White Chocolate Almond Barfi is a fudgy sweet barfi, quite rich in taste and very effortless to make. It takes less than 30 minutes to make. Garnishes with sliced almond and dried rose petals, it looks very pretty and will make a great addition in your mithai box (sweet gift box).
What is Barfi?
Barfi is a milk based dessert. It is a popular North Indian dessert prepared during the festive season. You can make barfi with different kind of nuts and flours like this milk barfi, Santra Badam Barfi, flavor with saffron, rose water, and you can shape it in various different ways.
The most common and easy shape is square. It’s a great dessert to make for parties, as you can make in bulk with very less effort.
Ingredient Notes :
Chenna – Typically Chenna is not used in preparing barfi, but adding a small portion of chenna created a delicate soft texture to the barfi.
White Chocolate Chips – Adding chocolate in barfi is the modern fun twist and because I wanted to keep it white, I used white chocolate. Last year I made a different version of barfi using dark chocolate, Kaju Badam Barfi.
Almond – Almond flour is added in the mixture to make the barfi and sliced almonds are added on top as garnish. If you don’t have store bought almond flour, then you have to take the extra step of soaking the almond in warm water to peel off the skin. Then dry the peel almond and grind it to fine powder.
Cardamoms – Like most Indian desserts, cardamom is added here too. You can either use a coffee grinder to grind whole green cardamoms and then sift the powder. Or use store cardamom powder.
Condensed Milk – Condensed milk not only adds richness to the barfi, it also helps to bind everything together into a fudgy rich texture.
Dried rose petals – I used the dried rose petals only to garnish. So if you don’t have any, you can discard it.
The exact measurements of these ingredients is mentioned in the recipe card below.
Steps to prepare
1: Knead the Chenna to a heavy bottom pan
2: Add cardamom powder to it
3: Pour the condensed milk and start cooking at a low heat, so the mixture comes together to a smooth texture.
4: Add the chocolate chips and continue cooking by pressing down the chocolate chips to melt it. You don’t want any lump.
5: Once the chocolate melts, add the almond flour and continue cooking. The mixture will start to thicken after you add the almond flour. Keep stirring until the mixture comes together into a smooth texture and doesn’t stick to the pan anymore.
6: Do a test by taking a small portion of the mixture in your hand. It will be hot, so use a spoon instead and roll it into a ball. If it doesn’t stick and holds shape, it is ready.
7: Rub little ghee or oil to a pan and place parchment paper on it.
8: Drop the mixture to the prepared pan and press it down to flatten the top. Add the sliced almond and rose petals on top and press it down gently. Let it set for a few hours.
9: Once set, slice into small bite size portions.
Barfi should always be stored in a clean glass air tight container. Because it is milk based, it will not have a very long shelf life. It will stay good for 2 days in room temperature, unless you live in a place where it’s very humid.
The safest way to store is in the refrigerator. It will stay good for a few weeks if kept in the refrigerator.
A Few Notes to keep in mind:
It’s very important to cook the barfi in a heavy bottom pan, so it doesn’t get burnt.
You have to constantly stir by giving your absolute attention while preparing the mixture. If you leave it unattended, it will get burnt.
If you enjoy white chocolate, try these recipes
You must have uncooked the barfi. If that happens, take it back to a pan again and at ow heat continue cooking for a while. You test it by taking a little portion in your hand and roll it. If it forms a shape without sticking to your hand, it is ready.
It is often said that Barfi should be kept at room temperature for the best taste. But based on where you live and how hot or humid it is, you have to take a call on that. If it is hot, keep in the fridge but before serving, bring it to room temperature for a while.
You can be as creative as you want. Use a cookie mold or shape it round or log and make some designs using a fork. You have to keep in mind that barfi should be shaped while the mixture is still a little warm.
Yes! I used white chocolate because my husband and kid loves white chocolate, and it also retains the beautiful white color. But you can use milk or dark chocolate too.
Most Indian sweets tastes best when prepared fresh. So I will recommend making small batch. It will last for a few weeks when kept in refrigerator.
White Chocolate Almond Barfi
- 1 cup soft chenna
- 1/2 cup white chocolate chips
- sliced almond for garnish
- 1 cup ground almond
- dry rose petals for garnish
- 1 cup condensed milk
- little ghee or oil to brush on a container to set the barfi
- 5 green cardamom or 1/2 teaspoon green cardamom powder
- Start by brushing little ghee to a container and place a parchment paper on it.
- In a heavy bottom pan, add the chenna and knead it for 5 minutes to smoothen the granules.
- Grind the green cardamom and sift the powder to the chenna. If you have to make green shells left, keep aside to be used in chai or other savory dish.
- Place the pan in low heat and pour the condensed milk to it. Stir it around to give a smooth consistency.
- Add chocolate chips to the pan and continue cooking in low heat to melt the chocolate. Keep stirring constantly.
- Once the chocolate melt, add the almond flour and keep cooking. The mixture will start to thicken. Once the mixture comes together without sticking to the pan, it is ready. To test, switch off the heat and take a very little portion of the mixture in your hand and roll it around to form a ball. If it holds the shape and doesn't stick, it is ready.
- Add the mixture to the prepared pan and flatten it to smoothen the top. Sprinkle the sliced almond and dry rose petals and press it gently once again. Let it set in the refrigerator for 2 hours.
- Once set, slice into mini portions and enjoy!