My love with all things sweet continues. And who can blame me! The start of October is like kicking off a good few months of indulgence, eating, celebrations and fabulous food. With Diwali, Halloween and the run up to Christmas it’s the best time of the year as far as I’m concerned.
I have made so many Indian sweets this Diwali followed by a lot of happy eaters. There were gift hampers, dinner parties and friends dropping by most evenings sampling some of the delights on offer. A few leftovers to nibble on this week has been a bonus for me! Barfi is undoubtedly very popular during the festive season. Also on the blog is some gooey moist Coconut barfi which is equally moreish! My favourite by far is mango barfi (more the homemade variety rather than the commercial stuff) and till date it’s something I look for at Indian sweet shops in the UK.
One of the most popular one’s is definitely Chocolate Barfi but in this post I am spicing up a classic and one that I’ve made on numerous occasions for friends & clients alike. Recently rustled some barfi for my cookery demo at the Durham Food Festival and it went down an absolute treat! With a hint of ground cardamom (all time favourite spice!), crunchy green pistachio and some chopped ginger running through the chocolate; these little fudgy squares don’t last long. In this recipe I’ve used crystallised chopped ginger but stem ginger works really well too.
200mls double cream
200gms milk powder
50gms unsalted butter
20gms crystallised ginger roughly chopped
1 ½ tsp ground cardamom powder
400gms condensed milk
120gms cocoa powder
2 tbsp chopped pistachios
Line a flat dish with parchment paper. In a bowl mix together the cream and milk powder to a thick lumpy dough like consistency and set aside. Heat the butter in a non stick sauce pan. Add the ginger pieces and sauté for 30 seconds followed by the cardamom powder. Stir keeping with the heat on low and add the condensed milk along with the cocoa powder. Mix them well until the cocoa powder has dissolved to make a runny chocolatey liquid.
At this stage add the cream & milk powder mixture. Stir to make sure there are no lumps. It will look like a solid mass but as you keep stirring it will smoothen up and start to leave the sides of the pan. Once it starts to leave the sides of the pan put it out in the flat dish.
With your fingers lightly spread out the barfi mix evenly into the dish and top with the chopped pistachios pressing into the barfi. Cool and set in the refrigerator for 2-3hrs or overnight. Cut into squares and serve.