Special recipe For Varuthini Ekadashi

MILK BARFI RECIPE

-By Chef. Narayan Dutt Sharma

(Culinary Head of Barbeque Nation Hospitality Limited)

Ingredients

· Milk – 750 GMS

· Ghee – 210 GMS

· Sugar – 600 GMS

· Milk Powder – 930 GMS

· Cardamom Powder – 3 TSP

· Salt- A Pinch

· Pistachio Chopped – 10 GMS

Method of Preparation

Line a baking tray with butter paper so that it hangs over two opposite sides of the pan. In a saucepan on medium heat, pour in the milk and then add the ghee. Let the ghee melt and stir with a rubber spatula until the ghee is mostly combined with the milk. Pour the sugar into the pan and stir until it's fully melted. Turn the heat to low and add in the milk powder. Stir until the milk rehydrates the milk powder. Continue to stir with no breaks on low heat for the next 4-5 minutes, being sure to scrape the bottom and sides to prevent burning. At this point, the mixture should have reduced by about half and is thickening up. Add the cardamom powder and salt. Crush the saffron in a back and forth motion between your hands over the pan. Stir the mix-ins well. Continue to mix the barfi batter for another 4-5 minutes until it starts to pull away from the sides. Remove the pan from heat, and use the silicone spatula to scoop the batter into the square baking tray. Spread the batter across the pan, getting it as level as possible. Spread and press the chopped pistachio evenly across the top. Cover the pan. Transfer the pan to the refrigerator and allow it to chill for at least 30 minutes, or until fully set. Once the barfi has been set, use the parchment paper to lift it out of the square pan. Apply the silver foil sporadically on the barfi. Cut the barfi into 16 even squares and serve.