Ingredients with Measurements:
- 2 cups of grated khoya (mawa)
- 1 cup of powdered sugar
- 1/2 cup of water
- 1/4 cup of chopped almonds
- 1/4 cup of chopped pistachios
- 1/4 cup of chopped cashews
- 1/4 cup of raisins
- 1/4 teaspoon of cardamom powder
- 1/4 teaspoon of saffron strands
- 1 tablespoon of ghee
Special equipment needed:
- A non-stick pan
- A square or rectangular tray
Step-by-step instructions:
1. Heat the non-stick pan on medium heat and add ghee to it.
2. Add grated khoya to the pan and stir continuously until it turns light brown.
3. Add powdered sugar to the khoya and mix well until it melts and combines with the khoya.
4. Add chopped almonds, pistachios, cashews, raisins, cardamom powder, and saffron strands to the mixture and stir well.
5. Grease the tray with ghee and pour the mixture into it.
6. Spread the mixture evenly in the tray and let it cool down for 10-15 minutes.
7. Cut the mixture into small square or diamond-shaped pieces.
8. In a separate pan, add water and sugar and let it boil until it forms a thick syrup (chashni).
9. Dip each piece of barfi into the chashni and let it soak for a few seconds.
10. Take out the barfi pieces and place them on a plate to cool down.
11. Garnish the barfi pieces with chopped nuts and saffron strands.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
This recipe makes around 20-25 pieces of barfi.
Nutritional information:
Calories per serving: 150
Total fat: 8g
Saturated fat: 4g
Cholesterol: 15mg
Sodium: 30mg
Total carbohydrates: 18g
Dietary fiber: 1g
Sugar: 16g
Protein: 4g
Substitutions for ingredients:
- You can use store-bought khoya instead of making it at home.
- You can use any type of nuts or dried fruits of your choice.
- You can use jaggery instead of sugar to make the chashni.
Variations:
- You can add rose water or kewra water to the chashni for a different flavor.
- You can add cocoa powder to the khoya mixture to make chocolate barfi.
- You can add coconut powder to the khoya mixture to make coconut barfi.
Tips and tricks:
- Stir the khoya continuously to prevent it from sticking to the pan.
- Use a sharp knife to cut the barfi into pieces.
- Let the barfi cool down completely before dipping it into the chashni.
- You can store the barfi in an airtight container for up to a week.
Storage instructions:
Store the barfi in an airtight container at room temperature for up to a week.
Reheating instructions:
You can reheat the barfi in the microwave for a few seconds before serving.
Presentation ideas:
Arrange the barfi pieces on a plate and garnish them with chopped nuts and saffron strands.
Garnishes:
Chopped nuts and saffron strands.
Pairings:
Serve the barfi with a cup of hot tea or coffee.
Suggested side dishes:
None.
Troubleshooting advice:
- If the khoya mixture is too dry, add a tablespoon of milk to it.
- If the chashni is too thick, add a little more water to it.
Food safety advice:
Make sure to use fresh and good quality ingredients. Wash your hands and utensils before cooking.
Food history:
Barfi is a popular Indian sweet that is made during festivals and special occasions. It is believed to have originated in the Mughal era and was made with khoya, sugar, and nuts.
Flavor profiles:
Sweet, nutty, and aromatic.
Serving suggestions:
Serve the barfi as a dessert after a meal or as a snack with tea or coffee.
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Region: Indian