Ingredients with Measurements:
- 1 cup khoya (mawa)
- 1/2 cup powdered sugar
- 1/4 cup all-purpose flour (maida)
- 1/4 cup semolina (suji)
- 1/4 cup milk
- 1/4 tsp baking powder
- 1/4 tsp cardamom powder
- Oil for deep frying
- Silver vark (optional)
- Chopped pistachios for garnish
Special equipment needed:
- Deep frying pan
- Mixing bowl
- Spatula
- Plate
Step-by-step instructions:
1. In a mixing bowl, crumble khoya and add powdered sugar. Mix well until sugar dissolves.
2. Add all-purpose flour, semolina, baking powder, and cardamom powder to the bowl. Mix well.
3. Gradually add milk and knead the mixture into a smooth dough.
4. Divide the dough into small equal-sized balls.
5. Heat oil in a deep frying pan over medium heat.
6. Gently drop the dough balls into the hot oil and fry until golden brown.
7. Remove the fried balls from the oil and place them on a plate lined with paper towels to absorb excess oil.
8. Allow the fried balls to cool down for 5-10 minutes.
9. Once the balls are cool enough to handle, flatten them slightly with your palms.
10. Cut the flattened balls into small diamond-shaped pieces.
11. If desired, place a small piece of silver vark on each piece.
12. Garnish with chopped pistachios.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for frying
Serving size:
Makes about 20 pieces
Nutritional information:
Calories per serving: 120
Fat: 6g
Carbohydrates: 14g
Protein: 3g
Substitutions for ingredients:
- Khoya can be substituted with ricotta cheese or milk powder.
- Semolina can be substituted with rice flour or cornmeal.
Variations:
- Add saffron strands to the dough for a fragrant and colorful twist.
- Instead of diamond-shaped pieces, make round balls and coat them in sugar syrup for a syrupy texture.
Tips and tricks:
- Make sure the oil is not too hot, or the kalojam barfi will burn on the outside and remain uncooked on the inside.
- Use a non-stick pan to prevent the barfi from sticking to the bottom.
- Do not overcrowd the pan while frying, as it will lower the oil temperature and result in uneven cooking.
Storage instructions:
Store the kalojam barfi in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat, microwave the kalojam barfi for 10-15 seconds or until warm.
Presentation ideas:
Arrange the kalojam barfi on a platter and garnish with chopped pistachios.
Garnishes:
Chopped pistachios
Pairings:
Serve kalojam barfi with a cup of hot chai or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the dough is too dry, add a little more milk to make it smooth.
- If the dough is too sticky, add a little more all-purpose flour to make it firm.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the kalojam barfi from absorbing excess oil.
- Use fresh ingredients to avoid spoilage.
Food history:
Kalojam barfi is a popular dessert in the Indian subcontinent, especially during festivals and weddings.
Flavor profiles:
Sweet, nutty, and aromatic
Serving suggestions:
Serve the kalojam barfi as a dessert after a meal or as a sweet snack.
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Region: Indian