Category Archives: Barfi recipe

Mango Coconut Burfi – Aam aur Nariyal ki Burfi

Mango Coconut Burfi – आम नारियल की बर्फी – Aam aur Nariyal ki Burfi

Barfi has always been one of our favorite recipe. What better sweet recipe you could find then making Mango Coconut Barfi. This seasonal delight will surely satisfy all your sweet cravings. You can serve it at any party or gatherings or have it after your meals.

It is mangoes season so do try out making this barfi recipe with unique taste and flavors. Here is an easy recipe with pictures and detailed information to make sumptuous Mango coconut barfi. Try fresh and homemade Mango coconut Barfi at your home and enjoy!

Direction :

Getting Ready :

Take 2 Mangoes . Peel the mangoes, and then cut the pulp from it. We have taken safeda mango for it.

mango coconut barfiMaking :

Put the mango chunks in the mixer jar, add 2 tbsp corn flour, add 1 cup sugar. Grind all things well.

mango coconut barfi

Take 2 cup dessicated coconut. Add it to the pan and roast for a minute or so while stirring constantly until it turns fragrant. We have roasted it for 2 minutes. Once roasted transfer it to a plate.

mango coconut barfi

Add ground mango, sugar and corn flour mixture into the pan. Turn on the flame. Cook the mango mixture until it gets dense and there is change in color.

mango coconut barfi

Add the desiccated coconut to the mango pulp and mix well. Reduce the flame. Make sure you cook it until it reaches the desired consistency required for setting the barfi. Turn off the flame.

mango coconut barfi

To set the Barfi Grease the plate with some ghee. Transfer the barfi mixture to a plate and even it out using a spoon. Grease the spoon with some ghee as well to easily even out the barfi.

mango coconut barfi

To garnish the barfi add finely chopped cashews and finely chopped pistachios. Press down the dry fruit with a spoon so that it sets inside the barfi. Keep the barfi aside for 1 hour to set.

mango coconut barfi Serving :

To separate out the chunks from plate,mark cuts on the barfi then heat it from the bottom over the flame for a while. Cut the barfi in big or small size chunks as per your preference. Super luscious and tempting mango coconut barfi is ready. This super delicious mango coconut barfi can be stored for up to 15 to 20 days if kept in refrigerator.

mango coconut barfiSuggestion :

  • For making the barfi take mangoes which don’t consist of threads. We have taken safeda mango. You can also take alphonso or dussehri mangoes too.
  • For garnishing the barfi we can use any other dry fruit. You can melon seeds, finely chopped almonds or any other dry fruit as desired to garnish.
  • We have taken 2 tbsp cornflour  to set the barfi. You can add ½ cup milk powder or ½ cup cashew powder instead.

Mango Coconut Burfi - Aam aur Nariyal ki Burfimango coconut barfi
Author: 
Recipe type: sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Ripe Mango – 2 (500 gms )
  • Desiccated Coconut – 2 cup (200 gms )
  • Sugar – 1 cup (200 gms )
  • Corn flour – 2 tbsp
  • Cashew – 8 to 10 (finely chopped )
  • Pistachios – 10 to 12 (finely chopped )
Instructions
  1. Direction :
  2. Getting Ready :
  3. Take 2 Mangoes . Peel the mangoes, and then cut the pulp from it. We have taken safeda mango for it.
  4. Making :
  5. Put the mango chunks in the mixer jar, add 2 tbsp corn flour, add 1 cup sugar. Grind all things well.
  6. Take 2 cup dessicated coconut. Add it to the pan and roast for a minute or so while stirring constantly until it turns fragrant. We have roasted it for 2 minutes. Once roasted transfer it to a plate.
  7. Add ground mango, sugar and corn flour mixture into the pan. Turn on the flame. Cook the mango mixture until it gets dense and there is change in color.
  8. Add the desiccated coconut to the mango pulp and mix well. Reduce the flame. Make sure you cook it until it reaches the desired consistency required for setting the barfi. Turn off the flame.
  9. To set the Barfi Grease the plate with some ghee. Transfer the barfi mixture to a plate and even it out using a spoon. Grease the spoon with some ghee as well to easily even out the barfi.
  10. To garnish the barfi add finely chopped cashews and finely chopped pistachios. Press down the dry fruit with a spoon so that it sets inside the barfi. Keep the barfi aside for 1 hour to set.
  11. Serving :
  12. To separate out the chunks from plate, heat it from the bottom over the flame for a while. Cut the barfi in big or small size chunks as per your preference. Super luscious and tempting mango coconut barfi is ready. This super delicious mango coconut barfi can be stored for up to 15 to 20 days if kept in refrigerator

 

Besan ki Chakki – Rajasthani Besan Burfi – Besani ki Chakki – HOLI RECIPES

Besan ki Chakki – Rajasthani Besan Burfi – Besani ki Chakki – HOLI RECIPES

Festivals are complete when you have a platter full of sweets and a home filled with celebrations. Your guests will surely enjoy Holi much more when you serve a platter full of Besan chakki. This authentic Besan ki chakki recipe from Rajasthan will just melt in your mouth leaving an everlasting taste.

Serve it to friends and family,  everyone will just relish eating this blissful Besan chakki for sure. Whenever you crave for something sweet try out making this besan chikki at your home  with this easy to follow recipe with step by step pictures and relish eating. Enjoy!

Directions
:

Getting ready:

Mince cashews finely and cut the pistachios and almonds shaving.

besan chakki Making:

Take 2 cups chickpea flour, 1/4  cup ( 60 grams) ghee in a mixing bowl and mix well. Add water in small quantity to knead a stiff dough. We have used 1/ 4 cup water for kneading the dough. Then break small lump from the kneaded chickpea dough, bind it and press gently to give muthia shape. Likewise prepare muthia from rest of the dough as well.

besan chakki

Then to fry the muthia, heat some ghee in a wok till it heats up sufficiently. To check if it is hot enough bring your palm over the wok. If you feel the warmth, the oil is hot enough. Drop the muthia in hot ghee to fry. Fry these muthias on low flame until they turn golden brown in color. When the Muthias are roasted from beneath, flip the sides. Drain out the muthias when golden brown in color on all sides, fry the rest as well. Then turn off the flame.

besan chakki

Let the muthias cool down a little. Break them coarsely with a mortar and pestle to make coarse chunks, then grind it in a mixer to make churma. Finely grind the roasted muthia chunks to prepare a grainy textured mixture.

