Barfi

Classic barfi (white)

1. Grease a 10 inch (23 cm) square removable mold and set it aside in the refrigerator.
2. In a large, heavy-based, non-stick skillet set over medium to high heat, place the khoya, sugar, rose essence and ground cardamom. Mix. Start cooking over low to medium heat, stirring. The sugar melts and makes the mixture gooey.
3. Continue to cook, stirring constantly but gently.
4. Lower the heat if necessary.
5. After a few minutes, the mixture will turn into a single mass that will pull away from the sides of the skillet.
6. Turn off the heat and place the mixture in the greased pan or a baking sheet lined with parchment paper.
7. Spread it evenly with a spatula to a thickness of about ½ inch (1.5 cm).
8. Hit the mold hard against the worktop in order to expel any air bubbles and firmly compress the mixture with the palm of the hand.
9. Using a spatula, evenly smooth out the top.
10. Sprinkle with slivered almonds (optional).
11. Let cool for 1 hour before cutting diamonds, squares or circles and enjoy.
12. If the barfi does not set or becomes sticky, and is not easy to cut, add powdered milk and knead it on a work surface.

Barfi with coconut and mango

1. Grease a 10 inch (23 cm) square removable mold and set it aside in the refrigerator.
2. In a large, non-stick, heavy-based skillet set over medium-high heat, pour in the coconut, milk, mango pulp and sugar. Mix well.
3. Stir continuously, using a wooden spoon, for 15 minutes.
4. The mixture will begin to thicken and may eventually stick to the pan.
5. Scrape it off the pan while stirring.
6. Make sure the mixture thickens without burning, and possibly lower the heat.
7. The color of the mixture should slowly change from yellow to orange.
8. Add half of the saffron.
9. Mix well and cook for another 5 minutes.
10. Lower the heat to low to medium as the bottom begins to brown and the mixture begins to form a ball.
11. Cook for another 5 minutes, stirring constantly and peeling the ball from the sides of the pan.
12. Turn off the heat and place the mixture in the greased pan or a baking sheet lined with parchment paper.
13. Spread it evenly with a spatula to a thickness of about ½ inch (1.5 cm).
14. Hit the mold hard against the worktop in order to expel any air bubbles and firmly press the mixture with the palm of the hand.
15. Using a spatula, evenly smooth out the top.
16. Sprinkle with slivered almonds (optional).
17. Let cool for 1 hour before cutting diamonds, squares or circles and enjoy.

Pistachio barfi

1. Grease a 10 inch (23 cm) square removable mold and set it aside in the refrigerator.
2. Soak the pistachios in boiling water for 20 to 30 minutes and peel off the thin skin.
3. Dry them well with a cloth, then mix them in a blender with the whole milk to obtain a thick paste.
4. In a large, heavy-based, non-stick skillet set over medium to high heat, add in the pistachio paste and the rest of the ingredients.
5. Stir constantly for 30 minutes until the mixture comes off the sides of the pan.
6. Turn off the heat and place the mixture in the greased pan or a baking sheet lined with parchment paper.
7. Spread it evenly with a spatula to a thickness of about ½ inch (1.5 cm).
8. Hit the mold hard against the worktop in order to expel any air bubbles and firmly press the mixture with the palm of the hand.
9. Using a spatula, evenly smooth out the top.
10. Let cool for 1 hour before cutting diamonds, squares or circles and enjoy.

Besan barfi

1. In a pan, roast the chickpea flour over low heat for 30 minutes, stirring regularly. Sift it.
2. Grease a 10 inch (23 cm) square removable mold and set it aside in the refrigerator.
3. Melt the ghee in a heavy-bottomed, non-stick skillet over medium heat.
4. Add the sifted besan and stir.
5. Reduce the heat to low. Stir constantly until the besan comes together.
6. Stir for 15 minutes, the besan will begin to loosen up.
7. After stirring for another 20 minutes, it will become smooth.
8. Stir again for 10 to 15 minutes until the mixture turns into a smooth paste.
9. Add the cardamom powder at this point and cook for another 5 minutes.
10. Let cool slightly while preparing the sugar syrup.
11. In a non-stick coated saucepan, add the sugar and water over medium heat.
12. Let the sugar dissolve, it will take about 4 to 5 minutes.
13. Then lower the heat and simmer the syrup for 6 minutes over low heat.
14. Place a drop of sugar syrup between the thumb and forefinger and separate them. A single thread should form between the fingers which would show the correct consistency of the syrup. Turn off the heat as soon as the syrup reaches this stage.
15. Pour the sugar syrup over the cooked besan (with the heat off).
16. Stir very quickly until all the sugar syrup is well incorporated into the besan.
17. Place mixture in the greased pan or baking sheet lined with parchment paper.
18. Spread it evenly with a spatula to a thickness of about ½ inch (1.5 cm).
19. Hit the mold hard against the worktop in order to expel any air bubbles and firmly press the mixture with the palm of the hand.
20. Using a spatula, evenly smooth out the top.
21. Sprinkle with slivered almonds or pistachios (optional).
22. Let cool for 1 hour before cutting diamonds, squares or circles and enjoy.