BARFI
BY-VISHWAJIT JADHAV
When we are talking about Festivals then how can we forget the most Delicious Indian Desserts? Let's explore the roots of one of the oldest and most delicious Dessert which is BARFI
There
are more than 10 types are Barfi's then majority minds are taking come the same
which how it can be derived into different types? Barfi recipe gets a new avatar depending on the region. Just because of different ingredients but the
method and cooking Techniques are the same for all the different types of our
barfi Dhoodh barfi, Moong dal barfi, Chana dal barfi, coconut barfi, Til barfi,
Santra barfi, etc. Barfi and our roots from 1912, word barfi comes from the Persian word but yes it is an
Indian Delicacy.
If
we derived word barfi which comes from a Persian word Barf (snow) Because of its structure and serving temperature that's
why we always love to eat when it comes to room temperature or freezing
temperature.
RECIPE
Preparation time-30 min
Cooking Time-20 min
No of portion-12
INGREDIENTS
· 400
gm. Mawa
· 200
gm. cup Jaggery
· 1/4
cup Water
· 1
tablespoon Ghee
· 1
teaspoon Cardamom Powder
· 30
gm. Nuts
METHOD
1. Heat
ghee in a heavy-bottomed pan. Add Mawa on a medium-low flame. Keep stirring.
2. Meanwhile,
combine jaggery and water in a pan. Bring it to a boil. Boil the syrup till it
forms a one thread consistency. Lower the flame to the lowest setting and check
the consistency.
3. Add
jaggery syrup to cooked mawa. Keep stirring until mawa becomes thick. Ghee will
start to float on top. If you like you can remove the extra ghee from the top.
4. Grease
a plate, evenly spread barfi mixture in it. Sprinkle nuts on top.
5. Allow
to set for 2-3 hours. Cut yourself a piece and enjoy
Let’s
create sweet memories like our barfi and forget to share with your friends and
family
THANK YOU