besan chakki

Now prepare the sugar syrup for the chakki. Take 350 grams sugar in a pan. Add ½ cup water to the pan and then turn on the flame. Cook it until sugar dissolves completely. There is simmer in the syrup and the sugar has dissolved quickly. Reduce the flame.

besan chakki

Now to check the sugar syrup. Pour the syrup from the ladle. If the last drop falling from the ladle flows very gently in a form of long thread then the sugar syrup is ready. You can also check it with another method. Take 1 to 2 drops of syrup in a bowl an let them cool down. Then take syrup between your fingers and thumb and stretch apart.If it forms a single thread the syrup is ready.

besan chakki Add churma followed by minced cashews. Also add 1 tsp cardamom powder and mix everything well. Chickpea Churma and ghee have blended well, barfi is now ready to set.

besan chakki

For setting the besan barfi. Take the same ghee which is left after frying the muthias and strain it then grease the plate with the ghee. Add some of it to the barfi mix as well to get soft barfi. Mix it well.

besan chakki

Then transfer the mixture on the greased plate to set. Smooth out the mix on the plate with the help of a spoon. Sprinkle some almond and pistachios shavings over the mixture and press gently to stick them.

besan chakki

Allow the mixture to set and then cut the chunks after a while. When the barfi is slightly set, cut marks over it. Then heat the plate slightly over the flame for 5 to 6 seconds only. Then separate out the chunks from plate.

besan chakki

Serving:

Mouth drooling and super yummy besan chakki is ready to be served. It is very easy to prepare these. You can serve these on any special occasion. You can also serve it to friends and family, I am sure they will relish eating this blissful Besan cakki for sure. You can store this besan chakki in any container and relish eating it for up to 1 month .

Suggestion:

  • You can increase or decrease the quantity of sugar as desired.
  • While kneading dough from chickpea flour make sure it is really stiff.
  • Prepare sugar syrup with two thread consistency.
  • If you need the make the chakki little yellow in color then add some yellow food color to the syrup.
Besan ki Chakki - Rajasthani Besan Burfi - Besani ki Chakki - HOLI RECIPESbesan chakki
Author: 
Recipe type: Sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour- 2 cup (250 gms)
  • Sugar - 1.5 cup ( 300gms)
  • Ghee- 1 cup ( 250 gms)
  • Cashew nuts- 50 gms (finely chopped)
  • Almonds- 50 gms ( finely chopped)
  • Pistachios- 1 tbsp ( finely chopped)
  • Green Cardamom powder- 1 tsp
Instructions
  1. Mince cashews finely. Cut the pistachios and almonds shaving.
  2. Take 2 cups chickpea flour, ¼ cup ( 60 grams) ghee in a mixing bowl and mix well. Add water in small quantity to knead a stiff dough. We have used 1/ 4 cup water for kneading the dough. Then break small lump from the kneaded chickpea dough, bind it and press gently to give muthia shape. Likewise prepare muthia from rest of the dough as well.
  3. Then to fry the muthia, heat some ghee in a wok till it heats up sufficiently. To check if it is hot enough bring your palm over the wok. If you feel the warmth, the oil is hot enough. Drop the muthia in hot ghee to fry. Fry these muthias on low flame until they turn golden brown in color. When the Muthias are roasted from beneath, flip the sides. Drain out the muthias when golden brown in color on all sides, fry the rest as well. Turn off the flame.
  4. Let the muthias cool down a little. Break them coarsely with a mortar and pestle to make coarse chunks, then grind it in a mixer to make churma. Finely grind the roasted muthia chunks to prepare a grainy textured mixture.
  5. Now prepare the sugar syrup for the chakki. Take 350 gms sugar in a pan. Add ½ cup water to the pan and then turn on the flame. Cook it until sugar dissolves completely. There is simmer in the syrup and the sugar has dissolved quickly. Reduce the flame.
  6. Now to check the sugar syrup. Pour the syrup from the ladle. If the last drop falling from the ladle flows very gently in a form of long thread then the sugar syrup is ready. You can also check it with another method. Take 1 to 2 drops of syrup in a bowl an let them cool down. Then take syrup between your fingers and thumb and stretch apart.If it forms a single thread the syrup is ready.
  7. Add churma followed by minced cashews. Also add 1 tsp cardamom powder and mix everything well. Chickpea Churma and ghee have blended well, barfi is now ready to set.
  8. For setting the besan barfi. Take the same ghee which is left after frying the muthias and strain it then grease the plate with the ghee. Add some of it to the barfi mix as well to get soft barfi. Mix it well.
  9. Then transfer the mixture on the greased plate to set. Smooth out the mix on the plate with the help of a spoon. Sprinkle some almond and pistachios shavings over the mixture and press gently to stick them.
  10. Allow the mixture to set and then cut the chunks after a while. When the barfi is slightly set, cut marks over it. Then heat the plate slightly over the flame for 5 to 6 seconds only. Then separate out the chunks from plate.
  11. Mouth drooling and super yummy besan chakki is ready to be served. It is very easy to prepare these. You can serve these on any special occasion. You can also serve it to friends and family, I am sure they will relish eating this blissful Besan cakki for sure. You can store this besan chakki in any container and relish eating it for up to 1 month

Til Peanut Barfi Recipe – Sesame Seeds Peanuts burfi recipe

Til Peanut Barfi Recipe – Sesame Seeds Peanuts burfi recipe

Til Moongfali Barfi is a sweet recipe you could never say no to. Sesame seeds Peanut Barfi is a winter special sweet recipe you can relish on anytime. Til Moongfali Barfi is a recipe which is beneficial for health.

Here is an easy recipe to make Til Moongfali Barfi and serve it to friends and family on special ocassions. Serve these delecious and luscious sesame seeds peanuts barfi as a dessert after any meal. Enjoy.

Directions: 
Getting ready:
Chop the cashews into small chunks, keep them in a bowl. Peel the green cardamom and crush the seeds into fine powder in stone grinder. Meanwhile evenly grease a plate with some ghee.

Sesame seeds peanut barfiMaking:
Heat a wok and put sesame seeds to it. Keep stirring constantly and roast the seeds on medium flame until they become light brown. Then transfer the roasted sesame seeds on a plate, don’t over roast the sesame seeds otherwise they will become bitter in taste.

Sesame seeds peanut barfi
Once the sesame seed cools down, grind them into coarse powder in mixer grinder. Also, finely grind the roasted peanuts in mixer grinder.

Sesame seeds peanut barfi
Heat 1 tsp of ghee in the wok and put peanut paste in the wok as the ghee melts. Roast the paste by stirring continuously for 2 to 3 minutes. Later, transfer the paste in a bowl.

