Milk Barfi

Heat ghee in a pan. If you are using butter, heat till it melts and becomes light golden in color.

Add whole milk and bring it to boil on low flame. Keep stirring to prevent it from burning at the bottom.

Once you see the milk start bubbling add the milk powder in increments of ¾ cup and keep whisking while adding so that there are no lumps.

Continue stirring this on low flame for 2 to 3 minutes.

Add sugar and mix everything together. Continuously keep stirring on low flame for exactly 10 minutes till the mixture forms like a ball or dough and ghee starts separating from the pan.  (Check tips)

Add cardamom powder, mix and switch off the flame.

Transfer this mixture to a greased plate or pan. Smooth with back of spoon or spatula.

Garnish with nuts and press gently with spatula. Let this set for about 1 ½ to 2 hours. Once it sets cut them into desired shape.

Milk Burfis or Barfis are now ready. Store in air tight container for 5 days or in refrigerator upto 2 weeks.