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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.