Last updated on October 28th, 2024

Indulge in the luxury of Millionaire’s Barfi Fudge, a delicious variation of traditional Diwali delicacies. These delectable treats are crafted to be low in carbs and free from refined sugar, making them a guilt-free pleasure.

Impress your guests with these barfis’ luxurious taste and decadent texture, and revel in savouring something extraordinary during the festive season without compromising your health goals.

Millionaire’s Barfi Fudge

Step up your Diwali game with Millionaire’s Barfi Fudge. Why settle for a regular barfi when you can have one with delusions of grandeur? It’s like a three-layered symphony of sweetness – first, a decadent almond barfi layer, then a delicious gooey caramel layer, and finally, a rich chocolate fudge layer.

And the best part? It’s surprisingly easy to make and the gold standard of Diwali treats, even if I say so myself! See it as a perfect dessert with a trust fund. So go ahead, treat yourself like royalty this Diwali!

Ultimate Layered Sweet

Layered sweet treats are indeed a special treat. The melding of flavours in every bite is an experience to savour. Whether it’s the smoothness of Amaretto Cheesecake Mousse or the freshness of Strawberry Parfaits, the combination of layers creates a delightful sensation. And then there is the Millionaire’s Barfi Fudge, with its melt-in-your-mouth texture, making it a genuinely indulgent affair.

Halloween and Diwali Treat

This year, with Halloween coinciding with Diwali, I wanted to create a low-carb treat that I could enjoy while resisting the temptation of the candies my husband likes to give out to trick-or-treaters. 

As I light the candles for Diwali and perform a prayer or two this year, I’ll indulge in these millionaire’s barfis. It’s a moment of peace and celebration as our girls are older and busy, and I can embrace this time for myself.

Why You Will Love Millionaire’s Barfi Fudge

• It’s not just a delicious treat. It’s also low-carb, keto-friendly, and sugar-free, making it perfect for those with diabetes.
• It won’t spike your blood sugar, keeps you in ketosis, and stays within your carb budget. 
• Enjoy the fusion of chocolate caramel flavours and different textures in this easy-to-make treat. 
• All three delicious layers will remind you of classic millionaire shortbread bars. 
• Impress your guests at Diwali or any party with these impressive millionaire barfi bars. They’ll be amazed at your culinary skills and the deliciousness of this low-carb, keto-friendly dessert.
• It does not contain refined sugar, all-purpose flour, or milk powder, which are typical ingredients in regular barfi recipes.

What is Barfi?

Barfi, also known as “mithai” or “burfi,” is a famous Indian and Pakistani sweet traditionally served during religious festivals and celebrations such as Diwali and Holi.

It is akin to fudge but made using milk powder, condensed milk, and granulated sugar. Barfi is a staple at Indian weddings and is typically very sweet. It has various flavours, including almonds (badam), cashews (kaju), and coconut, with food colouring, saffron, and rosewater.

Barfis are usually cut into squares like fudge or diagonals and presented on a platter as bite-sized treats.

A Marriage of Millionaire Shortbread and Barfi Fudge

What is a millionaire’s shortbread?

Millionaire shortbread bars are a classic dessert that originated in Scotland in the 1950s. Like Twix bars, they consist of three layers: a buttery shortbread base, a gooey caramel layer, and a fudgy chocolate layer. However, unlike Twix bars, they are not entirely covered in chocolate.

How is this barfi fudge similar to millionaire’s shortbread?

This barfi fudge recipe is similar to Millionaire’s shortbread in that the top two layers—the caramel and the chocolate layer—are similar. However, I’ve swapped the bottom layer with a barfi recipe instead of a shortbread crunch.

Like the Millionaire’s shortbread, this fudge recipe involves a three-stage process, resulting in delightful fudge bars that blend the flavours of a traditional Millionaire shortbread with the traditional Barfi or Indian fudge texture.

Can I eat Barfi on a Keto or Low-carb diet? 

Barfi is typically made with granulated sugar, milk powder, or condensed milk, so it is not ideal to eat if you are on a keto or low-carb diet. You may get away with eating one small piece, but they are so yummy that you sometimes eat more than one.

Therefore, it’s best to make your own so that you know what goes into it. All the layers in this Millionaire’s Barfi is low carb and keto-friendly.

Carbs and Servings in Millionaire’s Barfi Fudge

The recipe makes 16 pieces of delicious barfi fudge. Each piece is tasty, satisfying, and suitable for those following a keto diet. Compared to the Carb Manager app, a general regular barfi contains 17.9 total carbs and 17.8g of net carbs, while this barfi has only 5.2g of net carbs, making it a much lower-carb option.

