1 ltr full fat milk
2 tsp curds (dahi)
1/4 cup sugar
1/4 tsp nutmeg (jaiphal) powder
1/4 tsp mace (javantri) powder
1/4 tsp cardamom (elaichi) powder
2 tbsp chopped pistachios
2 tbsp chopped almonds (badam)
2 tbsp chopped figs (anjeer)
2 tbsp chopped walnuts (akhrot)
4 drops of kewda essence
Bring the milk to a boil in a heavy bottomed pan. Add the curds and stir continuously on a slow flame till the milk reduces to half (approx. 30 to 35 minutes).
Add the sugar, nutmeg, mace, cardamom and chopped dry fruits and continue cooking on a very low flame till the milk thickens.
Add 3/4 cup of water and keep stirring over a slow flame till all the moisture has evaporated and the mixture leaves the sides of the pan.
Add the kewra essence and mix well. Remove from the fire and pour into a 100 mm. x 100 mm. (4" x 4") square tin. Allow it to cool and cut in 16 squares of 25 mm. x 25 mm. (1" x 1").
This barfi requires slow cooking to get a brown (caramelised) color.