Dulce de leche barfi

I yearn for anything caramel toffee-like when it's cold and depressing as it's been in London for the past couple of weeks. You'd think it's the middle of April and the temperature should be bearable, but alas, this is the UK! Though despite the gloomy meteorological conditions, nothing can cheer  me up like warm toffee aromas, the very word 'Dulce de leche' conjures up warm sunny shores and caramel ice cream...I adore Pakistani mithai's (sweets, especially halvas) and have a serious weakness for fudge. My earliest memories of my mother and I cooking together were of us making fudge together on board a rocking cargo liner, this odd combination being  as  my father was a Captain in those days (prior to him becoming a lawyer at age 40!) - and we traveled to many exotic destinations with him. This meant that with many months of  'on board' boredom my mum explored her passion for cooking with experimental dishes and getting inspiration from many port along he way. One of her many attributes in the kitchen was (and still is), whipping up things before one had a chance to ask her - like she mind read our sweet tooth. Her fudge was loved by all and was whipped up in about 30 seconds from what I remember! But then I was 5!Here is a version of her simple quick recipe of fudge combined with the incredible caramel-y dulce de leche and the traditional flavours of Pakistani barfi. What is created is a chewy toffee fudge with a flavour that resembles the nuttiness of a halva I grew up loving called Habshi Halva, a with roots from the kitchen's of the Mughal emperors  The used of condensed milk is not far off from the traditional milk based 'khoya' that is used traditionally in Pakistan to make sweets. Khoya is whole milk thickened by heating slowly and labouriously until all the moisture evaporates and you are left with either a thick or grainy consistency, used to make Gulab Jamans, Barfi etc. Though it is usually substituted with condensed milk or even  dried milk like I do in my Earl Grey gulab jaman recipe.Moving on to this sweet delight - I have found a cheats way to create not just the right consistency but also the authentic dulce de leche taste - and what you get is a caramel fugde barfi!  In this recipe I use Carnation's caramel condensed milk, which is real dulce de leche. Gone are the days of boiling that tin of condensed milk, Carnation, it seems, wised up and created this for us! You could of course do that should you not be able to procure it, but most big supermarkets stock it. And here you go, I have created a cross cultural version of a dessert that keeps beautifully and will loved by everyone! Expect your kitchen and your home to attract unwanted attention as the waft of the steaming sweet nutty caramel will envelop your space! You will revisit that every time you sniff as you bite the barfi - oh and you will eat it, no matter how decadent, I mean I just ate one while writing this post!Enough for at least 10-15 people, depending on size and takes about 15-20 minutes to cook and 30 minutes cooking timeIngredients:1 can of Carnation caramel condensed milk1 tsp ghee, and a little to spread on a plate later to cool the barfi1/2 tsp freshly ground cardamom seeds1 tbsp dessicated coconut1/2 cup ground almonds (I soak whole almonds overnight and then peel and grind with water, but store bought skinless almonds ground at home can be used)Method:1. Heat a wok like pan on medium heat and add the ghee, once melted pour in the tin of caramel condensed milk and stir continuously (about 10-12 minutes) and ensure all the lumps are evened out. Stir until the milk starts to leave the sides of the pan, add the cardamom, almond and coconut. Stir further everything is mixed well. Take off the heat.2. Rub some ghee on a flat plate and pour the thick milk mixture and flatten into a square shape with a spoon, until it is about a quarter of an inch thick. Allow to cool for about 30 minutes and cut into squares and pull off and shape into whatever shape you like!3. Traditionally most mithai's are decorated with pure silver leaf 'varq' failing which you can either sprinkle with dessicated coconut or adorn with a roasted whole almond! - expect a toffee like chewy consistency and it can keep in a cool dry place for a week or so, in fact it dries up and resembles a fudge within a few days. Enjoyed here with a cup of cardamom tea!