Sesame seeds peanut barfi
Now put sugar in the wok along with little more than ½ cup of water and cook until the sugar dissolves completely. Further cook the syrup for few more minutes and check its consistency by taking few drops of it in a bowl. As the syrup cools down, stick between the fingers and if two long thread are appearing between the fingers that means sugar syrup is ready.

Sesame seeds peanut barfi
Cook the syrup for 1 minute more so that it reaches the freezing consistency. Then turn off the flame and add sesame seeds powder, peanut paste, cashews, some coconut, some chironji and crushed green cardamom to the sugar syrup. Mix all the ingredients really well.

Sesame seeds peanut barfi
Transfer the barfi mixture on the greased plates and spread evenly. Sprinkle the remaining chironji and coconut on top of the mixture and press them gently with the spatula. Keep them aside to set.

Sesame seeds peanut barfi
When the barfi freezes completely, cut them into desired size pieces and take out the barfi on a plate. It took 30 minutes to set the barfi. Sesame seeds peanuts barfi are ready.

Sesame seeds peanut barfiServing:
Serve these delectable and luscious sesame seeds peanuts barfi as a dessert after any meal. Store them in an airtight container and relish eating for 15 to 20 days.
Suggestion

  • Keep a constant check on sugar syrup, if the syrup becomes thick in consistency then the barfi mixture will turn out dry and it will become difficult to set the barfi. If the barfi becomes thin in consistency then the barfi will turn out like halwa which will not set either.

Til Peanut Barfi Recipe - Sesame Seeds Peanuts burfi recipe
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sesame seeds – 2 cups
  • Sugar – 2 cups
  • Ghee – 2 to 3 tbsp
  • Roasted peanuts – 1 cup (peeled)
  • Coconut – 1 cup (grated)
  • Green cardamom – 5 to 6
  • Chironji – 1 tbsp
  • Cashews – 10 to 12 (2 tbsp)
Instructions
  1. Chop the cashews into small chunks, keep them in a bowl. Peel the green cardamom and crush the seeds into fine powder in stone grinder.
  2. Evenly grease a plate with some ghee.
  3. Heat a wok and put sesame seeds to it. Keep stirring constantly and roast the seeds on medium flame until they become light brown. Then transfer the roasted sesame seeds on a plate, don't over roast the sesame seeds otherwise they will become bitter in taste.
  4. Once the sesame seed cools down, grind them into coarse powder in mixer grinder. Also, finely grind the roasted peanuts in mixer grinder.
  5. Heat 1 tsp of ghee in the wok and put peanut paste in the wok as the ghee melts. Roast the paste by stirring continuously for 2 to 3 minutes. Later, transfer the paste in a bowl.
  6. Now put sugar in the wok along with little more than ½ cup of water and cook until the sugar dissolves completely.
  7. Further cook the syrup for few more minutes and check its consistency by taking few drops of it in a bowl. As the syrup cools down, stick between the fingers and if two long thread are appearing between the fingers that means sugar syrup is ready.
  8. Cook the syrup for 1 minute more so that it reaches the freezing consistency. Then turn off the flame and add sesame seeds powder, peanut paste, cashews, some coconut, some chironji and crushed green cardamom to the sugar syrup. Mix all the ingredients really well.
  9. Transfer the barfi mixture on the greased plates and spread evenly. Sprinkle the remaining chironji and coconut on top of the mixture and press them gently with the spatula. Keep them aside to set.
  10. When the barfi freezes completely, cut them into desired size pieces and take out the barfi on a plate. It took 30 minutes to set the barfi. Sesame seeds peanuts barfi are ready.
  11. Serve these delectable and luscious sesame seeds peanuts barfi as a dessert after any meal. Store them in an airtight container and relish eating for 15 to 20 days.

 

Coconut barfi recipe – Nariyal ki Barfi Recipe

Coconut barfi recipe – Nariyal ki Barfi Recipe

Chewy coconut barfi always leaves an everlasting taste on our taste buds.  You can have Nariyal barfi on any special festive occassion or have it whenever you crave for something sweet.  Have a rich taste this coconut barfi just melt in your mouth.

Here is an easy step by step recipe with pictures to make savoring Coconut Barfi. Serve this bite sized delight and surprise your friends and family.

Directions: 

Getting ready:

Thinly slice the pistachios and keep them in a bowl.

Nariyal barfi

Apply some ghee all over a plate.

Nariyal barfi

Crumble the mawa in a bowl.

Making:

Start making coconut barfi by heating a pan. When the pan gets heated, put desiccated coconut in a pan and roast till the colour changes a bit. Once the coconut become light brown, transfer in a bowl.

Nariyal barfi

Now put the crumbled mawa in the same pan and roast on medium flame by stirring constantly until the mawa becomes light brown. As the ghee starts separating from the sides of the mawa, turn off the flame.

Nariyal barfi

Once the mawa cools down slightly, add desiccated coconut in the pan and mix thoroughly.

Nariyal barfi

Then add powdered sugar to the mawa-coconut mixture and mix properly.

Nariyal barfi

Transfer the barfi mixture on the greased plate and spread evenly. Sprinkle the pistachios and press them gently with the spatula. Keep the barfi aside for half an hour to set.

Nariyal barfi

Later, cut the barfi into desired size pieces and keep them on another plate. Coconut barfi are ready.

Nariyal barfiServing:

Serve these scrumptious and mouth-watering coconut barfi straightaway.

Coconut barfi recipe - Nariyal ki Barfi Recipe
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Desiccated coconut – 1 cup
  • Mawa – 1 cup (200 grams)
  • Powdered sugar – 1 cup
  • Pistachios – 8 to 10
  • Ghee – 1 tbsp
Instructions
  1. Thinly slice the pistachios and keep them in a bowl.
  2. Apply some ghee all over a plate.
  3. Crumble the mawa in a bowl.
  4. Start making coconut barfi by heating a pan. When the pan gets heated, put desiccated coconut in a pan and roast till the colour changes a bit. Once the coconut become light brown, transfer in a bowl.
  5. Now put the crumbled mawa in the same pan and roast on medium flame by stirring constantly until the mawa becomes light brown. As the ghee starts separating from the sides of the mawa, turn off the flame.
  6. Once the mawa cools down slightly, add desiccated coconut in the pan and mix thoroughly.
  7. Then add powdered sugar to the mawa-coconut mixture and mix properly.
  8. Transfer the barfi mixture on the greased plate and spread evenly. Sprinkle the pistachios and press them gently with the spatula. Keep the barfi aside for half an hour to set.
  9. Later, cut the barfi into desired size pieces and keep them on another plate. Coconut barfi are ready
  10. Serve these scrumptious and mouth-watering coconut barfi straightaway.

