These magnificent treats are made of made of two layers of different flavoured barfi ( fudge ) – Pistachio and Chocolate, and adorned with slivered nuts, edible silver foil and dried rose petals. Together these layers form a perfect symphony of melt in the mouth treats.
WHAT IS BARFI
Barfi or Barfee is a milk or milk product based sweet confectionery from countries such as the Persian world and Indian subcontinent and served or given as edible gifts on occasions like weddings, get-togethers or festivals such as Diwali, Navratri, Holi or Raksha Bandhan. Usually, plain barfi prepared with Khoya ( Indian milk solids ) but when it is not available full-fat milk powder works absolutely fine as well. Since the time is moving forward, foodies and food connoisseurs have experimented with this recipe by using nuts, fruits and many other ingredients in order to enhance the recipe. Also to add a western touch chocolate and caramel have been used. Barfi can be flavoured with expensive and aromatic spices such as cardamom, saffron and nutmeg, also rose water or kewra water ( Pandan leaf extract ) adds a floral note to this delicate sweet.
PISTACHIO CHOCOLATE BARFI
Being a barfi and nuts fan, I love to experiment and prepare barfi with different nuts. In India, people use the word ‘ PISTA’ for ‘PISTACHIO’ I have given the classic Pistachio Barfi a chocolate layer, so they are perfect for those die-hard fans of Chocolate too. I did not give a thick layer of chocolate as sometimes chocolate can be overpowering with the Indian sweets, so to balancing out and taste for best of both worlds, I did not use a lot of chocolate. TEXTURE OF PISTACHIO CHOCOLATE BARFI The texture of barfi supposed to be a little grainy and lumpy, also a coarse pistachio adds a little bite to this sweet. To avoid making the mixture too smooth, while stirring the mixture, do not use egg whisker.
MILK OR WATER BASED SUGAR SYRUP FOR BARFI
Personally, I prefer milk based sugar syrup as I love the richness of the milk in the milk based sweets. Many, find difficult to make milk sugar syrup, therefore water-based sugar syrup can be used making this recipe. It is totally your preference.
LET’S TALK INGREDIENTS FOR THE PISTACHIO CHOCOLATE BARFI
Pistachio Nuts – Pistachios are easily available everywhere. Get pistachios that are fresh, raw, unsalted and without the shell. You can use slivered pistachios but they can be very expensive in comparison to the normal pistachios. Chocolate – We are using Cocoa powder in this recipe NOT Cacao powder. Cocoa powder is easily available in any store. Milk Powder – I use full-fat milk powder, which is especially available for Indian sweets and available in every Indian grocery shops. Try to use fresh milk powder that lends freshness to the recipe. Sugar – Normal sugar works great for this recipe. Dairy Products – Whole milk, single or double cream works fantastic with this recipe. It lends richness and creaminess. Spices – Cardamom and nutmeg powder enhance the flavour of this Barfi, also cardamom helps in aid digesting the rich and heavy food. If you don’t like spices, you can omit it all together. Garnishing – edible gold or silver leaf. The piece de resistance to Indian occasion sweets.
I think Pistachio Chocolate Barfi is a perfect homemade gourmet gift for friends and family. Arrange it on a decorative plate or box, tie it with a decorative and festive material and present it. You may want to label it that it contains nuts and dairy products for allergy warnings. Let’s celebrate the season of Lights with these nutty and Pistachio Chocolate Barfi. Just a word of caution ‘ Quickly grab your piece or see an empty plate’ A couple of praises from Mr JCO “If that’s not heaven, I don’t know what is!”
HOW TO MAKE PISTACHIO CHOCOLATE BARFI
First, lightly dry roast the pistachio and once it cools down, place it in the grinder and make a coarse powder. Grease a plate or baking tray with flavourless oil and leave it aside. Place milk and cream in a pan, add sugar and bring it to boil. Then simmer till the milk reduces to 1/3. Meanwhile, Heat ghee in a pan and lightly roast the milk powder to get rid of the rawness, do not let the milk powder burn. Add roasted three-quarter of the milk powder and ground pistachios into the condensed milk and mix well. keep stirring the mixture until thickens and start leaving the pan. Now add cardamom, nutmeg and green food colour if using. Mix all well and quickly pour it into the greased thali, spread it evenly and press the mixture with the spatula. Make chocolate layer by once again heating milk, cream and sugar. Add remaining milk powder and mix it and cook until thickens. Add cardamom and cocoa powder and mix well. Once the mixture starts leaving the pan, turn off the heat and pour it over the pistachio layer. Spread it evenly. Quickly stick the edible silver or gold leaf is using and let the barfi set. It will take about a couple of hours, then cut into the desired shape. Garnish it with edible rose petals and slivered pistachios. More Diwali Recipes – Mohanthal | Habshi Halwa | Badam Gulkand Katli
