commit 386bc7fcd224c65483e85597e182d52ddbe98d2c
parent 20cee452b61ac7ef65c4af5bf80875cbe89b4d8a
Author: lumidify <nobody@lumidify.org>
Date: Wed, 19 Jun 2024 20:56:29 +0200
Add milk powder barfi
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5 files changed, 62 insertions(+), 0 deletions(-)
diff --git a/images/milk_powder_barfi.jpg b/images/milk_powder_barfi.jpg
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diff --git a/images/milk_powder_barfi_cooked.jpg b/images/milk_powder_barfi_cooked.jpg
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diff --git a/images/milk_powder_barfi_initial.jpg b/images/milk_powder_barfi_initial.jpg
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diff --git a/images/milk_powder_barfi_spread_out.jpg b/images/milk_powder_barfi_spread_out.jpg
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diff --git a/recipes/desserts/pakistani_indian/milk_powder_barfi.md b/recipes/desserts/pakistani_indian/milk_powder_barfi.md
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+#### Milk Powder Barfi
+
+Image:
+[Milk Powder Barfi](#milk_powder_barfi.jpg)
+
+Note: The images are from different batches with different amounts,
+so they don't properly reflect the amount that this recipe actually
+yields.
+
+- Ingredients
+ + 150g full cream milk powder (do not use skimmed milk powder!)
+ + 60g sugar
+ + 1-2 pods green cardamom, ground into powder
+ (for a double portion of the recipe, I would use 3 pods)
+ + 90mL milk
+ + 25g butter
+- Instructions
+ + Heat milk and butter until butter is molten.
+ + Add other ingredients, making sure to stir the whole time so
+ no lumps are formed.
+ * Note: Some recipes say you should only add the cardamom in
+ the end, but I prefer to add it in the beginning so the
+ flavor can properly spread through the mixture.
+ + Cook on low or medium heat for ~5 minutes while constantly
+ stirring (it burns very easily). It is very difficult to say
+ how long the mixture should cook, you probably just need to
+ experiment a bit. It should still be relatively soft in the
+ end (but at least somewhat hold its shape) because it still
+ hardens quite a lot later. If it is cooked too long, it will
+ become very hard and brittle in the fridge.
+ ([Image](#milk_powder_barfi_cooked.jpg))
+ + Spread mixture in a tray or on some sort of grease-proof paper.
+ ([Image](#milk_powder_barfi_spread_out.jpg))
+ + Leave to cool and cut into pieces. It's best to place the
+ entire sheet into the fridge for a while so the pieces are
+ easier to cut (otherwise, the mixture is still a bit sticky).
+ ([Image](#milk_powder_barfi_initial.jpg))
+ + Optional: If you are a perfectionist, knead the cooled mixture
+ and roll it out with a rolling pin so the pieces become nicer
+ on top (not as rough as they are when the hot mixture is just
+ spread out). The mixture is very hard to knead, but it should
+ be possible (otherwise, it was cooked too long and became too
+ hard). The main image at the top of this page shows the pieces
+ that were cut out after performing this extra step.
+ Note that kneading the mixture will make it a bit sticky again,
+ so the ideal method would probably be to roll it out on
+ grease-proof paper, then place it in the fridge again, and
+ only cut out the pieces after it has cooled again. I was too
+ lazy to do that, though.
+ + Notes:
+ * I always leave the barfi in the fridge *at least* overnight
+ for the taste and texture to become right. I'm not sure
+ what the ideal time is, but I have noticed that it just
+ isn't right when it is fresh.
+ * As with all my recipes, I use whole cardamom pods and
+ grind the black seeds inside using a mortar and pestle
+ instead of using store-bought powder which doesn't taste
+ nearly as good (but I guess you can also use that if you
+ don't have a mortar and pestle, I just don't know if the
+ barfi will taste as good).
+
+Source: Based on https://www.cookwithkushi.com/milk-barfi-burfi-recipe-milk-powder-barfi/