 

Gur Papdi recipe – Gol papdi- Sukhadi – Gor Papri

Gur Papdi recipe – Gol papdi- Sukhadi – Gor Papri

Gur Papdi is a traditional sweet recipe made specially during winters. This amazing combination of jaggery and wheat flour make a delicious sweet treat to feast on. You can have Gor Papri on special or festive occasions or have it whenever you crave something sweet. This sweet is also called as Sukhadi or Gol Papdi in some parts of India.

Here is a quick recipe with step by step pictures  to prepare Gur papdi this winter and add more sweetness and warmth to your meals. Enjoy delicious Gur papdi anytime.

Direction :

Getting ready:

Brush the plate with ghee. Grate the jaggery very finely and chop 5 to 6 almonds finely for garnishing. 

gor papri

Making:

Put a pan on flame to heat. Pour a little less than 1/2 cup ghee into it and save the rest. Melt the ghee. Add 1 cup wheat flour to it. Roast the flour till it is golden brown in color. Keep the flame low and medium. Flour is roasted and fragrant. Ghee has separated from the flour. Flour is ready. Turn off the flame. 

sukhadi

Stir the flour at regular interval, because the pan heats up from the base. If not stirred the flour will burn at the bottom. Let the flour  cool. We need to add jaggery to the flour only when it cools a bit.

sukhadi

Take 1/4 tsp cardamom powder.  Take 1 whole nutmeg and grate it or take a pinch of nutmeg powder. Mix well.

sukhadi

 Place the wok on stand. Now that the flour has cooled down. take 1/ 2 cup grated jaggery and add to the flour. Mix it well till the jaggery melts and mixes well with the flour. Flour and jaggery are now mixed well.

sukhadi

Put the mix out in the plate that was brushed with ghee. Press it well and spread evenly. Spread finely chopped almonds over it. Fix them well by pressing with spoon.

sukhadi

Now mark it. You can keep the pieces big or small as desired. Let it cool then cut and separate the pieces. Cut it as desired.

sukhadi

Serving:

Take out the cut pieces. Scrumptious Gur Papdi is ready to be served. It is very easy to prepare this scrumptious Gur papdi.

sukhadi

Suggestions:

  • You can add 4 to 5 cardamom peeled and ground cardamom if you don’t have cardamom powder.
  • You can increase or decrease the quantity of jaggery as per choice.
  • Traditionally Gur papdi is prepared in this way. But you can add dry fruits inside it if desired. Gud papdi will turn out more delicious if done so.
  • Make sure you stir the flour well till golden brown, Keeping it on low medium flame.
  • While mixing the jaggery. Crumble the jaggery wellvery finely or you can also grate it. While mixing make sure you don’t add jaggery to flour while on flame, Place it down and let it cool , add jaggery and mix it well.

Gur Papdi recipe - Gol papdi- Sukhadi - Gor Paprisukhadi
Author: 
Recipe type: sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour- 1 cup (150 gms)
  • Grated Jaggery- 1/ 2cup ( 125 gms)
  • Ghee- 1/ 2cup ( 125 gms)
  • Almonds- 5 to 6 finely chopped
  • Green Cardamom Powder- 1/ 4 tsp
  • Nutmeg – 1
Instructions
  1. Brush the plate with ghee.
  2. Grate the jaggery very finely and chop 5 to 6 almonds finely for garnishing. .
  3. Put a pan on flame to heat. Pour a little less than ½ cup ghee into it and save the rest. Melt the ghee. Add 1 cup wheat flour to it. Roast the flour till it is golden brown in color. Keep the flame low and medium. Flour is roasted and fragrant. Ghee has separated from the flour. Flour is ready. Turn off the flame.
  4. Stir the flour at regular interval, because the pan heats up from the base. If not stirred the flour will burn at the bottom. Let the flour cool. We need to add jaggery to the flour only when it cools a bit.
  5. Take ¼ tsp cardamom powder. Or you can add 4 to 5 cardamom peeled and ground cardamom. Take 1 whole nutmeg and grate it or take a pinch of nutmeg powder. Mix well.
  6. Place the wok on stand. Now that the flour has cooled down. take 1/ 2 cup grated jaggery and add to the flour. Mix it well till the jaggery melts and mixes well with the flour. Flour and jaggery are now mixed well.
  7. Put the mix out in the plate that was brushed with ghee. Press it well and spread evenly. Spread finely chopped almonds over it. Fix them well by pressing with spoon.
  8. Now mark it. You can keep the pieces big or small as desired. Let it cool then cut and separate the pieces. Cut it as desired.
  9. Take out the cut pieces. Scrumptious Gud Papdi is ready to be served. It is very easy to prepare this scrumptious Gud papdi.

 

 

Til Gur Barfi Recipe Step by Step – Til ki burfi with jaggery – Tikut Barfi

Til Gur Barfi Recipe – Til ki burfi with jaggery – Tikut Barfi

Til gur barfi with jaggery is a healthy and easy method to prepare home made sweets. This exclusive recipe of tilkut barfi is surely a treat to everyone, especially sweet lovers. Til ki burfi is a very nutritious sweet because of the amazing combination of sesame seeds and jaggery, which are a very good sources of iron.

This is another super delicious and scrumptious barfi recipe which makes a perfect dessert for any festival or special occasion. Making this barfi is very simple and easy requiring very less time and ingredients. So, follow this simple and quick recipe of til gur barfi to make perfect barfi at your home and impress your dear ones. Enjoy!

