I am moving to Bangalore from San Francisco next month, and have found this site invaluable. I hope you can help me a bit more.....

I tried making Barfi yesterday and while it tastes good, it's the consistency of toothpaste. I used whole milk and kept it at near boil or simmer for almost 4 hours (stirring all the while and boy are my arms tired!) and it never thickened. It reduced by more than half, but it never got thicker than cream.

Did I use the wrong milk? I know whole milk in India is not homogenized - could that be the problem? Would whipping cream work better?

All advice appreciated!

Can't help with that but I'm sure Mamta will have some ideas !

Steve

Hi Lisa

When I was young (!), my hand used to get tired of stirring milk cooking slowly for making into mawa and various other slow cooked things. When I asked my mother how much longer it was going to take, her reply was always "patience child, patience" :-)! There is really no other option but to let it simmer until it becomes almost solid. Then leave it to cool, it will firm up a bit more. I usually do it on a back burner, while I am cooking other things in the kitchen or cleaning out a cupboard etc.

I have just got a recipe for making mawa from powdered milk by steaming it, seems much, much easier. I am going to try it as soon as I get home, well within a day or two. I have checked in and I am now waiting in the airport lounge at San Francisco airport, on my way back to London.

Best wishes

Mamta