3 cups full cream milk powder (powdered milk)
1/2 cup Nestle Cream
1 teaspoon ground cardamom2 tablespoon freshly grated ginger
1/2 cup water
1 1/2 cup white sugar
1 tablespoon sprinkles (approx)
Butter a baking pan and sprinkle some of the sprinkles in it and set aside.
To a bowl add the powdered milk, ground cardamon, grated ginger and nestle cream.
Mix together with your fingers. Mix until you get a grainy texture.
To a sauce pan, add 1/4 cup of water and the sugar.
Bring the water and sugar mix to a gentle boil. This has to boil until the syrup has a stringy texture, when you lift the spoon out. Takes about 15 minutes.
While the syrup is boiling, you need to sift the powdered mix through a fine mesh sieve.
Pour the syrup into the sifted powdered mix, a small amount at a time. Use a spoon to combine.
Work fast as the syrup is what hardens the milk to form the barfi.
Once the barfi starts to form a ball add it to the baking pan.
Flatten it to the pan and sprinkle more sprinkles on top.
Cut the barfi while it is still soft enough to handle into small squares. Cover it and allow it to harden.
After it hardens you can remove it from the pan and store it for up to 3-5 days.
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