Desserts and Sweets Recipes - Three-colored Barfi

Ingredients

First layer

• 25g/1 oz pistachios, coarsely ground

• 15ml/1 tbsp ghee, melted

• 50g/2 oz full-cream milk powder

• 45ml/3 tbsp double (heavy) cream, whipped

• 25g/1 oz sugar

• 30ml/2 tbsp water

• 2.5ml/1/2 tsp green food color

• 2.5ml/1/2 tsp kewra or rose water

Second layer

• 25g/1 oz coarsely ground almonds

• 15ml/1 tbsp ghee, melted

• 50g/2 oz full-cream milk powder

• 45ml/3 tbsp double (heavy) cream, whipped

• 25g/1 oz sugar

• 30ml/2 tbsp water

Third layer

• 25g/1 oz desiccated (shredded) coconut

• 15ml/1 tbsp ghee, melted

• 15ml/1 tbsp full-cream milk powder

• 45ml/3 tbsp double (heavy) cream, whipped

• 2.5ml/1/2 tsp ground cardamom

• 25g/1 oz sugar

• 30ml/2 tbsp water

• 2.5ml/1/2 tsp yellow food color

• 1.5ml/1/4 tsp ground saffron

• silver decorations

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Method:

1. Place the pistachios and 5ml/1 tsp of ghee over a medium-low heat and fry for 3 minutes until light brown. Mix the milk powder and cream with 5ml/1 tsp of ghee then add the fried pistachios.

2. Boil the sugar, water, food color and remaining ghee in the same pan until the syrup is ready to set. A drop in cold water will set and stay at the bottom.

3. Stir in the milk mixture and the kewra or rose water and continue to stir until smooth and cool. Spread on a greased plate and shape into a square about 1.5cm/1/2 in thick.

4. Place the almonds and 5ml/1 tsp of ghee over a medium-low heat and fry for 3 minutes until light brown. Mix the milk powder and cream with 5ml/1 tsp of ghee then add the fried almonds.

5. Boil the sugar, water and remaining ghee in the same pan until the syrup is ready to set. A drop in cold water will set and stay at the bottom. Stir in the milk mixture and continue to stir until smooth and cool. Spread over the first layer.

6. Place the coconut and 5ml/1 tsp of ghee over a medium-low heat and fry for 3 minutes until light brown. Mix the milk powder and cream with 5ml/1 tsp of ghee then add the fried coconut.

7. Boil the sugar, water, remaining ghee and saffron in the same pan until the syrup is ready to set. A drop in cold water will set and stay at the bottom. Stir in the milk mixture and continue to stir until smooth and cool.

8. Spread over the second layer, decorate with silver decorations and leave to set for 3-4 hours. Cut into squares or triangles and serve cold as a dessert or at tea.