saffron Coconut-Almond fudge

Name: saffron Coconut-Almond fudge (Kesar-Naribal-Badaam Barfi)
Cuisine: Nepali
Ingredients: 1½ cups whole milk; 3 cups non-fat powdered dry milk; ½ cup clarified butter (gheu) or unsalted butter; 1 cup sugar; Seeds of 8 to 10 green cardamom pods, finely ground with a mortar and pestle; ½ cup raw pistachios, coarsely ground with a mortar and pestle; ¼ cup blanched raw almonds, finely ground; ¼ cup shredded unsweetened coconut; ⅛ teaspoon saffron threads; ½ cup clarified butter (gheu) or unsalted butter; ½ cup clarified butter (gheu) or unsalted butter

Kesar-Naribal-Badaam Barfi

Preparation info

Makes
25 to 30
pieces

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

Barfi is a traditional fudge made from any combination of flours, lentils, nuts, fruits, vegetables, and thickened milk (khuwaa). It can be eaten any time of the day (like candy) as a snack or as an after-dinner dessert.

Ingredients

⅛ teaspoon saffron threads
½ cup clarified butter (gheu) or unsalted butter

Asia
Nepal
Dinner
Dessert
Gluten-free
Vegetarian

Method

Grease a 9 x 13-inch pan and set aside.

Rub the saffron threads between your fingers to crush them, and place them in a mortar and pestle or small bowl with 1 tablespoon of water. Continue mixing with a pestle or spoon until the saffron is thoroughly dissolved. Set aside.

Heat the clari