20g butter, plus extra for greasing
¾ tsp saffron
200g milk powder
110g stem ginger, plus 2 tsp syrup from the jar
60g skinned almonds
200ml double cream
400g condensed milk
Grease and line a 20cm by 20cm square dish with baking parchment. Put the saffron in a small bowl and add 2 tbsp. warm water. Leave to infuse for 10 minutes. Sift the milk powder into a large bowl. Roughly chop the stem ginger and 50g almonds. Finely chop the remaining 10g almonds. Set a large non-stick saucepan over a low heat, add 20g butter and leave to melt. Pour in the double cream and saffron strands and water and stir constantly for 30 seconds. Add the condensed milk and simmer for 2 minutes, then stir in the 50g roughly chopped almonds and three quarters of the stem ginger. Gradually whisk in the milk powder a little at time. Once all the milk powder has been added, continue to whisk for 2 minutes more, until smooth. Swap the whisk for a rubber spatula and continue to stir for a further 6-8 minutes, until the barfi mix has thickened and begins to leave the sides of the pan.
Pour into the prepared dish and smooth the surface. Scatter the reserved stem ginger and the finely chopped almonds over the top and leave to cool to room temperature. Cover with cling film and chill in the fridge overnight. Cut into equal-sized pieces and serve.