Yellow Barfi Fiji Style | How to Make Fiji Style Yellow Barfi | Melt in your mouth barfi
If there is only one barfi recipe that you need for Diwali, then this is it! I've worked on getting this recipe just right for a while now and after much hard work and determination, I have come up with a barfi that is amazingly delicious! If you've ever had yellow barfi from a certain vendor in Fiji that is famous for its sweets, then you know how incredibly delicious and decadent it is. This recipe is close to, if not just like it! I am so proud of this recipe and I really hope you give it a try! I am sure you will not be disappointed!
Makes 12-15 pieces
- 2 cups full fat milk powder
- 3 tablespoons ghee
- 3 tablespoons heavy whipping cream/double cream
- drop of yellow food coloring
- Sprinkles for decorating (optional)
- 1 cup sugar
- 1/2 cup water
- In a mixing bowl, add milk powder, and the ghee in 2-3 increments. Mix well by rubbing in between your palms after each addition.
- Add 1 drop of yellow food coloring in the heavy cream.
- Add the heavy cream, 1 tbsp at a time and mix well. Mix until the mixture resembles coarse sand. Set aside
- Line a baking pan or tray of your choice with parchment paper or grease with ghee.
- To prepare the sugar syrup, add sugar, water, and 1 drop of yellow food coloring to a heavy bottom pan and bring to a boil. Once the syrup boils, turn your heat to medium and let boil, stirring occasionally, for approximately 6-8 minutes. Start checking your syrup at the 5-minute mark. The syrup should be 1 thread consistency or about 240 degrees Fahrenheit (115C) on a candy thermometer. Please view video for a visual.
- Once your syrup is ready, turn off the stove. Now add the milk powder mix into the pan. Mix well, making sure you break up any lumps and the syrup is thoroughly mixed.
- Transfer to your prepared tray and flatten smooth. Add desired sprinkles (traditionally its hundreds and thousands) and push into barfi with the back of a cup or spatula.
- Let cool/harden at room temperature. Do not cut into warm barfi as it will break apart easily. Let it cool completely. You can also refrigerate it if you're in a hurry.
- Once cooled, remove from pan and cut to desired shapes.
- If your syrup is a little over the 1 thread consistency, do not worry. This recipe will still work.
- If you have trouble with the syrup, I highly recommend a candy thermometer to check when your syrup comes to the correct consistency.
- You can make this barfi any color you'd like. Its just traditionally sold as "yellow barfi" in Fiji.
- You MUST let the barfi cool completely before cutting. If you can, let it sit for a few hours before cutting into it.
- After cutting, store in an air-tight container. They will continue to harden after cutting as well.
- If your mixture seems too wet, let it sit overnight just covered with a kitchen towel. This will help it dry out more.