Nagpur Orange Barfi Citrus Fudge Vidarbha

Method

1. 1

   Cook the khoya: Place khoya in a wide non-stick pan on medium-low heat. Stir continuously for 5 to 6 minutes until smooth and slightly heated through.

2. 2

   Add orange juice: Add the fresh orange juice. Stir well. The khoya will loosen slightly as the juice is added.

3. 3

   Cook off the moisture: Continue cooking on medium-low heat, stirring continuously, for 10 to 12 minutes until all the orange juice moisture has evaporated and the mixture is thick and pulling away from the pan sides. It will smell intensely of orange and milk.

4. 4

   Add orange zest: Add the finely grated orange zest. Stir — the zest releases its essential oils into the hot mixture.

5. 5

   Remove from heat: Take off the heat. Cool 5 minutes.

6. 6

   Add powdered sugar: Add powdered sugar. Mix vigorously for 2 minutes until fully incorporated.

7. 7

   Add cardamom and food colour: Add cardamom powder. If using food colour, add a few drops for a brighter orange appearance. Mix.

8. 8

   Press into a greased tray: Pour the mixture into a greased flat tray. Press firmly and evenly to about 1.5 cm thickness using the back of a greased spoon.

9. 9

   Garnish and cool: Scatter sliced pistachios over the surface. Press gently. Cool at room temperature 30 minutes then refrigerate 20 minutes until firm.

10. 10

    Cut and serve: Cut into diamond or square shapes. The barfi should be pale orange, fragrant and smooth.

11. 11

    Note: Nagpur is the orange capital of India — the Nagpur mandarin (santara) variety grown in the Vidarbha region has a distinctive sweet-tart flavour and fragrance that has made it India's most well-known regional orange. The orange barfi is one of several Nagpur-specific sweets made to showcase the local mandarin. Nagpur airport and the city's markets sell orange-based sweets and products extensively as regional souvenirs.