Chocolate Barfi

• whole milk↗220ml ml
• salted butter↗70g g
• granulated sugar↗120g g
• ground cardamom↗½ tsp tsp
• saffron threads↗10
• milk powder↗400g g
• dark chocolate↗300g g
• mini edible dried roses↗

  or rose petals and crushed pistachios for garnish

Step-by-step instructions

1. 1

   Line a 20 × 20 cm baking tin with parchment paper (or use a silicone mold if you prefer). Warm the milk in a heavy saucepan over medium heat until steam appears, then add the butter and stir until melted. Add the sugar, cardamom and saffron and continue stirring until the sugar dissolves. Reduce the heat to low and whisk in the milk powder until you obtain a thick, smooth dough.

2. 2

   Continue cooking the mixture for 10–15 minutes, stirring constantly, until it begins to thicken and pull away from the sides of the pan, eventually forming a ball resembling a paste. It is important to keep stirring to prevent sticking. Transfer the paste into the baking tin and smooth it to the edges with a silicone spatula. Let it cool to room temperature, about 1 hour, then chill for 30 minutes to set.

3. 3

   Break the chocolate into pieces and melt it in a heat‑proof bowl in the microwave, 10 seconds at a time, stirring between intervals, or melt it over a bain‑marie, ensuring the bowl does not touch the water. Turn the barfi onto a cutting board and cut it into 25 equal squares.

4. 4

   Insert a cocktail stick into a piece of barfi and dip it into the melted chocolate, turning to coat all sides. Let the excess drip back into the bowl. Repeat with the remaining barfi, placing them on a parchment sheet, then sprinkle with edible rose petals and crushed pistachios. Allow to set completely, about 1 hour. Store chilled in an airtight container for up to two weeks.