Anjeer barfi

Posted on October 22, 2009. Filed under: Sweets | Tags: , |

Preparation Time : 10 mins.
Cooking Time : 15 mins.

Makes 1/3 cup.

Ingredients
6 nos. (50 grams) anjeer (dried figs)
2 tablespoons sugar
1/4 teaspoon cardamom powder
Method
1. Puree the figs till they are broken down into very small pieces. This should measure about 1/3 cup.
2. In a pan, combine the sugar with 2 tablespoons of water and prepare a sugar syrup of 1 string consistency.
3. Add the figs and cardamom powder and cook for 4 to 5 minutes over a slow flame, stirring continuously.
4. Reamove from the fire and transfer to another plate. Cool completely.
5. Use as required.
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Pista barfi

Posted on October 22, 2009. Filed under: Sweets | Tags: , |

Cooking Time : 20 mins.
Preparation Time : 10 mins.

Makes approx. 1 1/4 cups.

Ingredients
1 cup (100 grams) pistachios
1/2 cup (50 grams) sugar
1/4 teaspoon cardamom powder
a few drops of green food colouring (optional)
Method
1. Soak the pistachios in warm water for about 30 minutes.
2. Drain all the water, peel the pistachios and blend them to a fine paste in a food processor. Keep aside.
3. Dissolve the sugar in 1/2 cup of water and prepare a syrup of one string consistency.
4. Add the pista paste, cardamom powder and green colour and cook over a slow flame, stirring continuously till the mixture leaves the sides of the pan (approx. 5 to 7 minutes).
5. Transfer to a plate and cool slightly. Keep aside.
6. Use as required.
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Mango vanilla barfi

Posted on August 26, 2009. Filed under: Sweets | Tags: , , |

You can either combine the two barfis as in this recipe or serve them separately.

Preparation Time : 10 minutes.
Cooking Time : 20 minutes.

Makes 10 to 12 pieces.

Ingredients
1 litre full fat milk
150 grams sugar
a pinch alum powder
4 tablespoons mango juice (preferably Alphanso)

175 gms paneer


3 tablespoons sugar
1/2 teaspoon vanilla essence
For decoration
chopped almonds
chopped pistachios
Method
1. Put the milk in a large vessel, preferably in a non-stick vessel and boil on a high flame.
2. When it starts boiling, add 150 grams of sugar. Boil again for 3 to 4 minutes on a high flame.
3. Add the alum powder and continue boiling and stirring until the mixture becomes thick.
4. Test by putting a little mixture on a small plate. If it forms a small ball, add the mango juice and continue cooking for at least 4 to 5 minutes.
5. Test once again by putting a little mixture on a small plate. If it forms a soft ball, remove from the heat and spread on a plate.
6. Crumble the paneer and knead well for 1 minute. Add 3 tablespoons of sugar and cook in a pan on a low heat for 2 to 3 minutes. Cool slightly and add the vanilla essence.
7. Spread this mixture over the mango mixture.
8. Sprinkle chopped nuts on top. Store in a refrigerator.
9. Cut into pieces and serve.
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Coconut barfi

Posted on August 26, 2009. Filed under: Sweets | Tags: , , , |

Grated coconut is cooked to perfection with sugar, milk and ghee to make this all time favourite barfi. Be very careful whilst cooking this dessert as even a few extra seconds can cause the barfi to harden up.

Coconut-Burfi

Cooking Time : 4 mins.
Preparation Time : 10 mins.

Makes 10 pieces.

Ingredients
1 cup fresh coconut, grated
¼ cup milk
3 tablespoons sugar
1 teaspoon cardamom (elaichi) powder
a few drops saffron yellow colour
2 teaspoons ghee
Method
1. In microwave safe bowl, mix together the ghee and fresh coconut and microwave on HIGH for 2 minutes, stirring once after 1 minute.
2. Add the milk, sugar, cardamom powder and yellow colour and microwave on HIGH for 2 minutes, stirring once after 1 minute.
3. Remove and spread the mixture onto a greased thali with a 125 mm. (5″) diameter and allow it to set for 1 hour. Cut into rectangles and store in an air-tight container.
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walnut barfi

Posted on August 26, 2009. Filed under: Microwave, Sweets | Tags: , , |

Gone are the days when one had to slave for hours on the hot stove to make a barfi. This walnut barfi is cooked for only 3 minutes.

Preparation Time : 10 mins.
Cooking Time : 3 mins.

Makes 6 pieces.

Ingredients
½ cup walnuts, crushed
2 tablespoons sugar
2 tablespoons milk powder
2 tablespoons milk
a pinch nutmeg (jaiphal) powder
1 teaspoon ghee
Method
1. In a bowl, mix together the sugar, milk powder, milk and nutmeg powder and keep aside.
2. In a microwave safe bowl, mix together the walnuts and ghee and microwave on HIGH for 2 minutes, stirring once after 1 minute.
3. Add the milk mixture, mix well and microwave on HIGH for 1 minute.
4. Remove and spread in a greased 125 mm. (5″) tray and allow to set for 1 hour.
5. Cut into diamond shapes and serve.
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Rose barfi

Posted on August 26, 2009. Filed under: Sweets | Tags: , , |

This eye-appealing sweet is sure to appeal to your taste buds. Just relish its sweet and fresh rose flavour without worrying about gaining those extra kilos, as it’s not only low in calories and fat but also rich in nutrients like protein and calcium.

Preparation Time : 15 mins.
Cooking Time : Nil.

Makes 8 pieces.

