Chocolate Pistachio Barfi
Two-layer mithai with crumbly pistachio barfi and a cocoa milk-powder top. Toasted ground pistachios, roasted full-fat milk powder, set in a square tray and cut into squares.
Ingredients
For the pistachio layer
- 200 g raw unsalted pistachios about 1½ cups; shelled
- ¼ teaspoon ground cardamom
- Pinch ground nutmeg (optional)
For the barfi base
- 575 g full-fat milk powder about 4½ cups; Nestlé Nido or Indian grocery brands work well
- 300 ml whole milk about 1¼ cups
- 300 ml double cream or heavy cream about 1¼ cups
- 200 g granulated sugar about 1 cup
- 2 tablespoons ghee
For the chocolate layer
- 3 tablespoons unsweetened cocoa powder 100% cocoa
For decoration (optional)
- Edible silver or gold leaf
- 2 tablespoons slivered pistachios
- Edible dried rose petals
Instructions
Prep pistachios and tray
- Toast pistachios in a dry pan over low heat 2 to 3 minutes until fragrant. Do not let colour darken. Cool slightly, then grind coarsely in a food processor or spice grinder. Set aside.
- Grease a 20 × 20 cm square tray with neutral oil or line with parchment paper. Set aside.
Roast milk powder
- In a wide pan, melt ghee over the lowest heat. Add milk powder and stir constantly 2 to 3 minutes until you smell a gentle roasted aroma. Do not let the powder brown. Transfer to a bowl if your pan is small.
Make the syrup and barfi mass
- In a second pan, combine whole milk, cream, and sugar. Bring to a boil, then reduce heat and simmer gently until the liquid thickens slightly (a few minutes).
- Add the roasted milk powder to the syrup. Cook on low, stirring often, until the mixture forms a thick mass and starts leaving the sides of the pan.
Layer and set
- Remove about one-quarter to one-third of the warm mixture to a separate bowl for the chocolate layer.
- To the larger portion, add ground pistachios, cardamom, and nutmeg if using. Mix quickly and spread evenly into the prepared tray. Smooth with a spatula.
- Working quickly, sift or stir cocoa powder into the reserved warm portion until no dry streaks remain. Spread over the pistachio layer and smooth the top.
- Let set at room temperature 3 to 4 hours until firm enough to cut (or refrigerate once cool to speed up setting).
Cut and garnish
- Run a knife around the edges if needed. Cut into equal squares with a sharp knife, washing and drying the blade between cuts for clean edges.
- Garnish with slivered pistachios, rose petals, and edible silver or gold leaf if desired. Store covered.
Notes
Use full-fat milk powder for the classic crumbly barfi texture. Roasting it briefly in ghee helps prevent a sticky, smooth fudge.
If your pistachios are pale, you may add a tiny drop of green food colour to the pistachio layer just before spreading (optional).
Double cream (UK) or heavy cream (US) gives the richest texture. Low-fat milk powder takes longer to set and can taste thin.
Make ahead: barfi keeps in an airtight container in the refrigerator up to 1 week. Bring to room temperature 15 minutes before serving.
Work quickly when adding cocoa so the top layer spreads smoothly. If the reserved portion cools, warm the bowl over hot water for one minute, then spread.
Not ideal for vegan adaptation because the structure depends on milk powder, milk, cream, and ghee.
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