Shelina Permalloo’s easy pistachio barfi recipe

“The first time I made this recipe, I shocked myself at how quick it was! It’s so simple,” says chef Shelina Permalloo.

“These are super-addictive, so make sure to pack them away quickly, or you might end up eating them all yourself!”

Shelina Permalloo’s pistachio barfi

Ingredients
(Makes 18-20 pieces)

97g tin of sweetened condensed milk
150g milk powder
100g pistachios, shelled and blended to a fine powder
½tsp ground cardamom
Pinch of salt

To decorate:
Shelled and chopped pistachios
Gold leaf

Method

1. Line a 15 x 20-centimetre glass tray with baking paper. Gently heat the condensed milk in a non-stick saucepan over a medium heat for two to three minutes, stirring occasionally to prevent burning.

2. Stir in the milk powder, ground pistachios, cardamom and salt, and cook for another two to four minutes, allowing the mixture to thicken and come away at the sides like a thick dough.

3. Tip out the dough into the prepared tray and press it down firmly to flatten. Tumble over the chopped pistachios, and finish with some gold leaf for extra razzle-dazzle!

4. Leave to cool in the freezer for one hour or in the fridge for two to three hours, then cut it into small squares or diamonds. Store out on the counter for up to seven days.

What To Cook When Everyone’s Hungry by Shelina Permalloo is published in hardback by Ebury Press, priced £25. Photography by Danielle Wood. Available now.