Homemade Milk Barfi
When it comes to Pakistani sweets, I think barfi and gulab jamun are the most popular ones. I have been making gulab jamuns for quite a while now with great success. However with barfi I had my usual ups and downs sometimes it would be too dry or would not set at all.
For those of you who are not familiar with barfi, it is a sweet or mithai made with milk, sugar and cardamom almost similar to a fudge. Now back to the discussion: I always thought the process of making this delectable sweet would be convoluted. Making little adjustments to my recipe and following the proper technique resulted in a barfi with a soft buttery melt in the mouth texture, contrary to the too dry or too moist one.
Prep Time: 5 minutes☻ Cooking: 30 minutes☻ Serves: 5☻ Cuisine: Pakistan
|condensed milk||1 cup|
|powdered whole milk||2 1/2 cups|
remove any lumps that may have formed. Place the mixture in a 9 inch square pan and press firmly with the help of a spatula.