BARFI
Barfi (or burfi) is a fudge-like Indian candy that's typically served at celebrations, from birthdays to Diwali. Our homage to the classic confection starts with ricotta cheese and butter instead of the traditional condensed milk and ghee, then adds cardamom for flavor and pistachios for crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Line an 8-inch square baking dish with parchment, leaving a 2-inch overhang on two sides.
- Melt butter in a nonstick skillet over medium heat. Add ricotta and stir with a rubber spatula until butter and ricotta are incorporated. Add milk powder and sugar; mix well to combine. Bring to a gentle simmer and cook, stirring often, until mixture is very thick and begins to form a dough that moves together in a single mass when stirred, 15 to 20 minutes. Stir in cardamom and pistachios. Transfer mixture to prepared dish and pat into an even 3/4-inch thickness (you will only use about 60 percent of dish's surface area). Let cool to room temperature. Lift barfi from pan using parchment; cut into diamonds. Garnish with gold leaf, if desired, and more pistachios. Barfi can be stored, covered, in refrigerator up to 1 week.
PISTACHIO BARFI
Enjoy this traditional Indian sweet treat at special occasions such as Diwali. With the texture of soft marzipan, it's richly indulgent and beautifully spiced
Provided by Roopa Gulati
Time 1h45m
Yield Makes 20 pieces (serves 6)
Number Of Ingredients 5
Steps:
- Blitz the pistachio nuts in a small food processor until finely chopped. Take care not to overwork them or they will become oily. Set aside.
- Split the cardamom pods and remove the seeds. Pound the seeds to a powder in a pestle and mortar with 1 tsp of the sugar.
- Heat the milk in a large wok or karahi over a medium heat and boil, stirring all the time with a metal spoon, until it reduces to a thick cream - you want the milk to reduce rapidly so it retains its creamy colour without browning, about 20-30 mins. Keep scraping down the sides of the pan to prevent scorching. The milk should have left the sides of the pan and have the consistency of scrambled eggs.
- Spoon this thick paste into a bowl and leave to cool before chilling for 2-3 hrs. You should now have 225-250g of reduced milk solids, known as 'khoya'.
- Coarsely grate the khoya on a box grater and put it in a sturdy casserole or wok. Add the cardamom powder and remaining caster sugar and cook over a gentle heat, stirring all the time, until the sugar has dissolved and the mixture has thickened, about 10 mins.
- Take the pan off the heat, add the chopped nuts and mix well. Line a baking tray with baking parchment and transfer the warm barfi mixture onto the paper, patting it out to a rectangle. Cover with another sheet of parchment, and gently roll the barfi into a 16 x 19cm rectangle about ½cm thick with a rolling pin. Leave to set for 3-4 hrs. If your kitchen is very warm, put the tray in the fridge for 30 mins.
- Remove the top sheet of paper. Rest a sheet of the silver leaf, if using, on the barfi, silver side facing downwards. Gently rub the back of the paper with your fingers, the silver leaf should transfer onto the mixture - try not to touch the silver leaf with your fingers as it will stick to them. Or, press chopped pistachios onto the mixture while still warm, if you like.
- Cut the firm barfi into 3 x 4cm diamond shapes. Will keep at room temperature in an airtight box for 3-4 days.
Nutrition Facts : Calories 229 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
BARFI
Make and share this Barfi recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 18m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Grease a 6 inch square baking pan.In a large microwave safe bowl mix dry milk, cream and sugar.
- Mix well and heat in microwave on high 4minutes, stopping oven to stir the mixture every 1 min.
- The mixture will reach a fudge-like consistency.
- Pour into a prepared pan, spreading it in an even layer garnish with almonds.
- Allow to cool around 1 hour.Use a plastic knife to cut into squares or cut into shapes using cookie cutters.
- .
Nutrition Facts : Calories 295.4, Fat 17.4, SaturatedFat 10.3, Cholesterol 57.8, Sodium 184.8, Carbohydrate 24, Fiber 0.2, Sugar 22.5, Protein 11.8
BURFI A LA YAMUNA - INDIAN FUDGE
I have been hearing about burfi from my boyfriend's sisters for five years - "Burfi, mmmmm *drooling noises*" Last week Yamuna finally made some and it was so good it made my eyes roll back in my head. Needless to say it's not a diet food and a little bit goes a long way - make sure you've got a handful of people hanging around to help you eat this! Although it's not in the recipe and this tastes good as it is, I'd bet that a pinch of cardamom, saffron threads or rose water would taste wonderful in this recipe. Dried fruits like raisins or chopped dates could take the place of nuts as well. Will have to do some experimenting next time. UPDATE: In response to Sprue, I should have made it clear that you have to melt the butter and heat the milk very slowly. Otherwise the milk does burn before the sugar can dissolve properly. Once the milk is boiling you should lower heat to a very light simmer. Hope this helps!
Provided by LoneStarLola
Categories Candy
Time 1h30m
Yield 60 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter over low heat.
- Stir in sugars.
- Add the milk and bring to a boil gradually over medium heat.
- Lower the flame and add the powdered milk slowly, stirring to work out all the lumps.
- If you're adding nuts, mix them in once the lumps are smoothed out.
- Cook on medium heat for approximately 4-5 minutes, until nice and thick.
- Butter a 9x13 inch cake pan and pour mixture into pan, spread evenly.
- Cover with plastic wrap and place in fridge to set - the girls stick it in the freezer so they don't have to wait so long :).
- Once set, cut into 1 1/2 inch squares.
- Keep refrigerated and covered with plastic wrap.
- One hour of prep time is actual cooling time.
- Makes approximately 60 small squares.
Nutrition Facts : Calories 76.6, Fat 4.4, SaturatedFat 2.8, Cholesterol 13.9, Sodium 50.5, Carbohydrate 7.4, Sugar 7.1, Protein 2.1
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