Malai Barfi Easy to make and enjoy with your family and friends. INGREDIENTS 1 liter milk 1½ Tbsp lemon juice ¼ cup + 1 Tbsp sugar [moderately sweet; add more if you like sweeter] 1-2 pinch cardamom powder 1 Tbsp ghee Sliced pistachios for garnish INSTRUCTIONS 1. Heat milk in a saucepan on high heat, when it comes to a boil lower the heat to medium, take some milk in a ladle add lemon juice to it, let it curdle in the ladle, then mix it with the remaining milk to curdle it all. Could take a minute till you see the whey separating from the solids, but if you don’t then add another tsp lemon juice until you do. 2. Strain out about 2 ½ cup (600 ml) of the whey [it helps remove a little sourness] and continue to cook the remaining solids for 10 minutes on medium heat, stirring frequently so it doesn’t scorch from the bottom. When the whey evaporates and milk solids remain, add sugar + cardamom powder and cook until the mixture comes together like a soft ball. 3. Add ½ Tbsp ghee to the mixture, mix it well and switch off the heat. Use the remaining ghee to grease the plate you want to set your Malai Barfi on. Pat the mixture on the plate and press firmly from all sides to shape it, garnish with pistachios and let it cool down then cut into squares. Notes: Following these ingredient proportions, I shaped my Malai Barfi into a 4.25x4.25 inch square with a height of a little less than 1 inch. After dividing into 12 pieces, and considering how satiating this milky dessert is, the recipe makes enough Malai Barfi for 4-6 people.
Posted on: Thu, 25 Dec 2014 15:10:00 +0000
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