200mls double cream
200gms milk powder
50gms unsalted butter
20gms crystallised ginger roughly chopped
1 ½ tsp ground cardamom powder
400gms condensed milk
120gms cocoa powder
2 tbsp chopped pistachios
Line a flat dish with parchment paper. In a bowl mix together the cream and milk powder to a thick lumpy dough like consistency and set aside. Heat the butter in a non stick sauce pan. Add the ginger pieces and sauté for 30 seconds followed by the cardamom powder. Stir keeping with the heat on low and add the condensed milk along with the cocoa powder. Mix them well until the cocoa powder has dissolved to make a runny chocolatey liquid.
At this stage add the cream & milk powder mixture. Stir to make sure there are no lumps. It will look like a solid mass but as you keep stirring it will smoothen up and start to leave the sides of the pan. Once it starts to leave the sides of the pan put it out in the flat dish.
With your fingers lightly spread out the barfi mix evenly into the dish and top with the chopped pistachios pressing into the barfi. Cool and set in the refrigerator for 2-3hrs or overnight. Cut into squares and serve.