Pistachio and cardamom barfi

Pistachio and cardamom barfi

By
From
Atelier Confectionery
Makes
28-30
Prep
5 mins
Cooking time
20 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
vegetable oil, for oiling
800ml condensed milk
100g unsalted butter
1/4 teaspoon ground cardamom
150g pistachio nuts
gold leaf, to decorate (optional)

Method

  1. Lightly oil and line the sides and base of a 19 cm square baking tin with baking paper.
  2. Heat the condensed milk and butter in a saucepan over a low heat, stirring the mixture all the time to ensure that it doesn’t catch or burn on the bottom of the pan. Add the ground cardamom and keep stirring for about 30–35 minutes until the mixture thickens and changes into a caramel colour. Once the mixture has thickened, insert a sugar thermometer to see if it has reached 114°C.
  3. Once thickened and reached the correct temperature, stir in the pistachio nuts and keep stirring for 2 minutes. Pour the mixture into the prepared tin and leave to cool at room temperature for 3–4 hours, or overnight.
  4. Once cooled, cut the barfi into diamonds and gild with gold leaf, if you like. Store in an airtight container for up to 3 weeks.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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