Just over 5g net carbs per serving

• 13.7g of carbohydrates
• 8.5g of fibre
• 5.2g of net carbs

Ingredient Notes

Barfi Layer

Almond & Coconut Flour: Kirkland brand almond flour from Costco and Coconut Flour bought online.

Ghee: If store-bought ghee is unavailable, you can easily make it at home. Heat butter until the milk solids settle to the bottom and the water evaporates, leaving behind the clear, golden liquid known as ghee. This homemade ghee can be a cost-effective substitute for store-bought ghee.

Coconut Milk: This helps to bring all the ingredients together and form a fudge-like consistency in regular barfi.

Sweetener: Use monk fruit, erythritol, or your preferred sweetener as a substitute for sugar.

Cardamom: Ground cardamom adds a little flavour to the almond barfi, keeping it within the traditional Indian flavours.

Caramel Fudge Layer

You’ll need low-carb light caramel sauce for the caramel layer, which you should cook a little longer than directed in the recipe to achieve a darker colour. Here are notes on the ingredients:

Whipping cream: I Use 35% whipping cream, but heavy and double cream can be used instead.

Sweeteners: I suggest combining white and golden monk fruit and grinding them into a powder using a spice or coffee grinder for this recipe. This combination helps to preserve the desired balance of caramel flavour. Alternatively, if you have Allulose or xylitol, you can use them instead of regular monk fruit to ensure a consistent texture in the caramel sauce.

Unsalted Butter: I prefer to use unsalted butter to control the saltiness in this recipe. Salted butter may make your caramel sauce taste a bit like butterscotch sauce, and if that’s what you are aiming for, then by all means, feel free to use salted butter.

Date Syrup: I use Liva’s organic and gluten-free natural date syrup, which I found in the health section at my local grocery store. It is made with pure dates with no sugar added, and it tastes neutral, so it will not dominate the overall taste of this sauce. Add one teaspoon of molasses at a time or simmer the cream mixture longer if you want a darker colour.

Vinegar: I add a bit of vinegar at the end of making caramel sauce to prevent it from becoming too hard when it’s in the fridge. I’ve discovered that some recipes also recommend using this technique, and I’ve noticed that it stops the sauce from turning into a solid mass after a couple of days, keeping it more spreadable.

Chocolate Fudge Layer

Chocolate: This recipe uses low-carb or keto chocolate, such as Lily’s Dark or Krisda chocolate chips. 

Cream: Whipping or heavy cream will keep the chocolate soft without quickly melting at room temperature. 

Butter: Melting a small amount of butter with the chocolate and cream will produce a smooth, silky texture.

Edible Gold Foil (optional)

If you’re using gold edible foil (verka) for decoration, just a heads up that it’s delicate. I got mine on Amazon. Use tweezers or a toothpick to lay it carefully on the chocolate. It can get messy, so take your time and enjoy the process!

Equipment Notes and Tricks

• Shallow non-stick pan or sauce pan: Any pan that has a non stick layer will work for this recipe.
• Baking pan or tray: I used a 4×8-inch baking pan, but you can double the recipe for a square 8×8-inch baking pan.
• Parchment paper: Line the pan with parchment paper to help lift the barfi fudge from the pan when set.
• Measuring Cup: I use the rounded side of a measuring cup to flatten out my barfi layer, but you can also use a spatula or lay some parchment paper over it and flatten it with your hand.
• Tweezers: Use tweezers or a blunt-edged knife to lift the gold edible foil out of its packaging and onto the barfi.
• Soft pastry brush or unused makeup brush: A soft brush will set the edible gold leaf in place without making marks on the chocolate surface.
• Bain-Marie: Place a heatproof bowl over a saucepan of simmering water to melt the chocolate.

How to Make Millionaire’s Barfi Fudge

Barfi Layer

1) Melt one tablespoon of ghee in a non-stick pan over medium heat. Add almond and coconut flours, and stir to lightly toast them for about 3-5 minutes until a nutty aroma develops.

2) Reduce the heat and add sweetener and cardamom, stirring to blend them into the flour for a few minutes.

3) Then, add the remaining ghee (1 tablespoon) and coconut milk. Continue cooking and stirring until the mixture thickens and clumps up, resembling wet sand.

4) After cooking for a couple of minutes, remove from the heat and allow the mixture to cool in the pan for 5 minutes. Transfer the barfi into a lined baking pan, evening it out to cover the sides and pressing it firmly.