Directions

Getting ready:

Add ¼ cup (50 grams) ghee in a wok and let it melt. Ghee enhances the taste of barfi but you can make it without ghee as well as per your taste and desire.

til gur barfi recipe

Coarsely ground 8 to 10 cardamom seeds. Grease a tray or plate for setting the barfi.

til gur barfi recipeMaking:

Start with roasting the sesame seeds first. Take 2 cups (300 grams) of sesame seeds in a pan. Now stir and continue stirring until the sesame seeds get puffy and little brown in color. Then transfer the roasted sesame seeds in a separate plate. It just takes 2 to 3 minutes for roasting the sesame seeds. Make sure you don’t over roast the seeds. The sesame seeds turn bitter in taste if over roasted.

til gur barfi recipe

Now add jaggery to the melted ghee. We have 1 cup (250 grams) finely crushed jaggery. Add ¼ cup water to the wok. Let the jaggery simmer until it melts completely. Stir and keep checking at regular intervals.

til gur barfi recipe

Meanwhile grind the sesame seeds. For this, place the sesame seeds in a mixture jar and ground them little coarsely.

til gur barfi recipe

Now that the jaggery has dissolved completely and the syrup is ready, reduce the flame and mix the ground sesame seeds to the jaggery syrup. Stir to mix up really well. Cook until everything blends into each other. Also add cardamom powder to the wok. Now cook the mixture until it gets dense in consistency.

til gur barfi recipe

To set the barfi, Transfer the barfi mixture into the greased tray. Sprinkle the thinly sliced almonds over the mixture to garnish. You can also mix the chopped almonds in the mixture as well. Press them gently with a spoon. Let the barfi cool down for 10 to 15 minutes and then make marks on it.

til gur barfi recipe

After 15 minutes are done, cut down the barfi into desired shape and size. The size of chunks can be small or big as per your preference. Now let the barfi cool down completely and after this separate it from the plate.

til gur barfi recipe

To separate out the chunks from the plate, reheat the plate slightly over the flame. Take out the chunks and place them on a plate. Scrumptious and delicious til-gur barfi is ready and making this barfi is really easy.

til gur barfi recipeServing:

Serve this tantalizing and super yummy til gur barfi after any meal or whenever you crave for something sweet. Store this barfi in any container and relish eating for more than a month.

Suggestions:

  • Don’t add too much water while making the syrup from jaggery. Always add water in measured quantity.
  • Keep the flame medium-low while cooking the mixture. Set the barfi in any tray and then cut in chunks.

Til Gur Barfi Recipe - Til ki burfi with jaggerytil gur barfi recipe
Author: 
Recipe type: Sweets/Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Sesame seeds - 2 cups (300 grams)
  • Jaggery - 1 cup (250 grams)
  • Ghee -1/4 cup (50 grams)
  • Green cardamom - 8 to 10 (coarsely ground)
  • Almonds - 10 to 12 (finely chopped)
Instructions
  1. Add ¼ cup (50 grams) ghee in a wok and let it melt. Ghee enhances the taste of barfi but you can make it without ghee as well as per your taste and desire.
  2. Coarsely ground 8 to 10 cardamom seeds. Grease a tray or plate for setting the barfi.
  3. Start with roasting the sesame seeds first. Take 2 cups (300 grams) of sesame seeds in a pan. Now stir and continue stirring until the sesame seeds get puffy and little brown in color. Then transfer the roasted sesame seeds in a separate plate. It just takes 2 to 3 minutes for roasting the sesame seeds. Make sure you don’t over roast the seeds. The sesame seeds turn bitter in taste if over roasted.
  4. Now add jaggery to the melted ghee. We have 1 cup (250 grams) finely crushed jaggery.
  5. Add ¼ cup water to the wok. Let the jaggery simmer until it melts completely. Stir and keep checking at regular intervals. Meanwhile grind the sesame seeds. For this, place the sesame seeds in a mixture jar and ground them little coarsely.
  6. Now that the jaggery has dissolved completely and the syrup is ready, reduce the flame and mix the ground sesame seeds to the jaggery syrup. Stir to mix up really well. Cook until everything blends into each other. Also add cardamom powder to the wok. Now cook the mixture until it gets dense in consistency.
  7. To set the barfi, Transfer the barfi mixture into the greased tray. Sprinkle the thinly sliced almonds over the mixture to garnish. You can also mix the chopped almonds in the mixture as well. Press them gently with a spoon. Let the barfi cool down for 10 to 15 minutes and then make marks on it.
  8. After 15 minutes are done, cut down the barfi into desired shape and size. The size of chunks can be small or big as per your preference. Now let the barfi cool down completely and after this separate it from the plate.
  9. To separate out the chunks from the plate, reheat the plate slightly over the flame. Take out the chunks and place them on a plate. Scrumptious and delicious til-gur barfi is ready and making this barfi is really easy. Serve this tantalizing and super yummy til gur barfi after any meal or whenever you crave for something sweet. Store this barfi in any container and relish eating for more than a month.

 

Kaju katli recipe – How to make kaju katali – Kaju ki Barfi – Cashew Burfi

Kaju katli recipe – How to make kaju katali – Kaju ki Barfi – Cashew Burfi

Kaju katli is the mostly relished by everyone. They are very easy to make at home with cashews, sugar and ghee. Just these three ingredients which is always available in our kitchen makes a perfect and delectable sweet.

You can gift your friends and relatives these luscious kaju katli on festivals or any occasion and make them go wow! There is two methods of preparing them and both are very easy. So, prepare kaju katli at home with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Take cashews in a mixer jar and grind it into a fine powder. Take it out in a bowl.

kaju katli

Grease a plate with some ghee.

kaju katliMaking:

To make kaju katli, prepare sugar syrup first. For this, take sugar in a pan along with 3 tbsp of water. Put the flame on and prepare one thread consistency sugar syrup. Let the sugar dissolve completely in water and after that, cook it for 1-2 minutes more.

kaju katli

Put the cashew powder into the sugar syrup. Mix it well and cook it till it attains a binding consistency. Keep the flame on low and keep stirring the mixture continuously so that no lump occurs in it. To check the consistency, take few amount of cashew mixture and stick it between fingers.

kaju katli

Kaju katli mixture is now cooked aptly. Turn off the flame. Transfer the mixture on the greased plate and allow it to cool down for a while.

kaju katli

Stir the mixture with a spoon so that it cools down quickly. Once it cools down completely, grease the hands with some ghee. Make a big ball with the cashew mixture. Flatten it slightly.

kaju katli

Place a butter paper on the rolling board. Apply some ghee on the butter paper. Place the mixture over it. Apply some ghee on rolling pin as well. Roll it out gently in square shape with the help of a rolling pin.

kaju katli

Once rolled out completely, place it in fridge to set for 10-15 minutes. After 15 minutes, take it out and cut it into square shape, diamond shape or any desired shape katlis. Transfer the kaju katli pieces on a plate.

kaju katliServing:

Serve this super delicious and mouth-drooling kaju katli as it is as a dessert or have it whenever you crave for something sweet. Keep kaju katli in refrigerator and relish eating for around 15 days. Enjoy!

