Doodh Barfi (Milk Powder Fudge with Pistachio)
Smooth, creamy milk fudge cut into diamonds and topped with pistachios, simple to make at home.
- Time30 min
- LevelEasy
- Costabout £0.42 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Grease and line a 15 cm square tin with baking paper.
- 2
Heat the milk, sugar and ghee in a non stick pan over a low heat until the sugar dissolves.
3 min - 3
Whisk in the milk powder a little at a time so it stays smooth, then add the cardamom.
- 4
Cook over a low heat, stirring all the time, for 8 to 10 minutes until the mixture is thick and leaves the sides of the pan in one mass.
9 min - 5
Spread into the tin, level the top and scatter with the pistachios, pressing them in lightly.
- 6
Leave to set for 2 hours at room temperature, then cut into diamonds. Keeps for 5 days in the fridge.
120 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
