Rub the ghee into the milk powder. Add the milk and cream slowly until you get a semi-solid consistency.
Sieve or rub the mixture through a 3mm sieve to make little balls called kankas, which should have a breadcrumb like texture. Keep aside.
Make the syrup by boiling the water and sugar until it bubbles up and becomes thick. Remove from the stove.
Add the kankas to the syrup and add any flavourings (e.g. ice cream essence), colourings and spices.
Stir gently until all combined. If thick add a bit more cream, and if thin add a bit more milk powder.
Return to stove and stir for one minute until mixed.
Pour into tray that is creased or lined with cling film. Allow to cool and set at room temperature before cutting. After a day, the barfi can be placed in the fridge if more setting is required.
Tips
This makes quite a lot, so halving the recipe is better if you're just making it for yourself.
The ice cream essence adds a nice flavour. But the good thing with barfi is that you can use any flavour combination.
