सिंवईयों की बर्फी, बिना मावा, कन्डेंस्ड मिल्क के । Semiya Burfi | Vermicelli barfi | sewai ki mithai
Semiya Barfi is a sweet prepared with roasted semiya/vermicelli and thickened milk. We add dry fruits and cardamom powder to the barfi for flavor. You can easily prepare this barfi at home using must-have ingredients; the barfi will turn out luscious.
Follow the steps along with the images to prepare melt-in-mouth texture semiya barfi.
Directions:
1. Break 100-grams of Vermicelli/semiya.
2. Heat 1 tbsp of ghee in the pan.
3. Roast 100 grams semiya for 5 minutes over medium flame.
4. Take them out on a plate once the color changes and they become fragrant.
5. Boil 1-liter full cream milk over high heat until it thickens.
6. Dry roast ½ cup desiccated coconut for 2 minutes over medium heat.
7. Add 200 grams of sugar to the thickened milk, and simmer till the sugar dissolves completely.
8. Add coconut and Semiya to the milk once the sugar dissolves completely.
9. Add 2 tbsp of finely chopped cashews, almonds, and 1 tsp of cardamom powder to the mixture.
10. Grease a barfi tray with a little ghee.
11. Add burfi mixture to the tray and spread it evenly.
12. Garnish the barfi with finely chopped pistachios
13. Leave the barfi for 1 hour to set.
14. Cut the barfi into pieces as you please after an hour.
15. Semiya barfi is ready to be served.
- Wheat Flour - 1 Cup (150 grams)
- Semolina - 2 tbsp
- Salt - ⅓ tsp
- Carom Seeds - ⅓ tsp
- Oil - 3 tsp
- Oil - 2 tbsp
- Potatoes - 3 (300 grams)
- Cumin Seeds - ½ tsp
- Green Chilli - 2, finely chopped
- Ginger - 1 tsp, grated
- Red Chilli - 2
- Bay leaf - 2
- Cinnamon - 1 stick
- Green Cardamom - 1, crushed
- Cloves - 3, coarsely ground
- Black Pepper - 6, coarsely ground
- Turmeric Powder - ½ tsp
- Coriander Powder - 1 tsp
- Fennel Powder - 1 tsp
- Red Chilli Powder - ½ tsp
- Black Salt - ¼ tsp
- Salt - ½ tsp
- Dry Mango Powder - ½ tsp
- Coriander Leaves - 1 -2 tbsp
- Sour Curd - ½ Cup
- Roasted Cumin Powder - ½ tsp
- Mint Powder - ¼ tsp
- Black Salt - ½ tsp
- Red Chili - ¼ tsp
- Coriander Leaves - 1 tsp
- Boondi - 1-2 tsp
- Break 100-grams of Vermicelli/semiya.
- Heat 1 tbsp of ghee in the pan.
- Roast 100 grams semiya for 5 minutes over medium flame.
- Take them out on a plate once the color changes and they become fragrant.
- Boil 1-liter full cream milk over high heat until it thickens.
- Dry roast ½ cup desiccated coconut for 2 minutes over medium heat.
- Add 200 grams of sugar to the thickened milk, and simmer till the sugar dissolves completely.
- Add coconut and Semiya to the milk once the sugar dissolves completely.
- Add 2 tbsp of finely chopped cashews, almonds, and 1 tsp of cardamom powder to the mixture.
- Grease a barfi tray with a little ghee.
- Add the mixture to the tray and spread it evenly.
- Garnish the barfi with finely chopped pistachios
- Leave the barfi for 1 hour to set.
- Cut the barfi into pieces as you please after an hour.
- Semiya barfi is ready to be served.
