Melt in your mouth Barfi with dates (made using olive oil)

1 hour 20 mins    Cakes This melt in your mouth Barfi is a modern twist on a traditional Indian sweet while still holding on to authenticity, delicately infused with saffron, cardamom, and rose. Made with dates and olive oil, it begins with a gentle crumble that softens into a rich, fudgy texture. The natural sweetness of dates adds depth and warmth, while olive oil lends a light, smooth finish that sets it apart from the classic ghee-based version.

Elegant, fragrant, and perfectly balanced, this barfi is a beautiful way to celebrate Diwali or any festive occasion, where timeless flavours meet a contemporary touch. Prep time: 5 minutes

Cook time: 20 minutes

Total Time: 25 minutes (plus 3 hours of refrigeration)

Yields: 64 pieces Contains: Dairy, Gluten Free from: Meat, Seafood Vegan alternatives: N/A

Ingredients

• 225 ml milk

• 450 grams whole milk powder 

• 80g Terra Delyssa refined olive oil

• 190g sugar

• 4-5 strands saffron

• 1 1/2 tablespoons crushed cardamom

• 3/4 teaspoon lemon juice 

• 1/2 teaspoon rose essence

• 1 teaspoon vanilla essence

• 12 pitted dates cut into 1cm cubes (I used Terra Delyssa)

• 1 tablespoon sliced almonds

• 1 tablespoon rose petals (optional)

Method

1. Line an 8 X 8 inch square tray with parchment paper along the bottom. Sprinkle sliced almonds and rose petals (if using) evenly on the base.

2. Heat milk on medium heat in a wok.

3. Stir in the olive olive oil, sugar and saffron, and keep stirring until the sugar is fully dissolved.

4. Lower the heat to the lowest number setting.

5. Add in the milk powder and stir constantly. Do not put the spatula down for even a second. 

6. After 6 minutes add in the cardamom, vinegar, rose essence and vanilla essence. You will see the mixture transform into a dough like formation,  this could take anywhere around 8 minutes depending on the heat and pan size. You know it is ready when the mixture is a little softer than fresh play dough, you should be able to take some dough with your fingers and comfortably make a small ball. Try not to over cook the dough or the result will be crumbly. Remove from he stove and lastly mix in the dates.

7. Put the mixture into the tray and press it down with the spatula until it is evenly distributed and on the tray and has a smooth surface. 

8. Allow to fully cool (around 30 minutes), then refrigerate for 3-4 hours.

9. Turn out onto a chopping board and remove the parchment paper. To cut cubes, slice vertical lines around 1 inch apart, then cut horizontal lines 1 inch apart. Store in an airtight container in the refrigerator for up to a week or freeze for 3 months and defrost before eating. Happy cooking!