Barfi

Method

Crush the cardamom pods and extract the seeds, discarding the husks. Heat ghee in a heavy-bottomed saucepan over medium heat, then add the milk powder and desiccated coconut, stirring constantly for 8-10 minutes until golden and fragrant. Pour in the condensed milk and cardamom seeds, continuing to stir for another 10-12 minutes until the mixture thickens, pulls away from the sides of the pan, and reaches a fudgy consistency. Pour the mixture onto a greased or parchment-lined 20cm square tin, smoothing the top with the back of a spoon or wet hands. Sprinkle the chopped pistachios and almonds evenly over the surface, pressing them gently into the warm barfi, then top with silver leaf. Allow to cool completely at room temperature for at least 2 hours, then cut into 16 equal squares using a sharp, oiled knife and serve.