Ingredients
¾ cup crumbled low fat paneer (cottage cheese)
3 tbsp crumbled low fat mava (khoya)
2½ tbsp powdered sugar
A few drops rose essence
2-3 drops red food colour
Other ingredients
¼ tsp ghee for greasing
Method
1. Mix all the ingredients except the red colour in a bowl, add 2 tbsp of water and knead it till the mixture becomes smooth. Add a tbsp of water if required.
2. Divide this mixture into 2 equal portions. Add red colour to one portion and mix well. Keep aside.
3. Spread the white mixture on a greased thali and keep aside.
4. Spread the remaining pink coloured mixture over the white coloured mixture.
5. Refrigerate for at least 1 hour and just before serving cut into 8 pieces.
Tips
Variation: Almond Pista Rolls
In the above recipe, substitute rose essence for almond (badam) essence. Follow step 1, then divide the mixture into 8 equal portions.
Shape them into cylinders and roll them in 2 tbsp of finely chopped pistachios.
Refrigerate for at least 1 hour before serving.
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Mava anjeer barfi recipe

Posted on October 23, 2008. Filed under: Sweets | Tags: , |

Mava anjeer barfi

Mava anjeer barfi

This scrumptious barfi will be lapped up by even those who are not otherwise fond of figs.

Cooking Time : 20 mins.
Preparation Time : 10 mins.

Makes 16 pieces.

Ingredients
1/2 cup dried figs
1 tablespoon sugar
1 1/4 cups khoya grated
2 tablespoons melted ghee
1/4 teaspoon cardamom (elaichi) powder
For the garnish
1 sheet edible silver leaf (varq)
Method
1. Heat 1/2 cup of water in a kadhai, add the figs and sugar and cook on medium flame or about 5 to 7 minutes till the sugar has dissolved.
2. Add the khoya and continue cooking, stirring continuously till it is light brown in colour.
3. Add the ghee and cardamom powder and mix well.
4. Remove from the fire, cool and then pour onto a flat plate.
5. Shape into a 100 mm. x 100 mm. (4″ x 4″) square of 12 mm. (1/2″) thickness and garnish with varq.
6. Cut into 16 squares of 25 mm. x 25 mm. (1″ x 1″) and serve.
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Badami matki recipe

Posted on October 23, 2008. Filed under: Sweets | Tags: , , |

Badami matki

Badami matki

Almond barfi shaped to resemble small earthenware containers.

Cooking Time : Nil.
Preparation Time : 15 mins.

Makes 6 pieces.

Ingredients

1 recipe badam barfi (see below)

2 edible silver leaves (varq)
a few drops yellow food colouring
2 to 3 pistachios, slivered
Method
1. Make the badam barfi as mentioned in the recipe.
2. Divide the badam barfi into two portions, 2/3 and 1/3.
3. To the 2/3 portion, add the yellow food colouring and mix well.
4. Divide into 6 equal portions.
5. Shape each portion into the shape of a matki.
6. Roll out the remaining 1/3 portion of the barfi into a sheet of 6 mm. (1/4″) thickness. Cut with heart shaped cookie cutters to get 18 heart-shaped pieces.
7. Cover each matki with 3 heart-shaped pieces.
8. Garnish with a sliver of pistachio and cover the base of the handi with the silver leaves.

BADAM BARFI

Cooking Time : 20 mins.
Preparation Time : 10 mins.

Makes approx. 1 1/4 cups.

Ingredients
1 cup (100 grams) almonds
1/2 cup (50 grams)sugar
1/4 teaspoon cardamom powder
Method
1. Soak the almonds in warm water for about 30 minutes.
2. Drain all the water, peel the almonds and blend them to a fine paste in food processor. Keep aside.
3. Dissolve the sugar in 1/2 cup of water and prepare a syrup of 1 string consistency.
4. Add the almond paste and cardamom powder and cook over a slow flame, stirring continuously till the mixture leaves the sides of the pan (approx. 5 to 7 minutes).
5. Transfer to a plate and cool slightly. Keep aside.
6. Use are required.
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Dry fruit barfi recipe

Posted on October 13, 2008. Filed under: Sweets | Tags: , , |

Dry fruit barfi

Dry fruit barfi

A delicious sweet made of thickened milk and dry fruits flavoured with nutmeg and mace.

Preparation Time : 15 mins.
Cooking Time : 1 hour.

Serves 16 pieces.

Ingredients
1 litre full fat milk
2 teaspoons  curds
1/4 cup sugar
1/4 teaspoon nutmeg(jaiphal) powder
1/4 teaspoon mace(javitri) powder
1/4 teaspoon cardamom(elaichi) powder
2 tablespoons chopped pistachios
2 tablespoons chopped almonds
2 tablespoons chopped figs
2 tablespoons chopped walnuts
4 drops kewra essence
Method
1. Bring the milk to a boil in a heavy bottomed pan. Add the curds and stir continuously on a slow flame till the milk reduces to half (approx. 30 to 35 minutes).
2. Add the sugar, nutmeg, mace, cardamom and chopped dry fruits and continue cooking on a very low flame till the milk thickens.
3. Add 3/4 cup of water and keep stirring over a slow flame till all the moisture has evaporated and the mixture leaves the sides of the pan.
4. Add the kewra essence and mix well. Remove from the fire and pour into a 100 mm. x 100 mm. (4″ x 4″) square tin. Allow it to cool and cut in 16 squares of 25 mm. x 25 mm. (1″ x 1″).
Tips
This barfi requires slow cooking to get a brown (caramelised) color.
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