MILK BARFI / FUDGE IN MICROWAVE

The fat, old lady is growing older and lazier, always looking for quick kitchen solutions these days. Its a pretty long time I have not prepared a sweet, which had been a must do every week. I do them and end up eating them too which I am not supposed to. Then, I thought when did I become this selfish which I never was. The growing up teen very much needs different kinds of tit bits stored in the refrigerator. What is necessary is self control and not deprive the loved ones. Hence, yesterday morning I thought its weekend, let us prepare a sweet, an easy barfi / fudge kind of . My idea of preparing the milk  barfi / fudge in the microwave was to save time, energy and the curiosity to see how it turns up. Otherwise I use that wonder box only for heating and simple bakes. Oh! I now remember I do have a book on microwave cooking and I need to explore it . Well, that is a proof enough I am growing old and lazy, but as long as it happens gracefully, it should not be a problem. The main ingredient in this preparation is milk and sugar. Let us prepare this easy to do Milk Barfi / Fudge together in a microwave.

INGREDIENTS :

Full Cream Milk : 1litre
Powdered Sugar : 1/2 small tea cup
Milk Powder : 3tbsp
Rice Flour : 1tbsp
Rose Water : 2 tsp
Green Cardamom Powder : 1/4 tsp
Pistachios[chopped] : 1tbsp[optional]
Ghee[clarified butter] : 1tsp

METHOD :

Take the milk in a microwave proof deep bottomed big bowl. We will microwave the milk at high for 20 minutes, pausing every 5 minutes.

At each interval, we will stir the milk and scrape the sides. In the last lap we will add the powdered sugar and cardamom powder, stir and microwave for another 5 minutes.

Thereafter, we will switch off the microwave, let stand the bowl for few minutes. We will take out and let cool further, transfer to a greased plate. It will still be little soft.

We will add the essence, rice powder, milk powder, roasted & chopped pistachios, fold in well and knead for 6-10 minutes. We will grease a squared or rectangular box with little ghee and transfer the dough in it, level. We will cover it and refrigerate for about 2 hours.

We will take it out & turn it upside down on a plate, it will come out easily. Then, we would cut it into shape of our choice.

It can be stored refrigerated for 3-4 days. The best idea is to have it fresh.