Plain Barfi (Indian Milk Sweet)

• 4 1/4 cups whole milk
• 2 tablespoons lemon juice
• 3 saffron strands / a pinch of
• 3/4 tablespoon ghee clarified butter
• 3 1/4 tablespoons sugar
• 1 pinch cardamom powder
• 3 sliced almonds or pistachios

1. Grease a plate with some ghee and keep ready for later.
2. In a wide non-stick pan bring the milk to boil (approximately 5 minutes) on a medium flame stirring continuously (to stop it from sticking to the pan).
3. When the milk is warm, take out 2 tbsp in a bowl. Add the saffron strands and leave aside.
4. Let the milk in the pan boil for a couple of minutes before adding the lemon juice, a tbsp at a time, to make it curdle.
5. Once the milk starts curdling, remove 1 cup of the whey.
6. Let the curdled milk boil until it is reduced and the whey has almost completely evaporated. Now add the sugar, cardamom powder, saffron milk and ghee. Mix well and cook until the mixture thickens and comes together.
7. Remove onto the greased plate and use a spatula to shape into a square (or as square as you can manage :) ). Garnish with the sliced pistachios or almonds.
8. Let it cool, then refrigerate for at least an hour.
9. Slice into smaller squares.

milk, lemon juice, saffron strands, ghee clarified butter, sugar, cardamom powder, almonds

Taken from www.yummly.com/recipe/Plain-barfi-_Indian-milk-sweet_-1668014 (may not work)