5) Using the side of a measuring cup can help pat the barfi down to ensure a compact and firm base layer for the millionaire barfi.

6) Refrigerate the barfi until it has chilled for about 20 mins.

Caramel Fudge Layer

1) To create the caramel layer, follow the low-carb, light caramel sauce recipe.

2) After adding the date syrup, continue to simmer the sauce until it reaches a darker colour, stirring continuously.

3) Once the desired colour is reached, remove the sauce from the heat and let it cool in the pan for 10 minutes. 

4) After chilling the barfi in the fridge, pour the caramel sauce over it, covering the entire surface. Lightly tap the pan on the tabletop to level the caramel layer, then return the pan to the fridge to chill. While the caramel layer sets, you can start preparing the chocolate fudge layer.

Chocolate Fudge Layer

1) To create the chocolate layer, you’ll need to set up a bain-marie. Fill a pan with water halfway and bring it to a boil. Then, lower the heat and place a heatproof bowl large enough to sit over the pan. You can use a metal dish with a handle that fits over the top of the pan.

2) Add the chocolate chips, cream, and butter into the bowl and stir until all the chocolate has melted and the cream, butter, and chocolate have blended to a smooth, silky consistency. Once the mixture is ready, take the pan off the heat and rest for 3-5 minutes.

3) Next, remove your barfi and caramel layer from the fridge and pour the cooled chocolate fudge layer over the caramel layer, swirling the pan around to cover the surface. Tap the pan on the counter to even it out, then place it back in the fridge for 20 minutes to allow the fudge to set.

Add edible gold leaf

1) I recently tried using gold edible foil for the first time in a recipe because it’s Diwali season. Use tweezers to lift the foil and gently place it on the chocolate surface. Since the foil can break, it’s OK to set it randomly. I used a pastry brush this time, but a softer brush, like a makeup eyebrow brush, would work better next time. Pat the foil down onto the chocolate.

How to cut millionaire’s barfi fudge

1) After your Millionaire Barfi Fudge has set in the refrigerator, gently remove it from the pan by lifting the parchment paper and placing it onto a clean, dry chopping board. Peel back the parchment paper to lay it flat on the board.

2) Using a tall glass filled with warm water for clean cuts, dip a sharp knife into the water, dry it, and make one extended cut in the middle of the barfi from one end to the other.

3) Carefully slide the knife along the center without lifting it. Remember to dip the knife in warm water before each cut. This will help maintain a smooth and clean cutting process.

4) Once you’ve made the initial cut, divide the barfi into four-quarter rectangle pieces and then into 16 pieces for equal-sized servings.

How To Switch the Barfi Fudge Layer with Shortbread

1. Switch the bottom layer with a low-carb shortbread recipe like the Ted Lasso Biscuits recipe on this site.
2. Reduce the shortbread recipe amount to half, follow the Ted Lasso biscuits instructions, reduce the baking time, and cool in the pan.
3. Then, cover with the caramel and chocolate fudge layers. Alternatively, you can use any shortbread recipe instead of the almond barfi layer if you are not on a low-carb diet or watching your carbs.

Best Tips for Making Millionaire’s Barfi Fudge

• The almond barfi should have a wet, sandy texture and clump up when ready.
• Use a measuring cup to flatten the almond barfi.
• Chill each layer so they don’t blend.
• Simmer the low-carb caramel sauce longer to make it darker and stand out from the almond barfi.
• Melt your chocolate using the Bain Marie method or microwave in 20-second increments until smooth.
• Let the chocolate cool slightly before layering it over the caramel to prevent it from melting.
• Use tweezers or a blunt knife to place edible foil on the chocolate.
• Thinly trim the edges of the barfi before making the initial cuts for appeal and presentation.
• Dip your knife in warm water before each cut to ensure a smooth, clean-cutting process that won’t disturb the barfi layers.

How to Serve Millionaire’s Barfi Fudge

This is the fun part: serve your millionaire’s barfi on a platter and let them take centre stage! For they are one in a million, of course! You can stack them like I have in the images or lay them side by side in a single layer. However, be mindful that they do become soft when handled too much. So once you have them set on a plate, try not to move them around too much.

Storage Notes

Store the barfis in an airtight container in the fridge for up to 7 days or in a freezer-safe container for up to 1 month.

They taste cold from the fridge, but if you want to savour each flavour separately, let them warm up before indulging.

Defrost them in the fridge for 30 minutes, then set them on a plate and let them hang out at room temperature for about 15 minutes.

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