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Chocolate orange and vanilla cardamom barfi
This classic pairing of chocolate and orange is mixed with a traditional barfi recipe so it’s modern, exquisite, and exceptionally decadent with vanilla, dark chocolate, and a hint of juicy citrus.
YIELDS
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Ingredients
Barfi
- 1/4 cup ghee
- 1/2 cup icing sugar
- 1 1/2 cups whole milk powder
- 1/4 cup half-and-half cream
- 1/4 cup almond flour
- 1/2 teaspoon green cardamom seeds, finely ground
- 3/4 teaspoon pure vanilla extract
- 1 tablespoon finely slivered pistachios, to garnish
Chocolate topping
- 3 1/2 ounces dark chocolate (70% cocoa), chopped
- 3 1/2 ounces milk chocolate, chopped
- 1 tablespoon salted butter
- 2 tablespoons half-and-half cream
- 1 teaspoon orange blossom water
Directions
Barfi
- Line an eight-inch diameter, one-inch deep stainless-steel plate with parchment paper. Set aside.
- In a large non-stick skillet on medium-low heat, melt the ghee. Stir in the icing sugar to combine.
- Sift in the milk powder and mix to combine. Add the cream, almond flour, cardamom, and vanilla and stir so all the ingredients become uniform. Remove the barfi from the pan, and once it is cool enough to handle, knead it with your hands so all the mixture comes together.
- Press the barfi into the prepared plate and smooth it out into an even layer. You can use the bottom of a small stainless-steel bowl or Katori or a spatula to compress the mixture firmly into the plate.
Chocolate topping
- Melt the chocolates using a double boiler (see Note). Once the chocolate is smooth and melted, stir in the butter.
- Add the cream and orange blossom water and stir to combine. The chocolate topping should be glossy. Using a spatula, layer the chocolate topping on top of the barfi and smooth it out evenly.
- Sprinkle on the pistachios to garnish. Refrigerate for at least four hours or overnight.
Serve
- Cut the barfi into one and-one-quarter-inch square or diamond shapes. For a bite-sized barfi, cut the squares into one-inch pieces. Serve as a decadent treat! Enjoy!
TIP: Chocolate is often melted in a double boiler so that direct heat—either direct from the stovetop or a microwave— does not come in contact and overcook the chocolate. Set up a double boiler by boiling water in a small saucepan or heavy-bottomed pot over the stove. Nest a slightly larger stainless-steel bowl on top of the saucepan, ensuring it doesn’t come into contact with the boiling water. Add the chocolate to the bowl and it will slowly melt from the accumulated steam.
Excerpted from New Indian Basics: 100 Traditional and Modern Recipes from Arvinda’s Family Kitchen by Preena Chauhan and Arvinda Chauhan. Copyright © 2022Preena Chauhan. Cover and book design by Andrew Roberts. Photography by Reena Newman, with photos on pages iii, 10, 18, 28, 129, 209, 255, 272by Sandy Nicholson. Published in Canada by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
