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Doodh barfi

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Course Dessert, Sweets and savories
Cuisine Baby toddler food, gluten free, Indian

Equipment

  • Kadai thick wok
  • measuring cups and spoons
  • ladle

Ingredients
  

  • 0. 25 cup ghee / clarified butter
  • 0.75 cup milk
  • 2.5 cup milkpowder
  • 0.5 cup sugar
  • 1/4 tsp green cardamom powder

toppers

  • 2 tbsp melon seeds use crush almonds or other nuts to replace.

Instructions
 

  • Heat the pan on low heat and add ghee to the pan.
    melting ghee.
  • As the ghee melts add the milk and let them come to warmth.
    ghee and milk base for doodh barfi.
  • Add the milk powder to this mix and make a smooth paste.
    doodh barfi making.
  • Cook down the milkpowder mix to thicken a bit.
  • As the mixture mixes and thickens, it will start leaving the sides and forming a soft dough like consistency.
  • Add the sugar and cardamom powder at this stage, this loosens the mix with the melting sugar.
    sweet mihai making.
  • Thicken the mix again on low heat.
    diwali barfi
  • As the mixture starts moving with the ladle, take a small bit and see it if rolls into a smooth ball.
    barfi doneness test.
  • At this stage remove from the heat and transfer it into a prepared plate or bowl.
  • Sprinkle the melon seeds and press it down gently.
  • Smooth the surface of the mix so as to get about a 2cm thickness.
    milk barfi getting ready.
  • Set aside for 15 to 30 minutes and let it cool.
  • Using a greased knife cut into squares or diamonds.
  • With the help of a flat ladle, remove the pieces and place them in a flat box.
  • Serve the doodh barfi at room temperature.
    doodh barfi with milkpowder
Keyword diwali snacks, Indian desserts
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