Almond Butter Barfi Bars (Milk Powder Barfi Bars)
A three-layer Indian fusion dessert with baked biscuit base, almond butter milk powder barfi, and white chocolate ganache. Slice into bars for Diwali boxes, Rakhi gifts, or make-ahead party platters.
Ingredients
For the biscuit base
- 16 digestive biscuits (or 24 Parle-G biscuits, or 1½ cups graham cracker crumbs)
- ½ cup (115 g) unsalted butter, melted
- 1 tablespoon ground almonds (almond flour)
For the almond butter barfi
- 2 cups (240 g) full-fat milk powder, plus extra for dusting if needed
- 3 teaspoons ghee, melted
- 3 tablespoons whole milk
- 1 cup plus 3 tablespoons whole milk, divided
- ¾ cup (150 g) granulated sugar
- 2 tablespoons unsweetened almond butter
- 2 tablespoons ground almonds
- ¼ teaspoon ground cardamom
For the white chocolate ganache
- 300 g (10 oz) white chocolate, chopped (use baking/cooking chocolate that melts smoothly)
- ⅔ cup (160 ml) heavy cream or double cream
Garnish (optional)
- Edible silver leaf (varq)
- Slivered pistachios or almonds
- Dried rose petals
Instructions
Prep the tin and biscuit base
- Line an 8×8 inch tin with parchment, leaving overhang on two sides for easy lifting. Preheat oven to 180°C (350°F).
- Pulse biscuits in a food processor until fine crumbs form. Mix crumbs with ground almonds and melted butter until the mixture holds together when squeezed.
- Press firmly into the lined tin using the bottom of a flat glass or measuring cup for an even layer.
- Bake 8 to 10 minutes until fragrant and lightly set. Cool to room temperature, then refrigerate while you make the barfi.
Make the almond butter barfi
- In a bowl, rub milk powder with ghee and 3 tablespoons milk until crumbly. Set aside 10 to 15 minutes.
- In a heavy pan, combine 1 cup milk and sugar. Bring to a boil, then simmer on low 8 to 12 minutes until thickened like thin condensed milk.
- While the syrup reduces, dry-roast the remaining milk powder in another pan on low 2 minutes, stirring constantly. Remove from heat.
- Add the hydrated milk powder to the syrup. Cook on low to medium-low, stirring continuously, until the mixture thickens and starts leaving the sides of the pan, about 5 to 8 minutes.
- Stir in almond butter, ground almonds, and cardamom. Cook 1 to 2 minutes more until glossy and cohesive. Perform the pinch test: a cooled bit should roll into a smooth ball.
- Remove from heat. Spread the warm barfi evenly over the chilled biscuit base. Smooth with an offset spatula. Let set at room temperature 2 to 3 hours until firm.
Make the ganache and assemble
- Place chopped white chocolate and cream in a heatproof bowl over simmering water (bain-marie). Stir until melted and smooth. Remove from heat.
- Cool 15 to 30 minutes, stirring occasionally, until lukewarm and thick enough to coat a spoon but still pourable.
- Pour over the set barfi layer. Tilt the tin gently to cover evenly. Rest at room temperature or in the refrigerator 2 to 3 hours until the ganache is set.
- Lift the slab out using parchment overhang. Cut into 14 bars with a hot, dry knife. Garnish with varq, nuts, or rose petals if desired.
Notes
Store-bought almond butter saves time; choose unsweetened and stir well if oil has separated.
Parle-G makes a sweeter, more nostalgic base; digestive biscuits taste more neutral.
Split across two days: bake the base on Day 1, barfi and ganache on Day 2.
Vegan ganache: use dairy-free white chocolate and coconut cream; confirm biscuits are dairy-free.
Storage: refrigerate in an airtight container with parchment between layers up to 8 days. Bring to room temperature 15 minutes before serving.
Pair with easy mango shrikhand for a lighter no-cook option on the same dessert spread.
Tried this recipe?Let us know how it was!