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5
from 1 vote
Silver Barfi
Course:
Afternoon Tea, Christmas sweets, Dessert
Cuisine:
Anglo-Indian
Keyword:
Barfi, Jubilee desserts, Silver leaf
Servings:
10
Equipment
20 x 15 cm square/rectangular cake tin
Ingredients
1
tsp
neutral vegetable oil for greasing
125
g
ghee
250
ml
whole milk
500
g
full milk powder
100
g
icing sugar
pinch
saffron, ground
pinch
sea salt
100
g
pistachio nibs
gold or silver leaf
Instructions
Grease the baking tin
In a medium pan on a low heat, mix the ghee and the milk and simmer until hot. Do not let it boil.
Add the milk powder and the sugar, beating until smooth.
Add the saffron and cook until it reaches 118C.
Pour the mixture into the prepared tin. Press the pistachio nibs into the top of the barfi.
Allow to set for a couple of hours then press the gold or silver leaf on to the top of the barfi.
When completely cool, cut into squares or diamonds. Serve with tea or chai.