Suggestion

  • You can prepare kaju katli in another way also. For this, soak cashew nuts in warm water for one hour. After one hour, break a cashew and check if it has become soft from inside. If they have become soft, then remove water from the cashews and grind them into a fine paste, in a mixer grinder. Separately, grind sugar as well. Add ground sugar in the cashew paste. Mix the mixture well together. Heat a pan and pour the mixture of cashews and sugar into it. Keep stirring the mixture continuously and cook it till it attains a binding consistency. Keep the flame on low. Add green cardamom powder into the mixture. Mix it well. Turn off the flame. Allow the mixture to cool down so that it can be handled with hand. Make a big ball with the cashew mixture. Place the mixture on a greased butter paper. Apply some ghee on rolling pin as well. Roll it out gently (if you want then grease 2 polythene and place the kaju katli mixture between them and roll it out with rolling pin). Keep it aside and let it set for a while. Cut it in desired pieces. Kaju katli is ready.

Kaju katli recipe - How to make kaju katali - Kaju ki Barfi - Cashew Burfi kaju katli
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cashew – 1¼ cup (200 grams)
  • Sugar – ½ cup (100 grams)
  • Ghee – 2 tsp
Instructions
  1. Take cashews in a mixer jar and grind it into a fine powder. Take it out in a bowl. Grease a plate with some ghee.
  2. To make kaju katli, prepare sugar syrup first. For this, take sugar in a pan along with 3 tbsp of water. Put the flame on and prepare one thread consistency sugar syrup. Let the sugar dissolve completely in water and after that, cook it for 1-2 minutes more.
  3. Put the cashew powder into the sugar syrup. Mix it well and cook it till it attains a binding consistency. Keep the flame on low and keep stirring the mixture continuously so that no lump occurs in it. To check the consistency, take few amount of cashew mixture and stick it between fingers.
  4. Kaju katli mixture is now cooked aptly. Turn off the flame. Transfer the mixture on the greased plate and allow it to cool down for a while. Stir the mixture with a spoon so that it cools down quickly. Once it cools down completely, grease the hands with some ghee. Make a big ball with the cashew mixture. Flatten it slightly.
  5. Place a butter paper on the rolling board. Apply some ghee on the butter paper. Place the mixture over it. Apply some ghee on rolling pin as well. Roll it out gently in square shape with the help of a rolling pin. Once rolled out completely, place it in fridge to set for 10-15 minutes. After 15 minutes, take it out and cut it into square shape, diamond shape or any desired shape katlis. Transfer the kaju katli pieces on a plate.
  6. Serve this super delicious and mouth-drooling kaju katli as it is as a dessert or have it whenever you crave for something sweet. Keep kaju katli in refrigerator and relish eating for around 15 days. Enjoy!

 

Khajur and Dry Fruit Barfi – Date and Dry Fruit Barfi

Khajur and Dry Fruit Barfi – Date and Dry Fruit Barfi

Khajur dry fruits barfi is so tempting and delectable that everyone will keep craving for more and more. Dates are a good source of Iron and we all should include them in our diets. This dates and dry fruits barfi is not only scrumptious to eat but is healthy too.

This mouth watering Khajur dry fruits is best for any festivals or special occasion. This recipe of barfi is really simple and easy to follow. This khajur dry fruits barfi is a rich, delicious recipe of barfi prepare with dates, coconut and loads of dry fruits. Khajoor dry fruits barfi is a great healthy sweet for kids and adults. Share this super yummy khajur dry fruits barfi with your dear ones. So, here is a simple and easy recipe of barfi with detailed list of ingredients and step-by-step instructions. Enjoy!

Directions

Getting ready:

Cut each cashew into 6 to 7 small chunks and likewise chop each almond making 7 to 8 small chunks. Similarly, chop walnuts as well and place everything in a bowl.

khajur dry fruits barfi

Slice the pistachios into thin pieces. Peel the green cardamom and crush its seeds along with nutmeg into fine powder using mortar pestle.

khajur dry fruits barfi

Roughly chop the dates using a knife and discard their seeds. Collect all the dates in a bowl.

khajur dry fruits barfi recipeMaking:

Place a pan on flame and add chopped cashews, almonds and walnuts into it. Keep stirring constantly and roast them for 2 to 3 minutes on medium flame. Then transfer them in a bowl.

khajur dry fruits barfi

Place the pan back on flame and pour some ghee into it. When the ghee melts, add poppy seeds and stir continuously and roast for 2 minutes on low flame.

khajur dry fruits barfi recipe

Once the poppy seed turns fragrant, add nutmeg-green cardamom powder, chopped dates, roasted chopped dry fruits, grated coconut and chironji to it. Keep the flame on low and mix all the ingredients thoroughly.

dry fruits and khajur barfi

When everything is mixed well, turn off the flame and transfer the mixture on a plate so that it cools down quickly. Grease the hand with some ghee and pinch small lump from the mixture. Roll it out into cylindrical shape by pressing with both the hands. Coat the barfi with some sliced pistachios and place on a plate. Continue making barfi until the mixture is utilized completely.

dry fruits khajoor barfi recipe

Now take an aluminium foil sheet and place a rolled barfi on it and wrap up nicely. Similarly, wrap rest of the barfis as well and place them in refrigerator for 2 hours to set.

khajoor dry fruits barfi recipe

After 2 hours, when the barfis will sets well, unwrap the barfis and cut them into ½ cm thick barfi. Place these chunks on a plate. Khajur dry fruits barfis are now done and ready.

khajoor dry fruits barfi recipeServing:

Serve these mouth-watering and tantalizing khajur dry fruits barfi after any meal as a dessert or have them whenever you crave for something sweet. Keep the barfis in open for 2 to 3 hours then store them in an air-tight container and relish eating for up to 3 to 4 months.

