Milk Barfi

Instructions

1. Prepare the pan
   Line an 8x8 inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the paper with butter.
2. Combine wet ingredients
   In a heavy-bottomed pan, combine the milk, heavy cream, and butter. Heat on medium-low until the butter melts completely.
3. Add dry ingredients
   Add the milk powder and sugar to the pan. If using saffron, crush the strands between your fingers and add them now. Mix thoroughly to ensure there are no lumps.
4. Cook the mixture
   Cook on low heat, stirring continuously to prevent burning. This is crucial as the mixture can easily stick to the bottom. Continue cooking for about 15-20 minutes until the mixture thickens and begins to pull away from the sides of the pan.
5. Add flavorings
   Add the cardamom powder and rose water (if using). Mix well to incorporate the flavors evenly throughout the mixture.
6. Pour and set
   Pour the mixture into the prepared pan and smooth the top with a spatula. Immediately sprinkle the chopped pistachios and sliced almonds on top, gently pressing them into the surface.
7. Cool and cut
   Allow the barfi to cool completely at room temperature for about 2 hours. Once set, place in the refrigerator for an additional 1 hour to firm up. Remove from the pan using the parchment paper handles, then cut into diamond or square shapes using a sharp knife.