Millionaire's Barfi Fudge: Easy to Make, Low Carb
Indulge in the luxury of Millionaire’s Barfi Fudge, a delicious variation of traditional Diwali delicacies where the East meets the West. 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 the joy of savouring something extraordinary during the festive season without compromising your health goals.
Ingredients
Barfi Layer
- ¾ cups Almond Flour 120g
- ¼ cup Coconut Flour 26g
- 2 tbsp Sweetener
- ½ tsp cardamom
- 2 tbsp ghee
- ¼ cup coconut milk
Caramel Layer
- 1 cup Low-Carb Light Caramel Recipe See Ingredient Notes for link https://platedfocus.com/low-carb-caramel-sauce-five-easy-ingredients/
Chocolate Fudge Layer
- ½ cup Whipping cream
- 1 tbsp Butter
- ½ cup Krisda Chocolate Chips
Decoration
- Edible Gold Leaf
Instructions
Barfi Layer
- 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.
- Reduce the heat and add sweetener and cardamom, stirring to blend them into the flour for a few minutes.
- Then, add the remaining ghee (1 tablespoon) and coconut milk. Continue cooking and stirring until the mixture thickens and clumps up, resembling wet sand.
- 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.
- 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.
- Refrigerate the barfi until it has chilled for about 20 mins.
Caramel Fudge Layer
- To create the caramel layer, follow the low-carb, light caramel sauce recipe. After adding the date syrup, continue to simmer the sauce until it reaches a darker colour, stirring continuously. Once the desired colour is reached, remove the sauce from the heat and let it cool in the pan for 10 minutes.
- 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
- 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.
- 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.
- 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
- 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.
Cut Millionaire’s Barfi Fudge
- 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.
- 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.
- 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.
- Once you’ve made the initial cut, divide the barfi into four-quarter rectangle pieces and then into 16 pieces for equal-sized servings.
Notes
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.