Rose Barfi

Happy Diwali! I loveeeeee milk based sweets, aka Indian Mithai! And if you haven’t had any, you are missing out! The past few years I started experimenting with rose water and making all sorts of different rose flavored dishes. This rose barfi is my favorite one yet! You only need a few ingredients, and about 30 minutes to make the barfi! Then you let it cool in the fridge, and enjoy! You can serve as is or add a white chocolate drizzle and some dried rose petals on top!

Print Pin

4 from 1 vote

Rose Barfi

Course Dessert

Cuisine Indian

Cook Time 30 minutes minutes

Rest Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Ingredients

• 32 oz ricotta cheese
• 6 tbsp ghee divided
• 1 cup milk powder
• 14 oz condensed milk
• 2 tbsp rose water

Instructions

• Add the ricotta cheese and 2 tbsp ghee to a non stick pan over medium high heat.
• Constantly stir and let the liquid burn for about 15 minutes until the cheese has thickened.
• Once the ricotta cheese reduced in half, add the condensed milk, milk powder, 2 tbsp ghee, and the rose water into the pan.
• Constantly stir and let that reduce for about 5-10 minutes.
• Remove from heat, mix in another 2 tbsp ghee, and food coloring to make it pink.
• Pour into an 8 x8 pan (lined with parchment paper), and let the barfi mixture cool to room temperature.
• Let the barfi cool and firm in the fridge for 1 hour.
• Cut and enjoy!

If you make this Rose Barfi, be sure to tag me on Instagram @chandskitchen or Facebook Chand’s Kitchen 🙂 I would love to see your creations!