Category: Indian Mithai
Texture: Soft, chewy, nutty
Shelf Life: 7–10 days refrigerated
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🧈 Ingredients
Ingredient Quantity Notes
Khoya / Mawa (milk solids) 200 g Fresh and grainy preferred
Medjool Dates (pitted) 200 g Soft, naturally sweet
Mamra Almonds 100 g Lightly roasted and chopped
Sugar 75 g (⅓ cup) Adjust to sweetness of dates
Ghee 2 tbsp For roasting and flavor
Cardamom powder ½ tsp Freshly ground
Silver varak (optional) As needed For garnish
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👩🍳 Method
1. Prepare Dates Mixture
Chop Medjool dates finely or pulse in a mixer to form a coarse paste.
Lightly roast chopped Mamra almonds in a teaspoon of ghee until fragrant; set aside.
2. Cook Khoya
Heat a nonstick pan with 1 tbsp ghee.
Add crumbled khoya and sauté on low flame for 3–4 minutes until it turns soft and aromatic.
3. Combine Ingredients
Add the date paste to the khoya and mix well.
Stir continuously on medium flame until the mixture thickens and begins to leave the sides of the pan.
Add sugar, roasted almonds, and cardamom powder.
Continue cooking for another 3–4 minutes until the barfi mixture binds together.
4. Set the Barfi
Grease a tray with ghee and spread the hot mixture evenly (about ¾ inch thick).
Smooth the top with a spatula dipped in ghee.
Let it set at room temperature for 2–3 hours or refrigerate for 30 minutes.
5. Finish & Serve
Cut into clean cubes or diamonds.
Optionally apply silver varak for a festive touch.
Serve on a brass or marble platter for a royal presentation.
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💎 Chef’s Tips
Use Medjool dates for best texture and natural sweetness.
Avoid overcooking; dates caramelize quickly.
Can be made sugar-free by skipping sugar entirely if dates are very sweet.
Store in an airtight container; reheat slightly for fresh softness before serving.
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