There are very few spices that are more reminiscent of a childhood in Mauritius than the beloved elayti (cardamon). And one of my favourite recipes celebrating this humble ingredient is Barfi Elayti. Read on to learn how to make your own.
INGREDIENTS
10
RECIPE STEPS
8
TOTAL TIME
3 h 20 m
Why You Need This Recipe
- While you can use Khoya in place of milk powder, this Barfi Elayti recipe doesn’t call for Khoya
- You will only need a few basic ingredients for this Barfi recipe.
- Using milk powder significantly speeds up the cooking process, leaving you with a delicious sweet treat in almost no time!
About Barfi
Without a doubt, Barfi is one of the most popular Indian sweets in Mauritius. While it is one of the most commonly shared sweets during Divali, it is also enjoyed throughout the year. Indians and Mauritians make all types of Barfi in flavours including coconut (Barfi Koko), pistachio, Cardamon (elayti), vanilla, rose and chocolate.
Barfi is known under many variations to the name. Some examples include Barfee, Burfi, Bulfi and Borfi. There are also variations to the traditional recipe that use gram flour, called Besan Barfi.
What You Will Need
Non-Stick Baking Tray
You can use a non-stick baking tray to shape and set your Barfi. If you have a regular baking tray, line it with baking paper to make it easier to remove the Barfi.
Silicone Spatula
A silicone spatula is one of my favourite tools in the kitchen. I use mine for Barfi to really pack it into the tray and make sure the top is smooth.
Star Ingredient
Cardamon (Elayti)
Cardamon (also known as elayti or cardamom) is a very popular spice in Indian and Mauritian cuisine. In general, cardamon has a strong, unique taste with an intensely aromatic fragrance.
READ MORE: Why Cardamon is such a ubiquitous spice in Indian desserts →
Other Ingredients
- Milk Powder
- Sugar
- Milk
- Butter, or Ghee
- Vanilla Extract
- Pistachios, slivered
- Saffron, to garnish
- Rose Buds, to garnish
- Silver Leaf, to garnish
Scroll to the bottom to find the full list of ingredients and detailed recipe.
Prepping Tips
Using Khoya
If you would like to use khoya and can’t find it at your local shops, you can actually make it yourself from scratch. Simmer full-fat milk in a large, shallow iron pan for several hours over a medium heat. The gradual evaporation of the water will leave the milk solids behind. The ideal temperature to do this at is about 80°C or 180°F.
An alternative method is to add full fat milk powder to skimmed milk. Once it is uniform, heat it up in the same way as described above. While this method tends to be faster, the end product may not have the same characteristics as traditional khoya.
Complete Recipe Steps
Here’s a summary of the steps you need to follow to make Barfi Elayti.
1
Grease a rectangular 9 x 6 inch (23 x 15 cm) non-stick baking tray.
2
Allow a medium saucepan to heat on medium to low heat, then add the butter and ½ cup of milk. Stir until the butter has melted.
Scroll to the bottom for the printable recipe card
3
Next, add the milk powder to the saucepan. I like to add ⅓ of the milk powder at a time while stirring constantly so the mixture doesn’t clump together at the bottom of the saucepan.
4
5
6
7
8
How to Serve Barfi Elayti
Barfi Elayti keeps better at room temperature and can be stored for up to 7 days in an airtight container. It is best to consume the Barfi within 3 days (if it even lasts that long!)
You can also store Barfi in the fridge and they’ll keep for a couple of weeks. If you are keeping them in the fridge, microwave for a few seconds before serving.
Barfi is best enjoyed with a steaming cup of tea as an afternoon snack. Alternatively, you can have our Barfi Elayti after dinner as the cardamon helps with digestion.
Recipe FAQs
What should my Barfi mixture look like?
Do not overcook the Barfi mixture otherwise the Barfi will become dry and crumbly and will be difficult to set.
Similarly, if the Barfi mixture is extra moist then it won’t set properly. It should be dense (thick), not crumbly, moist to touch (not wet), and should hold its shape when rolled into a ball.
Can I use different colours and flavours for my Barfi?
Yes, you can definitely adapt this recipe to use different flavours. You can replace cardamon with vanilla, coconut, pistachio, rose water, almond or even chocolate.
What can I decorate my Barfi with?
Saffron, rose buds and silver leaf can be added as toppings to elevate your Barfi for a party.
Can I make these Barfis in advance?
You can make this recipe ahead of time. The finished Barfi can be stored in an airtight container at room temperature for up to seven days.
How much milk should I use?
Adjust the amount of milk that is added to the Barfi mixture during cooking depending on how well the dry powder is dissolving. You want all the dry powder to be mixed evenly into the milk. But if you add too much milk, it will take longer to cook to a dough consistency.
Printable Recipe Card
Barfi Elayti
Equipment
- 1 baking tray non-stick
- 1 Silicone spatula
Ingredients
- 3 cups milk powder
- 1½ cups sugar powdered
- ½ cup milk
- 3 tbsp butter or ghee
- ½-1 tsp cardamon ground
- 1 tsp vanilla extract
- 2 tbsp pistachios slivered
- saffron to garnish
- rose buds to garnish
- silver leaf to garnish
Complete Recipe Steps
- Grease a rectangular 9 x 6 inch (23 x 15 cm) non-stick baking tray.
- Allow a medium saucepan to heat on medium to low heat, then add the butter and ½ cup of milk. Stir until the butter has melted.3 tbsp butter, ½ cup milk
- Next, add the milk powder to the saucepan. I like to add ⅓ of the milk powder at a time while stirring constantly so the mixture doesn’t clump together at the bottom of the saucepan.3 cups milk powder
- Once the mixture is evenly combined, gradually add in the powdered sugar. Continue stirring to incorporate all the ingredients together. You should get a thick paste.1½ cups sugar
- If your mixture still contains any dry powder, you can add in an extra three tablespoons of milk. The extra liquid should help to dissolve any stubborn dry powder. Depending on the humidity of your kitchen, you might need more milk for all the dry powder to dissolve. Slowly add one extra tablespoon of milk at a time until you get the thick paste.
- Cook the mixture for a further 8-9 minutes, ensuring you are stirring constantly. You will know the mixture is ready when it easily leaves the surface of the pan. Your mixture should have the consistency of a dough.
- Turn off the heat and add the vanilla extract, cardamon, and a tablespoon of pistachios. Mix well.½-1 tsp cardamon, 1 tsp vanilla extract, 2 tbsp pistachios
- Transfer the Barfi mixture to the greased baking tray, using your silicone spatula to pack and smooth out the surface. Sprinkle the remaining tablespoon of pistachios on top of the barfi. Optionally garnish with saffron, rose buds and silver leaf.saffron, silver leaf, rose buds
Notes
- You can make this recipe ahead of time. The finished Barfi can be stored in an airtight container at room temperature for up to seven days.
- Adjust the amount of milk that is added to the barfi mixture during cooking depending on how well the dry powder is dissolving. You want all the dry powder to be mixed evenly into the milk. But if you add too much milk, it will take longer to cook to a dough consistency.
- Saffron, rose buds and silver leaf can be added as toppings to elevate your Barfi for a party.
Absolutely love this dessert! Burfi reminds me of my childhood and this recipe is so easy to follow. Thank you for sharing
Barfi is one of those I never mission divali. Sweet and special. 👌