Well I think it is high time I made a sweet rather than a savoury. And Barfi is one of my favourite sweets. Before I moved to Wales, there was a local-ish Indian sweet shop in Tooting in London. They sold every kind of Barfi you could imagine along with gelabi, gulab jum and baklava and halva I believe.
I thought I’d at least look up a recipe and see how complex it was. Turns out it’s not. In plain barfi all you need is evapourated milk, ground almonds and ground cashews – plus sugar and butter but these are usually in the house.
1 cup ground almonds
1 cup ground cashews
1 cup sugar
60g of butter
13oz evaporated milk
- Melt butter in a heavy skillet. Add milk. Stirring constantly, bring to a boil.
- Low heat and cook until milk thickens. Add nuts and sugar. Stir. Cook for 10 mins. Turn off heat.
- Pour mixture on to a flat dish and spread evenly with the back of a spoon. Cool. Cut into small squares