Ingredients with Measurements:
- 2 cups grated khoya
- 1 cup sugar
- 1/4 cup water
- 1/2 tsp cardamom powder
- 1/4 tsp saffron strands
- 1/4 cup chopped pistachios
- 1/4 cup chopped almonds
- 1/4 cup chopped cashews
- 1/4 cup chopped raisins
Special equipment needed:
- Heavy-bottomed pan
- Square or rectangular baking dish
- Parchment paper
Step-by-step instructions:
1. In a heavy-bottomed pan, add grated khoya and cook on low heat until it starts to melt.
2. Add sugar and water to the pan and mix well.
3. Cook the mixture on low heat, stirring continuously until it thickens and starts to leave the sides of the pan.
4. Add cardamom powder, saffron strands, and chopped nuts to the mixture and mix well.
5. Grease a square or rectangular baking dish with ghee or butter and line it with parchment paper.
6. Pour the mixture into the prepared dish and spread it evenly.
7. Sprinkle chopped raisins on top of the mixture and press them lightly.
8. Let the mixture cool down and set for at least 2 hours.
9. Once set, cut the barfi into desired shapes and sizes.
10. Garnish with chopped nuts and serve.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Setting time: 2 hours
Temperature:
Low heat
Serving size:
Makes 12-15 pieces
Nutritional information:
Calories: 200 per piece
Fat: 10g
Carbohydrates: 25g
Protein: 5g
Substitutions for ingredients:
- Khoya can be substituted with ricotta cheese or milk powder.
- Sugar can be substituted with jaggery or honey.
- Nuts can be substituted with any other nuts of your choice.
Variations:
- Add a few drops of rose water or kewra water for a floral flavor.
- Add a pinch of nutmeg powder for a warm flavor.
- Add a few drops of food color to make it more festive.
Tips and tricks:
- Keep stirring the mixture continuously to prevent it from burning.
- Use a heavy-bottomed pan to prevent the mixture from sticking to the bottom.
- Use a sharp knife to cut the barfi into clean and neat pieces.
- Store the barfi in an airtight container to prevent it from drying out.
Storage instructions:
- Store the barfi in an airtight container at room temperature for up to a week.
- For longer storage, refrigerate the barfi for up to 2 weeks.
Reheating instructions:
- To reheat the barfi, microwave it for 10-15 seconds or until warm.
Presentation ideas:
- Serve the barfi on a platter decorated with rose petals or saffron strands.
- Serve the barfi in individual paper cups or boxes for gifting.
Garnishes:
- Chopped nuts
- Rose petals
- Saffron strands
- Edible silver or gold foil
Pairings:
- Masala chai
- Coffee
- Milk
Suggested side dishes:
- Samosas
- Kachoris
- Pakoras
Troubleshooting advice:
- If the mixture is too dry, add a little milk or cream to it.
- If the mixture is too wet, cook it for a few more minutes until it thickens.
Food safety advice:
- Use fresh and good quality ingredients.
- Wash your hands and utensils thoroughly before cooking.
- Store the barfi in an airtight container to prevent contamination.
Food history:
- Rajbhog is a popular sweet dish from the Indian state of West Bengal.
- It is traditionally made with chenna (cottage cheese), sugar syrup, and saffron.
- Barfi is a popular sweet dish made with milk solids and sugar.
Flavor profiles:
- Sweet
- Creamy
- Nutty
- Aromatic
Serving suggestions:
- Serve the barfi as a dessert after a meal.
- Serve the barfi at festive occasions like Diwali or Holi.
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