Question 1

Can I use low-fat milk powder instead of full-cream milk powder?

Accepted Answer

While full-cream milk powder is recommended for the traditional rich texture and flavor, low-fat milk powder can be used as a healthier alternative. However, note that this may alter the texture and richness of the final product.

Question 2

How do I know when the sugar syrup is at the right consistency?

Accepted Answer

The right consistency of the sugar syrup is key to perfect Barfi. It should be removed from heat just before it reaches a thread-like stage, typically after boiling for about 8 minutes. A good test is to drop a little syrup into cold water; it should form a soft ball.

Question 3

Can I add other flavors or ingredients to the Barfi?

Accepted Answer

Absolutely! You can experiment with adding various flavors like rose water, saffron, or different types of nuts. Just be mindful of the quantities so as not to overpower the base flavors of milk and sugar.

Question 4

Why is my Barfi too hard or too soft?

Accepted Answer

The texture of Barfi largely depends on the sugar syrup consistency. If it's too hard, the syrup may have been overcooked. If it's too soft, the syrup may not have been cooked long enough. The amount of time the mixture is cooked after combining with the syrup also affects the texture.

Question 5

How long can I store the Barfi and how should I store it?

Accepted Answer

Barfi can be stored in an airtight container at room temperature for about a week, or refrigerated for up to two weeks. Avoid storing it in a humid environment as it may become sticky.

Question 6

Is it possible to make vegan Barfi?

Accepted Answer

Yes, vegan Barfi can be made by substituting dairy ingredients with vegan alternatives like almond milk powder and coconut cream. However, this will change the flavor and texture, so some experimentation might be needed to get it right.

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