serves
12-16
prep
15 minutes
cook
40 minutes
difficulty
Easy
serves
12-16
people
preparation
15
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
Base
- 200 g (7 oz) unsalted butter, melted
- ½ tsp vanilla essence
- 270 g (9½ oz) plain (all-purpose) flour
- 70 g (2½ oz) desiccated coconut
- 190 g (6¾ oz) soft brown sugar
Caramel
- 200 g (7 oz) unsalted butter
- 190 g (6¾ oz) soft brown sugar
- 2 395 g (13¾ oz) cans sweetened condensed milk
For OG, add:
- 2 tsp vanilla essence
- ½ tsp salt
For barfi-spiced, add:
- 1 tsp vanilla essence
- 1 tsp ground cardamom
- ¾ fresh nutmeg (3 g), finely grated
Chocolate
- 200 g (7 oz) milk chocolate, chopped
- 150 g (5½ oz) dark chocolate, chopped
- 15 g (½ oz) unsalted butter
For barfi-spiced, add:
- 10 g (¼ oz) chopped toasted pistachio kernels
Setting time: 4 hours.
Instructions
- Preheat the oven to 180°C (350°F). Line a baking tray (I use a 24 × 34 cm/9½ × 13½ inch tray) with baking paper. (You can put a bit of butter between the paper and the tray to make sure it sticks and doesn’t move too much, if you like.)
- To make the base, mix the melted butter and vanilla in a bowl. In a separate bowl, mix all the dry ingredients with a good pinch of salt. Mix in the butter mixture. Evenly distribute the mixture over the prepared tray (I find the back of a spoon works best) and bake until lightly golden brown, about 15 minutes.
- OPTION 1: OG To make the caramel, get the butter and sugar in a saucepan over medium heat. Once the butter melts, whisk or stir constantly until it begins to bubble. Keep stirring for about 30–40 seconds, then, while continuing to whisk, add the condensed milk, vanilla and salt. Cook, still stirring, until the mixture becomes golden brown and begins to bubble. As soon as this happens, take off the heat, pour the mixture straight over the base and spread evenly. Put the tray back in the oven for a further 15 minutes. Remove and allow it to cool to room temperature.
- OPTION 2: BARFI-SPICED Do the same as option 1, adding the vanilla, cardamom and nutmeg along with the condensed milk.
- To finish: Either use a microwave to melt all the chocolate ingredients and a pinch of salt (try 20-second bursts) or use a double boiler (or a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water) and gradually heat until everything is melted. Pour on top of the caramel layer (the caramel should be cool before you do this). Sprinkle with pistachio if making the barfi-spiced version.
- Let the three-layered sweet chill in the fridge until the chocolate is set, about 4 hours. Slice (see Note) and serve.
Notes
- For a few years, I made giant slabs of these and gave out little bits as Christmas gifts for friends and family. My favourite part was the extras I cut for myself. I roughly chopped them and stuck them in the freezer for future sneaky snacks. They’re absolutely ridiculous mixed though ice-cream.
- Use a hot knife and wipe after every cut to get that perfect straight cut and clean edges.
Image and recipe from by Justin Narayan, photography by Rob Palmer. (Murdoch Books, RRP $39.99)
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
