Simply Blissful Living - Taste of Fiji

  Ingredients: 215 ml full fat whole milk (about 1 cup) 80 grams butter/ghee (5.5 tablespoons) 175 grams sugar (3/4 cup) 500 grams full fat milk powder (4 cups) 1 tsp lemon juice 2 tsp ground cardamom seeds 1 tsp vanilla extract (optional)  Sprinkles or chopped nuts for decorating Method: Line your setting dish with parchment paper In a heavy bottom pan (non-stick preffered), on medium to medium low flame, heat the milk and butter/ghee until butter/ghee melts. Add sugar and stir well until completely dissolved.  Add milk powder and ground cardamom. Stir well and cook on low heat for 5-6 minutes. The mixture will be thick. Be sure to keep stirring.  Once the mixture starts to leave the side of the pan, add lemon juice and vanilla extract. Stir well and cook for another minute or until the mixture starts forming a ball. (refer to video for reference).  Transfer to your setting dish, smoothen the top, and add sprinkles/chopped nuts.  Cut to pieces and allow to...

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!  Ingredients: 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)       For syrup 1 cup sugar  1/2 cup water  Method: 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 yel...

Let me start off by saying that this laddo is to die for! It is melt in your mouth goodness and everyone in my family, especially my 2 year old, loves it! The binding agent for this laddu is ghee (clarified butter). I have shared another sooji laddu recipe  on my blog, which uses condensed milk in addition to ghee to help with binding. These are both great and very tasty, however, this one is finer sooji and combined with the sugar and milk, its divine. This DOES NOT hold up well to extreme hot temperatures. I remember a friend of mine made these during our summer (100*F) to take to the temple and by the time she arrived, the whole batch had lost its form and melted in the container. So if its hot out, use the condensed milk recipe as it will not loose its form. But DO give this recipe a try at least once! You too will love it as much as we do, I promise!  Ingredients: 1 cup fine Semolina/Sooji 3/4 cup full fat powdered milk  1/2 cup icing/powdered sugar 1-2 tsp ground ca...