[chalkdust]

what is this?

where cann i get it locally?

most grocery stores only have skim powdered milk.

would a mexican or indian grocery store have it?

what kind of people use this (i have seen it in indian and trinidadian indian recipes)

[chalkdust]

all i cann find is fat free powdered milk

can i substitute cream for some of the water in this recipe? or jsut make a lower fat version with the fat free powdered milk???

well i cant really substitute cream for water as the water is used to make a syrup....

I also have a question.

to make sure this recipe works... how sohuld i handle the sugar syrup, its hard for me to get the right temp on sugar syrups... even with a candy thermometer!!!


please look at the following recipe and tell me what u think?

Trinidad Barfi
Ingredients:
2 cups sugar
3/4 cup water
1 tablespoon grated ginger
4 cups full-cream powdered milk
1 cup thick or heavy cream
multicolored sprinkles
Directions:
1. Grease a 9×9 inch glass dish
2. Combine sugar, water, and ginger in small saucepan
3. Boil for about 10 minutes, just until sugar spins a thread
4. Combine 2 cups milk with cream, mix thoroughly
5. Pour sugar syrup into milk mixture, mix well
6. Stir in the additional 2 cups of powdered milk, mixing well.
7. Push mixture into greased dish using the back of a spoon
8. Decorate with sprinkles (multicolored)
9. When almost set, cut into squares.
Makes 16 squares
My squares were still a tad gooey when cut, they should have the consistency of fudge when completely set… but you get the idea
And remember, in Trinidad it’s not barfi without the SPRINKLES!!!

[ED BUCHANAN]

Based on the NESTLE label this product is available in european market. As far as the dry milk never saw it in this country.Try the internet. I would think you could substitute condensed milk.

[chalkdust]

the nestle product is table cream, we can get it here in markets that have european goods.

never knew what table cream was

the recipe i posted says full cream (heavy cream, but in the pic there is a can of table cream.. maybe its the same thing) well condensed milk is liquid and powdered milk is not, it has to be firm and fudgy when done....

[DC Sunshine]

Just wondering how much of a difference the full cream milk powder would make compared to skim milk powder -there's not really a huge difference in the fat content.

Why not try a batch (or a smaller quantity) if you have the chance?

BTW, it sounds like a dieter's delight

[chalkdust]

Originally Posted by DC Sunshine

Just wondering how much of a difference the full cream milk powder would make compared to skim milk powder -there's not really a huge difference in the fat content.

Why not try a batch (or a smaller quantity) if you have the chance?

BTW, it sounds like a dieter's delight

i know lol. it is a good source of simple energy

yeah i think u are right, it will still be plenty rich due to the heavy cream....


the indian way of doing it is to make rabadi or milk fudge by slowly simmering whole milk. the trinidad way is slightly easier as it uses powdered milk. also in India there are more variations, with coconut, cashews and istachios. most trtini versions are jsut the milk and the ginger or cardamom unless u go toa family that is very traditionally indian! but there is a carrot burfi in trinidad that is very close to indian burfis....

ras gullas in triidad are also made with poowdered milk. (creamy milky deep fried dumplings simmered in a sweetened fragrant cream sauce)