pistachio barfi / gato dilait
Ingredients
- 220 g full cream milk powder
- 100 g caster sugar
- 130 ml evaporated milk (carnation)
- 25 ml ghee (melted clarified butter)
- 2 tbsp pistachios crushed
- ¼ tsp cardamom powder (elaiti)
Instructions
- In a large non-stick pot set on low heat, add the ghee, evaporated milk and milk powder. Stir continuously to combine and break any lumps that may form.
- Add the sugar and keep stirring on low heat for 5 minutes making sure that nothing is sticking to the pot.
- Add the cardamom/elaiti powder and mix until it forms a dough. The dough is ready when it starts to feel more dense and will not stick to the pot easily. Turn off the heat and remove the pot.
- Transfer the dough into a greased medium size square/rectangular container. Gently flatten with a spatula until equally levelled.
- Sprinkle the crushed pistachio on top and press with a spatula.
- Let the barfi rest for at least 1 hour before cutting and serving.
Video
Notes
The stove must always be on low heat.
Stir continuously to avoid lumps and burned parts.
Do not overcook the barfi or it will become chewy.
Store in an airtight container in the fridge for up to 5 days.
Stir continuously to avoid lumps and burned parts.
Do not overcook the barfi or it will become chewy.
Store in an airtight container in the fridge for up to 5 days.