Yellow Barfi – Fiji Style

If there’s one barfi recipe you absolutely need for Diwali or a snack, this is it! After countless attempts to make this perfect Yellow Barfi inspired by Fiji’s famous sweet vendor, I’ve finally found it (Thanks Romi Lal for posting this on Facebook). Rich, creamy, and decadent, this barfi will take you straight back to those beloved flavours from Fiji. I’m enjoyed this recipe so much and can’t wait for you to try it—you won’t be disappointed!

Ingredients

Makes 12-15 pieces

• 2 cups full-cream milk powder
• 3 tbsp ghee
• 3 tbsp heavy whipping cream or double cream (or liquid milk)
• A drop of yellow food colouring
• Sprinkles for decoration (optional)

For the syrup:

• 1 cup sugar
• ½ cup water
• A drop of yellow food colouring

Instructions:

Prepare the Milk Mixture:

1. In a mixing bowl, add the milk powder. Gradually add the ghee in 2-3 increments, mixing well after each addition by rubbing the mixture between your palms.
2. Add a drop of yellow food coloring to the heavy cream.
3. Slowly add the cream, 1 tablespoon at a time, to the milk powder mixture. Mix until the texture resembles coarse sand. Set aside.

Prepare the Tray:

1. Line a baking tray or pan with parchment paper or grease it with ghee. This will make it easier to remove the barfi later.

Make the Sugar Syrup:

1. In a heavy-bottom pan, combine sugar, water, and a drop of yellow food coloring. Bring it to a boil.
2. Once boiling, reduce the heat to medium and let it simmer for 6-8 minutes. Start checking the syrup at the 5-minute mark—it should reach two-thread consistency, or about 240°F (115°C) on a candy thermometer.

Mix and Shape the Barfi:

1. Once the syrup is ready, turn off the heat and immediately add the milk powder mixture to the pan. Mix thoroughly, ensuring there are no lumps and the syrup is well incorporated.
2. Transfer the mixture to the prepared tray and press it down evenly with a spatula or the back of a cup.
3. Sprinkle your choice of decorations (traditionally, “hundreds and thousands”) and gently press them into the barfi.

Cool and Cut:

1. Let the barfi cool at room temperature (after few hours). It’s important not to cut it while warm, as it will crumble. You can also refrigerate it to speed up the cooling process.
2. Once completely cool, remove the barfi from the tray and cut it into your desired shapes.
   • If the mixture seems too wet, let it sit uncovered overnight (covered in kitchen towel)—it will firm up beautifully!

Credit: Romi Lal (Facebook)