Khajur and Dry Fruit Barfi - Date and Dry Fruit Barfikhajur dry fruits barfi
Author: 
Recipe type: Desserts
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Dates – 400 grams (2 cup)
  • Walnuts – 50 grams (½ cup)
  • Cashews – 50 grams (½ cup)
  • Almonds – 50 grams (½ cup)
  • Dry coconut – 25 grams (½ cup) (grated)
  • Pistachios – 20 grams (2 tbsp)
  • Chironji – 20 grams (2 tbsp)
  • Poppy seeds – 20 grams (2 tbsp)
  • Nutmeg – 1
  • Green cardamom – 6-7
  • Ghee – 2 tbsp
Instructions
  1. Cut each cashew into 6-7 small chunks and likewise chop each almond making 7-8 small chunks. Similarly, chop walnuts as well and place everything in a bowl.
  2. Slice the pistachios into thin pieces. Peel the green cardamom and crush its seeds along with nutmeg into fine powder using mortar pestle. Roughly chop the dates using a knife and discard their seeds. Place them in a bowl.
  3. Place a pan on flame and add chopped cashews, almonds and walnuts into it. Keep stirring constantly and roast them for 2-3 minutes on medium flame. Then transfer them in a bowl. Place the pan back on flame and pour some ghee into it. When the ghee melts, add poppy seeds into it. Stir it continuously and roast it for 2 minutes on low flame.
  4. Once the poppy seed turns fragrant, add nutmeg-green cardamom powder, chopped dates, roasted chopped dry fruits, grated coconut and chironji into it. Keep the flame on low and mix all the ingredients thoroughly.
  5. When everything is mixed well, turn off the flame and transfer the mixture on a plate so that it cools down quickly. Grease the hand with some ghee and pinch some mixture. Roll it out into cylindrical shape by pressing it with both the hands. Coat the barfi with some sliced pistachios and place it on a plate. Likewise, prepare the rest of the barfis until the mixture is utilized completely.
  6. Now take an aluminium foil piece and place a barfi on it. Wrap it up nicely. Similarly, wrap the rest of the barfis and place them in refrigerator for 2 hours to set. After 2 hours, barfis will set aptly. Unwrap the barfis and cut them into ½ cm thick barfi. Place them on a plate. Khajur dry fruits barfis are now ready.
  7. Serve these mouth-watering and tantalizing khajur dry fruits barfi after any meal as a dessert or have them whenever you crave for something sweet. Keep the barfis in open for 2-3 hours then store them in an air-tight container and relish eating for up to 3-4 months.

 

Milk Powder Coconut Barfi Recipe – Nariyal Milk Powder Burfi Recipe

Milk Powder Coconut Barfi Recipe – Nariyal Milk Powder Burfi Recipe

Milk powder coconut barfi is a super yummy and delectable variation to the traditional and authentic recipe of coconut barfi prepared with mawa or khoya. This milk powder coconut barfi has a melt in mouth soft and rich texture. This is a quick recipe prepared in minutes.

All those who crave for sweet can have this delectable barfi anytime of the day. So, all the sweet lovers are in for the treat. What are you waiting for? Here’s the recipe for making besan coconut barfi easily and conveniently at your home with these easy to follow step-by-step instructions and pictures. Everyone will surely relish eating this sumptuous coconut barfi. Enjoy!

Directions

Getting ready:

Cut each pistachio in thin slices. Place them in a bowl. Peel the green cardamom and crush its seeds into fine powder using mortar pestle.

Apply some ghee on a plate. Spread it evenly with hand or a brush. Keep it aside.

milk powder coconut barfi recipeMaking:

Place a pan on flame and add unsalted butter in it. Allow it to melt completely. After that, add milk into it. Mix it well. Keep the flame very low. Now add milk powder in small portions and keep stirring the mixture continuously.

milk powder coconut barfi

Keep whisking the mixture until the lumps dissolves completely. Milk powder and milk mixture has turned smooth. Now add powdered sugar into it. Stir continuously to whisk the mixture until it turns thick in consistency.

milk powder coconut barfi

Once the mixture turns thick, add desiccated coconut and crushed green cardamom into it. Mix everything really well. Keep the flame on low. Keep stirring the mixture so that it doesn’t sticks to the pan and cook it until it turns dense in consistency.

milk powder coconut barfi

Mixture has turned into freezing consistency. It is not sticking on the pan at all. Barfi mixture is now ready. Turn off the flame.

milk powder coconut barfi

Transfer the barfi mixture on the greased plate. Spread it evenly with the help of a spoon.

milk powder coconut barfi

Now sprinkle some sliced pistachios on top and press it gently with the spoon. Place the barfi inside the refrigerator for an hour to set.

milk powder coconut barfi

Take out the plate from the refrigerator. Barfi is now completely set. Cut the barfi with a knife into desired pieces.

milk powder coconut barfi

Place the barfi plate on flame to heat it slightly. This way, it will become easy to separate the barfi.

milk powder coconut barfi
Take out the barfi pieces and place the on the plate. Milk powder coconut barfi is now ready.

milk powder coconut barfi Serving:

Serve these mouth-drooling and finger-licking milk powder coconut barfi as a dessert after any meal or have it whenever you crave for something sweet. You can have these barfi on your fasting days as well. Keep these barfi in refrigerator and eat it within a week. Enjoy!

Suggestion:

  • While adding the milk powder into the milk you can put the flame off and when everything mixes well the turn on the flame.

Milk Powder Coconut Barfi Recipe - Nariyal Milk Powder Burfi Recipemilk powder coconut barfi
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Milk powder – 1 cup (135 grams) (non-fat)
  • Desiccated coconut – 1 cup (80 grams)
  • Powdered sugar – ¾ cup (125 grams)
  • Milk – ¾ cup
  • Green cardamom – 6-7
  • Pistachios – 10-12
  • Unsalted butter – ¼ cup (55 grams)
Instructions
  1. Cut each pistachio in thin slices. Place them in a bowl. Peel the green cardamom and crush its seeds into fine powder using mortar pestle. Apply some ghee on a plate. Spread it evenly with hand or a brush. Keep it aside.
  2. Place a pan on flame and add unsalted butter in it. Allow it to melt completely. After that, add milk into it. Mix it well. Keep the flame very low. Now add milk powder in small portions and keep stirring the mixture continuously. Keep whisking the mixture until the lumps dissolves completely. Milk powder and milk mixture has turned smooth. Now add powdered sugar into it. Stir continuously to whisk the mixture until it turns thick in consistency.
  3. Once the mixture turns thick, add desiccated coconut and crushed green cardamom into it. Mix everything really well. Keep the flame on low. Keep stirring the mixture so that it doesn’t sticks to the pan and cook it until it turns dense in consistency. Mixture has turned into freezing consistency. It is not sticking on the pan at all. Barfi mixture is now ready. Turn off the flame.
  4. Transfer the barfi mixture on the greased plate. Spread it evenly with the help of a spoon. Now sprinkle some sliced pistachios on top and press it gently with the spoon. Place the barfi inside the refrigerator for an hour to set.
  5. Take out the plate from the refrigerator. Barfi is now completely set. Cut the barfi with a knife into desired pieces. Place the barfi plate on flame to heat it slightly. This way, it will become easy to separate the barfi. Take out the barfi pieces and place the on the plate. Milk powder coconut barfi is now ready.
  6. Serve these mouth-drooling and finger-licking milk powder coconut barfi as a dessert after any meal or have it whenever you crave for something sweet. You can have these barfi on your fasting days as well. Keep these barfi in refrigerator and eat it within a week. Enjoy!

