Chef Kayla-Ann Osborn’s Christmas Cake Barfi
Makes 12 squares
Traditionally from India, this adapted recipe is rich and delicious without being overly sweet. Its texture resembles fudge in a way, but it is far more buttery; enabling the Christmas flavours to come through beautifully. This treat can be made a few days in advance.
1/3 cup Ghee, or brown butter
1 cup whole milk
3 cups milk powder
3/4 cup fine sugar
1/4 tsp cardamom powder
Zest of 1 orange
Zest of 1 lemon
1/4 cup currants
1/4 tsp cinnamon
1/4 tsp all spice
2 tbsp almonds
Grease a tray or prepare a silicone baking mold.
Heat ghee in a pan. If you are using butter, heat till it melts and becomes light golden in color.
Add whole milk and bring to boil on a low flame. Keep stirring to prevent it from burning at the bottom.
Once you see the milk start bubbling add the milk powder in increments of 3/4 cup. Keep whisking while adding so that there are no lumps.
Add sugar and mix everything together. Continuously stir on low flame for 10 minutes until the mixture forms a ball and ghee starts separating from the pan.
Add spices, orange and lemon zest & currants. Mix and switch off the flame. Very quickly pour the mixture into your prepared tray. Tap the dish on a counter a few times to even out the mixture and then sprinkle with almonds.
Allow to set for 2 hours or until firm. Cut into bite-sized blocks.
Paired with the Delaire Graff Cape Vintage 2018.