Barfi or Indian fudge is a popular Indian sweet, eaten at festivals and celebrations. But it’s also great served with a cuppa. We’ve given the recipe our Curry On Cooking modern twist by adding white chocolate: and very much in keeping with our mission: KISS – Keep it simple (stupid)! We’ve speeded up the cooking time by using condensed milk. Both coconut and cardamom are used in many Indian sweet and savoury dishes.
Prep time: 5mins. Cooking time: 20mins. Makes: 20.
379ml can condensed milk
250g desiccated coconut
1tsp cardamom powder or 6 green cardamom seeds crushed
150g white chocolate
Place the butter, milk and coconut into a medium to large non stick saucepan. Over a low heat melt the butter and with a wooden spoon stir until all the sugar dissolves.
Bring to the boil. Continue to stir really well (scraping the sides and bottom of the pan) for about 10 minutes or until the mixture begins to thicken. Take care at this point as the mixture will be very hot. If using a sugar thermometer aim for 118ºC.
Remove from the heat; stir in the cardamom and white chocolate beat until the mixture thickens.
Pour the mixture into a 20cm square tin either well buttered or lined with baking parchment.
Leave to set and completely cool before cutting into squares.
Veena and Nilam. The Spice Sisters