📌 Ingredients:
- Full-fat milk – 1 liter
- Sugar – 1 cup (adjust to taste)
- Ghee – 3 tbsp
- Paneer (crumbled) – 1/2 cup (or use fresh chenna)
- Khoya (mawa) – 1/2 cup, grated
- Cocoa powder – 1 tbsp (gives traditional deep color and rich taste)
- Cardamom powder – 1/2 tsp
- Chopped almonds – 2 tbsp
- Chopped cashews – 2 tbsp
- Chopped pistachios – 1 tbsp (for garnish)
- Lemon juice or vinegar – 1 tsp (only if making fresh paneer)
👩🍳 Instructions:
1. Prepare Paneer (If not using readymade)
- Boil 500 ml of the milk.
- Add lemon juice or vinegar to curdle it.
- Strain using a muslin cloth, rinse in cold water, and crumble. Set aside.
2. Start the Base
- In a heavy-bottomed pan, bring the remaining 500 ml milk to a boil.
- Simmer on low flame, stirring often, until it reduces to half.
3. Add Ghee, Paneer & Khoya
- Stir in ghee, crumbled paneer, and grated khoya.
- Keep stirring to avoid sticking, and cook till it becomes slightly thick and changes color.
4. Sweeten & Darken
- Add sugar and cocoa powder.
- Stir well. The mixture will loosen, then thicken again—keep stirring on low-medium flame.
5. Flavor & Finish
- Add cardamom powder, almonds, and cashews.
- Cook until the mixture leaves the sides and becomes fudge-like.
6. Set the Barfi
- Grease a plate/tray with ghee.
- Pour the hot mixture, spread evenly, and flatten the surface.
- Garnish with chopped pistachios. Press lightly.
7. Cool & Cut
- Allow it to cool completely.
- Cut into squares or diamonds and enjoy!
📝 Storage Tip:
Store in an airtight container at room temperature for 3–4 days or refrigerate for up to a week.
