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ALMOND BUTTER BARFI BARS | MILK POWDER BARFI BARS
HOW TO MAKE DIGESTIVE BISCUIT BASE
We want a delicious crunchy base for these bars.
You will need:
Biscuits – we have used digestive biscuits. You can use graham crackers or Parle G.
Ground Almonds – we used ground blanched almonds.
Butter – we have used melted unsalted butter
Grind the biscuits until you achieve crumbs. Add a few spoons of ground almond. Spoon in melted butter until the mixture starts to stick together.
Pat the mixture down firmly into your tray of choice. Use the bottom of a flat glass to get an even layer.
Bake the base for 10 mins at 180 deg C
Once it cools, place it in the fridge.
Now move on making the Barfi!
HOW TO MAKE ALMOND BUTTER BARFI
For the ingredients for this Barfi, we have used the same ingredients found in our White Barfi recipe. The only change we made in this recipe is that we have added almond butter to it and have skipped chopped nuts.
Mix milk powder, ghee and milk in a bowl. Leave it aside for 10-15 minutes.
In a pan take milk and sugar. Bring it to a boil and let it simmer on low heat until it gets thicker like condensed milk.
Whilst you are preparing chasni (milk sugar syrup), dry roast the milk powder for a couple of minutes.
Once the milk chashni has done, add milk powder mixture, and bring the mixture together.
In a few minutes, the mixture will come together, then add almond butter.
Mix well, once the mixture starts leaving the sides of the pan, turn off the heat.
Pour the barfi mixture/dough onto the biscuit base. Smooth out, press and leave to cool and set for 2-3 hours on a kitchen worktop.
Next, prepare the chocolate topping
HOW TO MAKE WHITE CHOCOLATE GANACHE
To make a silky smooth White Chocolate Ganache you only need two easy to find ingredients.
fresh double cream (or heavy cream)
white cooking chocolate
White cooking chocolate will melt easily so it is worth finding it in the home baking aisle of your supermarket.
Chop the white chocolate before adding to the bain-marie – it will meltdown so much faster.
Make a bain-marie by heating water in a saucepan. Place a shatterproof bowl over the saucepan so that the sides fit snuggly but does not sit all the way in the saucepan. Ensure the bowl is not touching the water.
The beauty of this ganache in this ratio is that the chocolate will be soft enough to cut through but will still set. At this consistency, there is no “snap” or “crunch” of the chocolate. This ensures that the chocolate will stick on the barfi without lifting off.
Mix chocolate and cream, and melt in a bowl. Once done, mix well and let this mixture cool a bit or once it is cold enough to touch with your finger. It may take between 10-30 minutes to cool.
If you pour hot chocolate ganache, it might that the barfi texture can change ….so I advise you to wait.
Mix well again.
Spoon the ganache onto the barfi layer and again allow to set. After an hour garnish the bars with fresh edible flowers or nuts if you wish.
If you like, you can place these bars in the fridge to set the ganache completely before slicing and serving these elegant-looking Almond Butter Milk Powder Barfi Bars!!
TIPS TO MAKE THE BEST MILK BARFI RECIPE
Although this milk barfi recipe is so easy, quick and effort-free there are a couple of tips you must follow to achieve the best results as all Indian sweets or mithai comes with some key points.
Whilst cooking the barfi mixture, always cook on low to medium heat/flame. Do not cook high heat.
Keep stirring the barfi mixture all the time to avoid burning it.
Always add sugar first into the milk to make barfi.
Once the mixture starts coming together and leaves the sides of the pan, turn off the heat and take a small amount and make a ball, if it doesn’t stick to your fingers and is easy to roll, the mixture is cooked properly.
If not cook a further a minute or so.
PRO TIPS FOR MILK POWDER BARFI BARS
1. Do not skip any steps to look for shortcuts for this recipe, it does take time.
2. I would recommend baking the biscuit layer as it tastes so good.
3. Make sure each layer is cooled enough before you add another layer. I know it is time-consuming but you don’t want a ruined dessert.
4. Don’t let the barfi layer go very cold before you layer on top of the biscuit layer, it may not stick to the biscuit layer.
5. If the ganache is not set properly, dip the knife in hot water, then cut bars.
FAQ
Can I make a no-bake biscuit base?
We did bake the biscuit layer, however, it is optional. If you wish to make a No-Bake recipe, you can allow sitting the biscuit layer in the refrigerator for 15-20 minutes too.
Which milk powder is best for making Indian sweets or mithais?
We always use full fat or full cream milk powder that is specially designed for making Indian sweets such as Gulabjamun, Barfi and Peda. It is available in Indian stores.
In the UK we have British Indian brands such as Natco, Fudco, TRS and VB & Sons. In British supermarkets, they have their own brand as well as Nido too.
Our readers in USA can check out these brands – Laxmi, Veer, Deep etc. In canada many brands available but my friends like to use Nido brand milk powder.
Can I use low fat or skimmed milk powder for Indian sweets?
If you ask me, my answer is NO, if you want to enjoy rich and creamy Indian sweets use full-fat milk powder. However, if any health reason if you are avoiding, please go ahead and use it.
Can I make a barfi recipe without milk powder?
