Condensed milk cooked with jaggery and ghee into a crumbly, grainy, intensely flavoured milk fudge — the rustic Haryanvi sweet that is sold at winter fairs and festivals.
Ingredients
1 litre full-fat milk
1/2 cup jaggery — grated
2 tbsp ghee
1/4 tsp cardamom powder
2 tbsp dry coconut — grated
2 tbsp almonds — roughly crushed
Method
Bring 1 litre full-fat milk to a boil in a heavy non-stick pan.
Reduce to medium. Cook, stirring every 3 to 4 minutes, for 25 to 30 minutes until the milk has reduced to roughly 1/3 of its original volume and is thick, golden and khoya-like.
Add grated jaggery. Stir continuously — the mixture will initially thin as jaggery melts then thicken again.
Add ghee. Stir continuously on medium heat for 8 to 10 minutes until the mixture comes together and begins to pull away from the sides of the pan.
Add cardamom powder and dry coconut.
The barfi is ready when it forms a mass that does not stick to the pan sides. Remove from heat.
Pour onto a greased tray. Spread to 1.5 cm thickness.
Press crushed almonds on top while still hot.
Cool 30 minutes until set. Cut into rough squares.