Orange Barfi Recipe – Easy Indian Sweet with Almonds & Pistachios

Last Updated on 2 months by Neha Deshmukh

Orange Barfi Recipe – Easy Indian Sweet with Almonds & Pistachios

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and sometimes you just need a little something special. This Orange Barfi recipe is exactly that – a vibrant, melt-in-your-mouth Indian sweet that’s surprisingly easy to make at home. I first made this for Diwali a few years ago, and it’s been a family favourite ever since! It’s perfect for festivals, celebrations, or just a cozy afternoon treat with chai.

Why You’ll Love This Recipe

This Orange Barfi is more than just a sweet; it’s a little burst of sunshine! It’s wonderfully fragrant with cardamom, beautifully textured with crunchy nuts, and the orange flavour is just delightful. Plus, it comes together pretty quickly, making it a great option when you want to impress without spending hours in the kitchen. It’s a classic Indian sweet, but this version is simplified for the home cook.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup milk (about 240ml)
• 1 cup sugar (about 200g)
• ?? cup ghee (about 120ml – see notes below!)
• ?? cup corn flour (about 30g – see notes below!)
• ?? tsp orange food colour (gel or powder)
• ?? tsp cardamom powder
• 1 tbsp almonds, chopped (about 15g)
• 1 tbsp pistachios, chopped (about 15g)

Ingredient Notes

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

• Ghee: Please, please use good quality ghee! It really impacts the flavour. Traditionally, homemade ghee is best, but a good store-bought brand works too. The richness of the ghee is key to that lovely, melt-in-your-mouth texture.
• Milk: I prefer using full-fat milk for a richer barfi, but you can use toned milk if you prefer. Just be aware the texture might be slightly less creamy.
• Corn Flour: This is our thickening agent. Don’t skip it! It’s what gives the barfi its structure.
• Regional Variations: You’ll find barfi recipes vary across India. Some use khoya (milk solids) for an even richer flavour. This recipe is a simpler, quicker version without it. Some regions also prefer a softer, more fudge-like texture, while others like it firmer. Adjust the cooking time slightly to achieve your desired consistency.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large kadai (wok) or heavy-bottomed pan, combine the milk, sugar, ghee, and corn flour.
2. Now, this is important: stir continuously on low flame. Seriously, don’t walk away! We want to prevent any lumps from forming.
3. After about 5 minutes, the mixture will start to thicken into a paste. Keep stirring!
4. Add the orange food colour and 1 teaspoon of ghee. Mix well until the colour is evenly distributed.
5. Add the cardamom powder and continue mixing. The mixture will become glossy and start to pull away from the sides of the kadai. Add a little extra ghee if it seems too dry.
6. Grease a couple of butter paper sheets with ghee. Spread the mixture onto the greased butter paper using a ladle.
7. Gently roll it out to your desired thickness – about ½ inch is good.
8. Sprinkle the chopped almonds and pistachios evenly over the top.
9. Refrigerate for at least 15 minutes, or let it cool completely at room temperature for about 2 hours.
10. Once cooled, cut into squares or diamond shapes and serve!

Expert Tips

• Stirring is Key: I can’t stress this enough! Constant stirring prevents burning and ensures a smooth texture.
• Check for Doneness: The mixture is ready when it starts to form a soft ball and pulls away cleanly from the sides of the pan.
• Greasing the Paper: Don’t skimp on the ghee when greasing the butter paper. This prevents sticking and makes rolling much easier.

Variations

• Rose Barfi: Swap the orange food colour for a few drops of rose water and add a sprinkle of dried rose petals on top. My grandmother always made this for special occasions!
• Kesar (Saffron) Barfi: Add a pinch of saffron strands soaked in a tablespoon of warm milk to the mixture for a luxurious flavour.
• Nutty Delight: Add other chopped nuts like cashews or walnuts along with the almonds and pistachios.

Vegan Adaptation

Want to make this vegan? It’s totally doable!

• Substitute the ghee with an equal amount of coconut oil or a vegan butter alternative.
• Use plant-based milk (almond, soy, or oat milk work well).

Gluten-Free Adaptation

Good news – this recipe is naturally gluten-free! Just double-check that your corn flour is certified gluten-free if you have a severe allergy.

Spice Level Adjustment (Cardamom)

If you’re not a huge fan of cardamom, you can reduce the amount to ½ teaspoon or even ¼ teaspoon. You could also experiment with other spices like a tiny pinch of nutmeg.

Festival Adaptations (Diwali, Holi)

This barfi is perfect for Diwali, Holi, or any festive occasion! You can shape it into festive designs using cookie cutters or decorate it with edible silver leaf (varak) for an extra touch of elegance.

Serving Suggestions

Serve this barfi with a cup of hot chai, a glass of cold milk, or simply enjoy it on its own. It’s also lovely as part of a larger Indian sweets platter.

Storage Instructions

Store the barfi in an airtight container in the refrigerator for up to a week. It tends to get a little softer over time, but it will still taste delicious!

FAQs

What type of milk is best for making barfi?

Full-fat milk gives the richest, creamiest result, but toned milk can be used if you prefer.

Can I make this barfi without food coloring?

Yes, absolutely! The barfi will be a lovely creamy colour without the food colouring.

How do I prevent the barfi mixture from sticking to the kadai?

Use a heavy-bottomed kadai and stir continuously. The ghee helps prevent sticking, but constant stirring is crucial.

What is the best way to roll out the barfi mixture evenly?

Grease the butter paper generously and use a rolling pin. If the mixture is too sticky, chill it for a few more minutes.

Can this barfi be made ahead of time?

Yes, you can make it a day or two in advance. Store it in the refrigerator.

How long does this barfi stay fresh?

It stays fresh in the refrigerator for up to a week, but it’s best enjoyed within 3-4 days for optimal texture.