 

Moong Dal Ki Barfi Recipe – Moong Dal Burfi recipe

Moong Dal Ki Barfi Recipe – Moong Dal Burfi recipe

Moong dal barfi is the most relished barfi. It is very easy to prepare at home with moong dal and mawa as the main ingredients along with some dry fruits. It turns out really delicious. The ground moong dal is roasted in ghee taste super delicious. Everyone, including kids will devour eating this super sumptuous moong dal barfi.

You can prepare this moong dal barfi in your home on festive days or on any special occasions. This is another super delicious and scrumptious barfi recipe which makes a perfect dessert for any festival or special occasion. So, follow this simple and quick recipe of moong dal barfi to make perfect barfi at your home and impress your dear ones. Enjoy!

Directions

Getting ready:

1. Wash the moong dal thoroughly with water and soak it for 3 hours in water then drain out the excess water from it. Put the soaked moong dal in a mixer jar and grind it into fine paste. Use 1-2 tbsp of water if required. Transfer the paste in a bowl.

moong dal barfi recipe

Slice the pistachios into thin pieces and place it in a bowl. Peel the green cardamom and crush its seeds into fine powder using mortar pestle.

moong dal barfi recipe

Apply some ghee on a plate and spread it evenly.

moong dal barfiMaking:

Place a non-stick pan on flame and pour some ghee into it. Keep 1-2 tbsp of ghee aside for later use. When the ghee melts, add moong dal paste into it. Keep stirring continuously and roast the moong dal paste on medium-low flame until it turns golden brown in colour.

moong dal barfi recipe

When the dal turns golden brown in colour and ghee starts leaving its edges, turn off the flame and keep stirring it continuously to prevent it from burning. It took 25 minutes to roast the moong dal paste aptly. Shift the pan on wire stand.

moong dal barfi recipe

Place another pan on flame, crumble the mawa and add it to the pan. Keep stirring constantly and roast the mawa on medium flame until its colour changes slightly.moong dal barfi recipe

After a while, mawa will become fragrant and ghee will start separating from its edges. Mawa is now roasted aptly, transfer it on roasted moong dal.

moong dal barfi

Now make sugar syrup, place a pan on flame and add sugar into it along with a cup of water. Let it simmer until the sugar dissolves completely then cook it for 2 more minutes.moong dal barfi recipe

After that, take lemon-yellow food colour in a small bowl and pour some sugar syrup into it. Mix it really well and add this mixture into the sugar syrup. Mix it well. Sugar syrup is now ready, take it off the flame.

moong dal barfi recipe

Place the pan on flame which contain roasted moong dal and roasted mawa, pour the sugar syrup into it. Mix everything really well and cook it on medium-low flame until it turns thick in consistency.

moong dal barfi recipe

When the mixture turns slightly thick, add green cardamom powder into it. Mix it well and cook the mixture until it turns slightly more thick in consistency. After a while, mixture will turn thick. To, check, take some mixture in a bowl and let it cool down completely and if it sticks between the fingers that means mixture is ready, turn off the flame.

moong dal barfi recipe

Transfer the moong dal mixture on the greased plate and spread it evenly with the spatula. Sprinkle sliced pistachios on it, press it gently with the back of a spoon. Let the mixture set completely.

moong dal barfi recipe

After sometime, barfi will turn frigid, it took 2 hours to set the barfi nicely. Cut the barfi into desired size pieces, transfer them on a plate. Moong dal barfi is now ready.

moong dal barfi recipeServing:

Serve these mouth-watering and tantalizing moong dal barfi after any meal as a dessert or have them whenever you crave for something sweet. Store these barfi in refrigerator and relish eating for 8-10 days.

Moong Dal Ki Barfi Recipe - Moong Dal Burfi recipemoong dal barfi
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Moong dal – 1 cup (200 grams)
  • Sugar – 1 cup (250 grams)
  • Mawa – 1 cup (200 grams)
  • Ghee - ¾ cup (150 grams)
  • Pistachios – 1 tbsp
  • Green cardamom – 10-12
  • Lemon-yellow colour
Instructions
  1. Wash the moong dal thoroughly with water and soak it for 3 hours in water then drain out the excess water from it. Put the soaked moong dal in a mixer jar and grind it into fine paste. Use 1-2 tbsp of water if required. Transfer the paste in a bowl. Slice the pistachios into thin pieces and place it in a bowl. Peel the green cardamom and crush its seeds into fine powder using mortar pestle. Apply some ghee on a plate and spread it evenly.
  2. Place a non-stick pan on flame and pour some ghee into it. Keep 1-2 tbsp of ghee aside for later use. When the ghee melts, add moong dal paste into it. Keep stirring continuously and roast the moong dal paste on medium-low flame until it turns golden brown in colour.
  3. When the dal turns golden brown in colour and ghee starts leaving its edges, turn off the flame and keep stirring it continuously to prevent it from burning. It took 25 minutes to roast the moong dal paste aptly. Shift the pan on wire stand.
  4. Place another pan on flame, crumble the mawa and add it to the pan. Keep stirring constantly and roast the mawa on medium flame until its colour changes slightly.
  5. After a while, mawa will become fragrant and ghee will start separating from its edges. Mawa is now roasted aptly, transfer it on roasted moong dal. Now make sugar syrup, place a pan on flame and add sugar into it along with a cup of water. Let it simmer until the sugar dissolves completely then cook it for 2 more minutes.
  6. After that, take lemon-yellow food colour in a small bowl and pour some sugar syrup into it. Mix it really well and add this mixture into the sugar syrup. Mix it well. Sugar syrup is now ready, take it off the flame.
  7. Place the pan on flame which contain roasted moong dal and roasted mawa, pour the sugar syrup into it. Mix everything really well and cook it on medium-low flame until it turns thick in consistency.
  8. When the mixture turns slightly thick, add green cardamom powder into it. Mix it well and cook the mixture until it turns slightly more thick in consistency. After a while, mixture will turn thick. To, check, take some mixture in a bowl and let it cool down completely and if it sticks between the fingers that means mixture is ready, turn off the flame.
  9. Transfer the moong dal mixture on the greased plate and spread it evenly with the spatula. Sprinkle sliced pistachios on it, press it gently with the back of a spoon. Let the mixture set completely.
  10. After sometime, barfi will turn frigid, it took 2 hours to set the barfi nicely. Cut the barfi into desired size pieces, transfer them on a plate. Moong dal barfi is now ready. Serve these mouth-watering and tantalizing moong dal barfi after any meal as a dessert or have them whenever you crave for something sweet. Store these barfi in refrigerator and relish eating for 8-10 days.