Ingredients with Measurements:
- 1 cup besan (gram flour)
- 1 cup malai (thick cream)
- 1 cup sugar
- 1/2 cup ghee (clarified butter)
- 1/2 tsp cardamom powder
- 1/4 cup chopped almonds
- 1/4 cup chopped pistachios
Special equipment needed:
- Square baking dish
- Parchment paper
Step-by-step instructions:
1. In a heavy-bottomed pan, heat ghee over medium heat. Add besan and roast it for 10-12 minutes, stirring continuously, until it turns golden brown and fragrant.
2. Add malai to the pan and mix well. Cook for 5-7 minutes, stirring continuously, until the mixture thickens and starts to leave the sides of the pan.
3. Add sugar and cardamom powder to the pan and mix well. Cook for another 5-7 minutes, stirring continuously, until the sugar dissolves and the mixture thickens further.
4. Remove the pan from heat and pour the mixture into a square baking dish lined with parchment paper. Spread it evenly and sprinkle chopped almonds and pistachios on top.
5. Let the mixture cool down to room temperature and then refrigerate for 2-3 hours, until it sets completely.
6. Once set, remove the barfi from the baking dish and cut it into small squares.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Refrigeration time: 2-3 hours
Temperature:
Medium heat
Serving size:
Makes 16-20 pieces
Nutritional information:
Calories per serving: 180
Fat: 10g
Carbohydrates: 21g
Protein: 3g
Substitutions for ingredients:
- Malai can be substituted with heavy cream or evaporated milk.
- Ghee can be substituted with unsalted butter or coconut oil.
- Almonds and pistachios can be substituted with any other nuts of your choice.
Variations:
- Add saffron strands to the mixture for a more aromatic flavor.
- Add a few drops of rose water to the mixture for a floral flavor.
- Add cocoa powder to the mixture for a chocolatey twist.
Tips and tricks:
- Make sure to roast the besan well to avoid a raw taste in the barfi.
- Stir the mixture continuously to avoid any lumps.
- Use a sharp knife to cut the barfi into neat squares.
- Store the barfi in an airtight container in the refrigerator for up to a week.
Storage instructions:
Store the barfi in an airtight container in the refrigerator for up to a week.
Reheating instructions:
Serve the barfi chilled.
Presentation ideas:
Arrange the barfi squares on a platter and garnish with chopped nuts.
Garnishes:
Chopped nuts, edible silver leaf (varak)
Pairings:
Masala chai, coffee, milk
Suggested side dishes:
None
Troubleshooting advice:
- If the mixture is too dry, add a little more malai to it.
- If the mixture is too wet, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to use fresh ingredients and clean utensils while preparing the recipe.
Food history:
Malai besan barfi is a popular Indian sweet that originated in the northern region of India.
Flavor profiles:
Sweet, nutty, aromatic
Serving suggestions:
Serve the barfi as a dessert after a meal or as a sweet snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian