Plain milk powder barfi is one of the most popular Indian mithais that melts into your mouth! It's perfect for celebrating special occasions, like Rakshabandhan and Diwali! This sweet milk dessert has texture that is similar to a fudge with luxurious saffron and cardamom.
Line an 8" square pan with parchment paper so that it hangs over two opposite sides of the pan.
In a nonstick pan on medium heat, pour in the milk and then add the ghee. Let the ghee melt and stir with a rubber spatula until the ghee is mostly combined with the milk. Pour the sugar into the pan and stir until it's fully melted.
Turn the heat to the lowest setting and add the milk powder to the pan. Stir until the milk rehydrates the milk powder. Continue to stir with no breaks on low heat for the next 4-5 minutes, being sure to scrape the bottom and sides to prevent burning.
At this point, the mixture should have reduced by about half and is thickening up. Add the cardamom powder, lemon juice, and salt. Crush the saffron in a back and forth motion between your hands over the pan. Stir the mix-ins well.
Continue to mix and fold the barfi batter for another 4-5 minutes until it starts to pull away from the sides, leaving no residue.
Remove the pan from heat, and use the silicone spatula to scoop the batter into the square pan. Spread the batter across the pan, getting it as level as possible. Spread and press the chopped pistachio evenly across the top.
Cover the pan. Transfer the pan to the refrigerator and allow it to chill for at least 30 minutes, or until fully set.
Once the barfi has set, use the parchment paper to lift it out of the square pan. Apply the silver foil sporadically on the barfi.
Cut the barfi into 16 even squares and serve chilled.
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Notes
Use a kitchen scale and weigh the ingredients in grams for the most accurate outcome.
To freeze: Freeze the barfi in an airtight container for up to 3 months. Defrost it at room temperature and store it in the fridge.
If your barfi isn't setting, then it hasn't been reduced enough and needs more time to thicken. During the cooking process, you'll notice the barfi no longer sticks to the sides of the pan and easily forms a ball. This is when it's thick enough to set in the fridge.