• Wash, peel and finely grate the ginger.
• Add milk powder and cream to a large bowl.
• Mix the cream into the powder for about 10 to 15 minutes. The mixture should form clumps before becoming powdery again (a food processor can help).
• Add a small amount of the powdery mixture to a sieve.
• Sift this mixture over a clean bowl. Break up any lumps.
• Repeat until the milk-cream mixture is completely sifted.
• Set aside.

Syrup (paag)

• Place a large saucepan on medium heat.
• Add sugar, water, ginger and cardamom powder to the pan.
• Stir to dissolve the sugar.
• Reduce the heat to low.
• Leave to boil for 15 to 20 minutes until the syrup becomes thicker, frothy, forms a sugar layer on the sides of the pan, approaches 230°F, drops off the spoon at two spots and is on the verge of forming threads.

Form barfi

• Add half of the finished syrup carefully to the sifted milk and cream.
• Combine using a spoon or spatula.
• Continue adding small amounts of the syrup until the mixture holds its shape when compressed and does not fall apart.
• Butter a baking tray or dish.
• Add the mixture to the tray.
• Squeeze down to compress the mixture and remove any air pockets (don’t forget the edges).
• Top with the nonpareils or sprinkles. Press them into the barfi mixture.
• Set aside to cool for 10 minutes.
• Soak the blade of a thin knife in warm water.
• Use the warmed, wet knife to score and cut the barfi into squares. Do not remove the barfi yet.
• Set aside to cool completely and harden (approx 3 hours).
• Run the knife along the edges and the cut lines.
• Remove the barfi from the tray. Serve or parcel and gift friends and family.