Cardamom Rose Barfi Recipe – Authentic Indian Milk Sweet

Last Updated on 2 months by Neha Deshmukh

Cardamom Rose Barfi Recipe – Authentic Indian Milk Sweet

Hey everyone! If you’ve ever craved that melt-in-your-mouth, subtly sweet Indian dessert, you have to try this Cardamom Rose Barfi. It’s a classic for a reason, and honestly, making it at home is so much more rewarding than buying it. I first made this for Diwali a few years ago, and it’s been a family favorite ever since! It’s surprisingly easy, and the aroma of cardamom and rose is just heavenly.

Why You’ll Love This Recipe

This Barfi is special. It’s not overly sweet, has a beautiful floral fragrance, and the texture is just perfect – soft, crumbly, and utterly delicious. It’s a wonderful treat to share with family and friends, or honestly, just to enjoy with a cup of chai on a quiet afternoon. Plus, it’s a relatively quick dessert to make, clocking in at around 20 minutes of cooking time!

Ingredients

Here’s what you’ll need to create this delightful sweet:

• 4 tablespoons butter
• 1/4 cup + 3 tablespoons milk (about 100ml)
• 1.5 cups milk powder (approximately 150g)
• 3/4 cup powdered sugar (about 150g)
• 1/2 teaspoon cardamom powder
• 4 tablespoons butter
• 1/4 cup rose syrup (about 60ml)
• 3 tablespoons milk (about 45ml)
• 1.5 cups milk powder (approximately 150g)
• 3/4 cup powdered sugar (about 150g)
• 1-2 teaspoons rose water

Ingredient Notes

Let’s talk ingredients! Getting the right quality makes all the difference.

• Rose Syrup: This is key to that beautiful rose flavor. You can find it at Indian grocery stores, or even online. There are different regional variations – some are lighter, some are more intensely flavored. I prefer the ones from Lucknow, they have a really delicate fragrance.
• Cardamom Powder: Freshly ground cardamom is best! The aroma is so much more vibrant. If you’re using store-bought, make sure it’s relatively fresh. A little goes a long way, so don’t overdo it.
• Milk Powder: Full-fat milk powder gives the richest, creamiest texture. I’ve tried using low-fat, and it just doesn’t quite compare.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the cardamom layer. Melt 4 tablespoons of butter and 1/4 cup + 3 tablespoons of milk in a pan over medium heat.
2. Stir in 1.5 cups of milk powder until everything is fully combined. Cook for about a minute, stirring constantly.
3. Now, add 3/4 cup of powdered sugar and 1/2 teaspoon of cardamom powder. Mix well until the mixture starts to thin out a little.
4. Reduce the heat to low-medium and cook for 3-4 minutes, stirring constantly. You’ll know it’s ready when it starts to thicken and pull away from the sides of the pan.
5. Quickly transfer the cardamom mixture onto a piece of parchment paper. Gently shape it into a square (don’t worry about perfection!). Let it set while you make the rose layer.
6. For the rose layer, melt 4 tablespoons of butter, 1/4 cup milk, 1/4 cup rose syrup, and 1-2 teaspoons of rose water in the same pan.
7. Mix in another 1.5 cups of milk powder and cook for a minute. Then, add 3/4 cup of powdered sugar.
8. Cook for 4-5 minutes on low heat, stirring continuously, until the rose mixture thickens.
9. Pour the rose mixture evenly over the set cardamom layer. Gently spread it out.
10. Refrigerate for at least 1 hour, or until completely set.
11. Once set, trim the edges and cut into 12 delightful squares. Store refrigerated for up to 5 days.

Expert Tips

• Don’t stop stirring! Seriously, constant stirring is the key to preventing the mixture from sticking and burning.
• Parchment paper is your friend. It makes removing the Barfi so much easier.
• Consistency is key. You want the mixture to be thick enough to hold its shape, but not so thick that it’s difficult to spread.

Variations

• Vegan Adaptation: Swap the butter for a good quality plant-based butter and use plant-based milk. It works beautifully!
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: If you really love cardamom, feel free to add a little extra – maybe up to 3/4 teaspoon. My grandma always added a tiny pinch of saffron too!
• Festival Adaptations: This Barfi is perfect for Diwali, Holi, or any special occasion. You can even decorate it with chopped pistachios or almonds for a festive touch.

Serving Suggestions

Serve these little squares with a warm cup of chai, or as part of a larger Indian sweets platter. They’re also lovely with a glass of cold milk.

Storage Instructions

Store the Barfi in an airtight container in the refrigerator for up to 5 days. They actually taste even better the next day as the flavors meld together!

FAQs

1. What is Barfi and what makes this recipe authentic?

Barfi is a traditional Indian milk-based sweet. This recipe is authentic because it uses the classic combination of milk powder, sugar, butter, cardamom, and rose, and the cooking method is the way it’s been made in Indian homes for generations.

2. Can I make this Barfi ahead of time?

Absolutely! You can make it up to 3 days in advance. Just store it well in the fridge.

3. What is the best way to prevent the Barfi from sticking to the parchment paper?

Make sure the parchment paper is large enough to fully cover the mixture. Lightly greasing the parchment paper with a tiny bit of butter can also help.

4. Can I adjust the sweetness level in this recipe?

Yes, you can! Reduce the powdered sugar by a tablespoon or two if you prefer a less sweet Barfi.

5. What is Rose Syrup and where can I find it?

Rose syrup is a fragrant syrup made from rose petals and sugar. You can find it at Indian grocery stores or online retailers.

6. How do I know when the Barfi mixture is the right consistency?

The mixture is ready when it thickens and starts to pull away from the sides of the pan, forming a soft ball. It should still be slightly sticky, but not liquidy.