Delicious chocolate barfi with a little spiciness is a quick and super easy sweet that can make in no time. Children like this lip-smacking chocolate barfi with the spiciness of ginger. Hope you like this recipe as you did like my previous recipe Egg Curry.
200 Mililitres – Double Cream
200 Grams – Milk Powder
50 Grams – Unsalted Butter
Twenty Grams – Ginger Roughly Chopped
One And A Half Teaspoon – Cardamom Powder(grounded)
400 Grams – Condensed Milk
120 Grams – Cocoa Powder
Two Tablespoons – Pistachios (chopped)
Line a flat dish with parchment paper.
In a bowl mix together the cream and milk powder to a thick lumpy dough like consistency and set aside.
Heat the butter in a non-stick saucepan.
Add the ginger which is roughly chopped and saute for 30 seconds then add cardamom powder.
Stir keeping the heat on low and add the condensed milk along with the cocoa powder.
Mix them well until the cocoa powder has dissolved to make a runny chocolatey liquid.
At this point add the cream and milk powder mixture. Stir to make sure there are no lumps.
It will Look like a solid mass but as you keep stirring it will smoothen up and start to leave the sides of the pan.
Once it starts to leave the sides of the pan put it out in the flat dish.
With your fingers lightly spread out the barfi mix evenly into the dish and top with the chopped pistachios pressing into the barfi.
Cool and Set the barfi in the refrigerator for two to three hours, It is better to refrigerate overnight.
After refrigerate take out the barfi and cut into squares.
Chocolate Squares or barfi is ready to serve.
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