One great thing about living in the city is the mix or religions and traditions, there's always some kind of celebration and normally involves people celebrating around tables of food.
Diwali is one of my favourites the colours the twinkling lights and of course Barfi, as you can imagine every family has there own recipe and everyone's grandma makes the best.
I was luckily enough to be shown how to make this and I had to write down the recipe as Rav demonstrated nothing has ever been jotted down all by eye and shown across generations.
I dropped off a box as a thankyou and got a resounding thumbs up.
swiss roll tin or similar
- line a baking tin with Cling Film
- Mix the milk powder and double cream in a bowl until it forms a thick and crumbly paste
- Heat the butter or ghee over a low heat for a couple of minutes, stir in the nutmeg and pistachio and toast for a few minutes. Lightly crush and sprinkle into the bottom of your lined tin
- Add the cream mixture and the condensed milk; the mixture will be solid to start with and will soften as you continue to heat it. Keep stirring until the mixture starts to come away from the sides