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Chocolate barfi

Chocolate barfi served on a gold tray

Chocolate barfi

Name: Chocolate barfi
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Makes 25
Ingredients: 220ml whole milk; 70g salted butter; 120g caster sugar; ½ tsp ground cardamom; 10 strands of saffron; 400g whole milk powder; 300g dark chocolate; mini edible dried roses or rose petals and chopped pistachios, to decorate

Dr Chintal Patel

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Makes 25

Easy

Prep: 10 mins

Cook: 25 mins

plus at least 1 hr 30 mins cooling and chilling and 1 hr setting

A star rating of 5 out of 5.4 ratingsRate

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Make these barfi, spiced with saffron and cardamom, and dipped in rich dark chocolate. Decadent and delicious, they‘re often served at Indian celebrations.

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

220ml whole milk
70g salted butter
120g caster sugar
½ tsp ground cardamom
10 strands of saffron
400g whole milk powder
300g dark chocolate
mini edible dried roses

or rose petals and chopped pistachios, to decorate

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Nutrition: Per serving

kcal193
fat11g
saturates7g
carbs17g
sugars16g
fibre1g
protein5g
salt0.2g

Method

step 1

Line a 20 x 20cm baking tin with baking parchment (or use a silicone mould instead, if you like). Warm the milk in a heavy-based pan over a medium heat until steaming, then add the butter and stir until it has melted. Add the sugar, cardamom and saffron, and continue to stir until the sugar has dissolved. Reduce the heat to low and whisk in the milk powder until you have a thick, smooth batter.
step 2

Continue to cook the mixture for 10-15 mins, stirring until it starts to clump and come away from the side of the pan, eventually forming a paste-like ball. It’s important to keep stirring to prevent it sticking. Tip the paste into the baking tin and smooth it to the edges using a silicone spatula. Leave to cool to room temperature, about 1 hr, then chill for 30 mins to set.
step 3

Break the chocolate into pieces and melt in a heatproof bowl in the microwave in 10-second bursts, stirring between each burst, or over a pan of simmering water, ensuring the bowl doesn’t touch the water. Turn the barfi out onto a chopping board and cut into 25 even squares.
step 4

Poke a cocktail stick into one barfi and dip it into the melted chocolate, turning to coat it on all sides. Allow the excess to drip back into the bowl. Repeat with the remaining barfi, transferring them to a sheet of baking parchment, then top with edible rose petals and chopped pistachios. Leave to set completely, about 1 hr. Will keep chilled in an airtight container for two weeks.

Recipe from Good Food magazine, November 2022

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A star rating of 5 out of 5.4 ratings

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