temperature
13. Cut into 1.5-inch squares using sharp knife (dip knife in ghee between cuts for clean edges)
14. Store in airtight container, layered with parchment paper
15. Keep 2–3 weeks
16. ---

Track the macros of Barfi and 100s of Indian dishes with Nutri Macro India.