Happy Festivities everyone!!! What with Navratri, Dussehra going on I thought I would make some Barfi this week to offer at the temple and share amongst family and friends. This barfi is rather uncomplicated to make so I hope you will enjoy making and then eating this mouthwatering, rich creamy mithai. I use mawa or khoya which is basically dried milk usually made by boiling the milk to a consistency similar to that of ricotta cheese or in some recipes, cooked futher to form a more dough like form which can be grated. It takes hours to make khoya the traditional way as you would need to gently simmer full fat milk until the water content has vaporised leaving coagulated mixture in the pan. Khoya/Mawa is used in a lot of Desi mithai such as barfi, penda, gulab jamun, sometimes in halva too. Khoya or mawa is readily available in local Indian stores and this is what I have used in my recipe. It save hours of prep time which is just perfect for me as I have to juggle between the Jikoni and our store. The trick is to keep stirring the mixture constantly one you have added the khoya, fruit, nuts to the syrup otherwise you will scorch the mixture. Once the mixture begins to solidify, and cools down (toa temperature warm enough to handle with your hands) lightly oil your hands and start forming shapes Ingredients: 3 cups mawa / khoya 1 cup sugar 1/2 cup water 1/4 cup dry fruit pinch cardamom Method: Mix sugar and water boil this to make a syrup . Syrup should be of three threads. For those who do not understand the thread method, simply take a small bowl with water when syrup starts bubbling put drop of this syrup in the water. If sugar doesnt dissolve then its done. Add mawa and continue stirring for approx 5 min. Turn the heat off keep stirring every few minutes until it stards to solidify. Add the codomom,fruits and make small balls or shape shape them as I have shown in the picture.
Posted on: Sat, 27 Sep 2014 21:16:03 +0000
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