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BARFI 

Barfi is a  dessert made from milk that has been cooked slowly and reduced to a fudge-like consistency. This sweet is flavored with either saffron, vanilla essence, cocoa, rose water, etc. Sometimes nuts and fresh coconut is added. Eaten and served in bite sized pieces.

 

Traditional Milk Burfi 

Making Traditional Khoya: Khoya or Khoa is made by simmering milk in an iron karahi for several hours, over a medium fire. The gradual vaporization of its water content leaves coagulated solids in milk, which is khoya. 175180F (about 80C) is ideal temperature to avoid boiling and to minimize scorching. Other quick way of making khoa is to continue mixing full fat milk powder to skimmed milk until it becomes khoya.

2 cups  khoya (recipe using US ingredients)
2 cups sugar
2/3 tsp cardamom powder and a few coarsely crushed cardamom seeds
 
a pinch of nutmeg powder

Spread the khoya let it dry a bit. Add a bit of water to the sugar until it gets wet. Cook the sugar on medium flame until it froths and starts sticking to the sides. Now add the cardamom powder and nutmeg and mix well. Now the khoya and mix well and while adding it immediately remove from the stovetop and mix well. Now spread the mixture evenly on a greased metal tray. Top it off with sliced almonds, coarsely chopped pistas or whole charoli.  

Charoli : (Buchanania Lanzan) is a small rounded lentil shaped almond flavored seed, they kinda taste like pine nuts. They are used to top many Indian desserts. 

Quick Microwave Barfi

3 lbs ricotta cheese
4 ounces unsalted butter
2 1/2 cups sugar
2 1/2 cups non-fat powdered milk
1 1/2 cups coarsely crushed almond
2 teaspoons crushed cardamom
6 edible silver foil, garnish (Varak) (optional)

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Cook the Ricotta cheese and butter on low to medium heat. (Sometimes the Ricotta splatters; keep it half covered at low to medium heat, stirring often to avoid burning.) After about hour, stir in the sugar and dry milk. Cook, while stirring, until the Ricotta is of dry consistency, like paste that can be easily spread (10 to 15 minutes). Mix in the almonds and crushed cardamom.
5. Spread in a non-stick 12x18" cookie sheet, about 1/3 inches thick. Pat gently with wax paper or spatula to make it even. Cover with the varak sheets for decorative look. Cut into squares or diamond shape when cool.

Variation: 

Cook the Ricotta in the microwave oven, starting with
5 minutes at high. You can also cook it in the conventional oven. May add about cup cocoa powder along with sugar to give chocolate taste and look. Or add about 1 cup slightly roasted and ground sesame seeds,
along with other nuts, towards the end of cooking.

 

 

 




 

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