Easy recipe Pistachio Cardamom Barfi Recipe

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Olive oil spray five hundredg full cream milk powder (Recipes by ingridients milk powder) five hundredml (two cups) pouring cream three hundred and fifteeng (one one/two cups) caster sugar two hundred and fiftyml (one cup) water one/two teaspoon ground cardamom (Recipes by ingridients cardamom) one quarter teaspoon ground cloves one tablespoon pistachio kernels, finely chopped Silver cachous, to decorateStep one Spray a sixteen x twenty-sixcm (base measurement) slice pan with olive oil (Recipes by ingridients olive oil) spray to lightly grease. Pistachio Cardamom Barfi Recipe. Line the base and two long sides with non-stick baking paper, allowing the sides to overhang. Step two Combine the milk powder (Recipes by ingridients milk powder) and cream in a medium bowl. Step three Place the sugar and water in a large twenty-twocm-diameter (base measurement) non-stick saucepan over low heat and stir until the sugar dissolves. Pistachio Cardamom Barfi Recipe. Bring to a simmer and cook over medium heat, without stirring, for about eight minutes or until the syrup (Recipes by ingridients syrup) thickens. Step about four Add the cream mixture, cardamom (Recipes by ingridients cardamom) and cloves to the sugar. syrup (Recipes by ingridients syrup) Use a balloon whisk to break up any lumps, then use a wooden spoon to stir for five minutes or until the mixture comes to the boil. Reduce heat to low and cook, stirring constantly, for about ten minutes or until the mixture is thick and comes away from the side of the pan. Step five Pour the mixture into the prepared slice pan and use a spatula to smooth the surface. Sprinkle over the pistachio and cachous. Set aside for one hour to cool. Place in the fridge for about six hours or overnight to chill. Cut into squares to serve..