Badam Thandai Barfi
Chewy, sweet almond barfi flavoured with homemade thandai masala
Ingredients
- 120 g almond powder (skinless)
- 4 tbsp ghee
- 75 g sugar
- 4 tbsp thandai masala
- 125 g milk
- 190 g milk powder
- A small pinch of saffron
- Gold leaf for decorating (optional)
Instructions
- Line a 8-inch, square ng tin with parchment and lightly grease with ghee.
- In a bowl, whisk together almond powder, thandai masala, milk powder and salt until well combined. Break up any lumps of almond powder.
- In a non-stick pan, melt the ghee on a low-medium flame, pour in the milk and add the sugar and saffron. Stir and heat the mixture till the sugar dissolves. The mixture will thicken slightly. Cook for 2 minutes.
- Now, add the dry the mixture, stirring continuously to prevent any lumps from forming. Cook for 4-5 minutes till the mixture thickens to a soft, dough-like consistency and leaves the sides of the pan.
- Transfer the mixture to the prepared tin and spread evenly, pressing ensure it forms a neat square. Press the gold leaf gently on the surface that it sticks. Cool to room temperature, then chill in the fridge for 4-5 hours to allow the barfi to set. Cut into squares with a sharp knife and serve. Store these badam thandai barfis in an airtight container in the fridge for up to a week.