Milk Fudge- Barfi

1. Heat the ghee till it has all melted.
2. Add the whole milk to the ghee and let it heat so that the milk powder dissolves in it well.
3. Start adding in the milk powder a little at a time to avoid clumping and whisk till it is all incorporated. Add in the sugar and stir till it is all melted.
4. Keep stirring constantly at medium low heat till the mixture starts to thicken.

5. About halfway through add in the cardamom and half of the almonds and continue to stir.
6. Once the mixture starts to come away from the sides of the pan, keep stirring for a few more minutes till you have a soft doughy mixture in the center of the pan Turn the heat off at this point to avoid overcooking and take ½ teaspoon of the mixture and put it on a plate.
7. Chill this small amount in the fridge for a minute and then see if it rolls into a smooth ball. If it does, your mixture is ready to be poured into the baking pan.

8. Grease your pan with nonstick spray and line it with parchment paper.
9. Spoon the mixture into the pan and smooth it out with a soft spatula to fill out all the edges and have a smooth surface on top.
10. Sprinkle the remaining nuts and pat them in a little bit to stick to the barfi.
11. Add the rose petals, silver leaf or any other garnish at this point as well and place the barfi in the fridge to set.

After a minimum of 30 minutes, remove the entire slab of barfi carefully from the tin using the parchment to lift it out and cut it into squares or diamond shaped pieces.