An Italian twist to the traditional milk barfi for a fun Indian fusion twist! Espresso soaked cookies, topped with melt in your mouth barfi and finished with cocoa powder. If you are looking for a fun new Indian dessert to shake things up at your next party, this is it!
Servings: 12 pieces
- 2 tbsp ghee
- 1 cup milk whole milk
- 2 cup whole milk powder 250g
- ½ cup sugar 100g (if you like very sweet can increase)
- ½ tsp cardamom
- chopped nuts (pistachios, almonds) optional, topping
- 1½ tsp espresso powder
- 3 tbsp water
- cocoa powder for dusting
- 18 Parle-g cookies
Line a small pan with parchment. Layer one layer of 9 Parle-G biscuits. Heat water and mix espresso powder. With a silicon brush, light brush the first layer with espresso. Lay the 2nd layer of 9 Parle-G biscuits. With silicone brush soak the 2nd layer with espresso.The first layer is not soaked so you can have a sturdy base.
Put a non-stick pan on low on the stove. Add ghee and melt. Add in whole milk. Mix with ghee. Add in milk powder slowly while stirring to combine with whisk to break apart lumps.
Add in sugar. Continue stirring on low heat. You will notice the mixture begin to solidify as the water is burned out. Keep stirring on low.
After about 10 minutes you will see the barfi mixture easily comes away from the pan. It becomes a thicker almost paste like mixture. Turn off gas and remove from heat.
Add in cardamom powder and mix.
Line a pan with parchment paper. Spread the barfi mixture into a block/rectangular like shape. Dust cocoa powder on top. Let cool and most importantly dry. Overnight is best and then you will get the right texture.Note: Giving barfi mixture time to dry is important. If you want to serve it quickly you can put it in the fridge so it cools quick. But leaving it out to dry and covered gives it a great texture.
Cut into pieces and serve.
Cook on a low flame to prevent burning and get the white color.
Stir and use a whisk to help break apart lumps.
Giving barfi mixture time to dry is important. If you want to serve it quickly you can put it in the fridge so it cools quick. But leaving it out to dry and covered gives it a great texture.
Calories: 68kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 9mg | Potassium: 37mg | Fiber: 1g | Sugar: 9g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg