Traditional Indian Barfi | Rose, Pistachio & Saffron Fudge
Celebrate Diwali with this timeless Indian sweet that is as beautiful as it is delicious. Made with creamy condensed milk, fragrant rose, earthy pistachios, and a golden touch of saffron, this Barfi captures the essence of celebration in every bite. Soft, melt-in-your-mouth, and lightly floral, it is the perfect treat to share with loved ones—or to sweeten your own festive moments.
Equipment
Ingredients
ROSE PISTACHIO BARFI
- 1 1/2 Tbsp (22 g) Rooh Afza (I did not have any)
- 2 Tbsp (30 g) milk + pink food coloring
- 1/2 tsp (2.5 g) rose water
- 0.17 oz (5 g) butter (melted)
- 5.29 oz (150 g) white chocolate (melted)
- 2.65 oz (75 g) sweetened condensed milk
- 1.05 oz (30 g) raw pistachios
- 1/2 tsp (1 g) ground cardamom
- 3 Tbsp edible dried rose petals (Suncore Foods)
PISTACHIO SAFFRON BARFI
- 2 Tbsp (30 g) milk
- 1/4 tsp (0.03 g) saffron threads
- 0.17 oz (5 g) butter (melted)
- 5.29 oz (150 g) white chocolate (melted)
- 2.65 oz (75 g) sweetened condensed milk
- 1.05 oz (30 g) raw pistachios
- 1/2 tsp (1 g) ground cardamom
TOPPINGS
- saffron threads
- edible dried rose petals (Suncore Foods)
- raw pistachios
Instructions
ROSE PISTACHIO BARFI PREPARATION
- If you do not have Rooh Afza for this recipe, make this instead:In a small microwavable bowl, mix the milk together with the rose water extract and pink food coloring. Heat 10 seconds at a time to bring it to a boil. Stir and set aside.1 1/2 Tbsp Rooh Afza, 2 Tbsp milk + pink food coloring, 1/2 tsp rose water
- To a medium sauce pan, heat the butter, white chocolate and the sweetened condensed milk, on a very low heat - the lowest setting on your stove.Stir frequently until fully homogenous, about 5 minutes. It should separate from the pan entirely and come together like a dough/paste.0.17 oz butter, 5.29 oz white chocolate, 2.65 oz sweetened condensed milk
- Add the pistachios and cardamom ; stir to combine.1.05 oz raw pistachios, 1/2 tsp ground cardamom
- Add the warm rose milk along with the edible dried rose petals. Stir to combine. The rose fudge is ready.3 Tbsp edible dried rose petals
- Pour the prepared fudge in your prepared mold. NOTE: Here I used a 6 x 6 inch | 15 x 15 cm silicone mold.
PISTACHIO SAFFRON BARFI PREPARATION
- In a small microwavable bowl, mix the milk together with the saffron threads. Heat 10 seconds at a time to bring it to a boil. Stir and let the saffron infuse.2 Tbsp milk, 1/4 tsp saffron threads
- To a medium sauce pan, heat the butter, white chocolate and the sweetened condensed milk, on a very low heat - the lowest setting on your stove.Stir frequently until fully homogenous, about 5 minutes. It should separate from the pan entirely and come together like a dough/paste.0.17 oz butter, 5.29 oz white chocolate, 2.65 oz sweetened condensed milk
- Add the pistachios and cardamom ; stir to combine.1.05 oz raw pistachios, 1/2 tsp ground cardamom
- Add the warm saffron milk along with the saffron threads. Stir to combine. The yellow fudge is ready.
- Pour the prepared fudge on top of the rose fudge.
- Sprinkle right away some saffron threads, edible dried rose petals and pistachio halves on top before the fudge sets.Refrigerate for at least 2 hours or best overnight, so the fudge has time to set.saffron threads, edible dried rose petals, raw pistachios
- Once ready, take it out of the fridge, then cut into desired size pieces. NOTE: I have found that to brush a bit of coconut oil on the blade helps the knife to not stick to the fudge. Enjoy & Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 141kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 8mg | Sodium: 30mg | Potassium: 119mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 0.2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com