As a country of festivals, we start the year with Lohri and Holi and end it with Diwali and many others. Every household in India prepares delectable traditional foods for the festivals, especially sweets called mithai. And barfi is one of the many delicious Indian sweets that are available. There are many different flavours, colours, forms, and textures to pick from, making the sweet indulgence a memorable experience. These can be cut into tidy cubes, triangles, or diamonds.
Also read: Diwali 2021: Melt-in-mouth healthy halwa recipes to try this Diwali
Cashew Barfi, which is made of cashew nuts, frequently comes to mind when discussions of barfi are brought up. But if you look around, you’ll be amazed at the variety of items that may be used to make delicious barfis, each with its own distinct flavour. You will be spoiled with choice between moong dal barfi, besan barfi, lauki barfi, coconut, sesame, chocolate, almonds, gulkand, and more! Nothing is better than trying your hand at preparing barfi if you intend to make Diwali treats at home. Here’s what you can try making.
Right there in the comfort of your kitchen, recreate the sweet flavor of cashew katli. An all-time favorite that is quick, simple, and convenient.
1 tsp saffron
100 g cashew nuts, broken
6 tbsp sugar
1/2 tsp green cardamom powder
2 sheets of silver varq
Method: To make a fine powder, grind cashew nuts. In a non-stick pan, heat enough water. Stir in sugar and saffron, and cook till syrup thickens. Mix thoroughly after adding cardamom powder. After thoroughly blending in the cashew nut powder, simmer for about 3 minutes. Spread the mixture out on a thali and let it to cool to room temperature. Place mixture on a work surface, and give it a light kneading. Spread the mixture into a burfi tray, top with silver varq, and allow it to set. Cut into squares or desired shape and serve.
With just three basic ingredients—gram flour (besan), ghee, and sugar syrup—you can make this beloved dessert at home.
2 cups besan
1 cup of sugar
½ cup of water
1 cup of ghee
Almonds (sliced) to decorate, blanched
Method: Besan should be cooked in ghee on a low temperature for about 30 minutes, or until it turns brown and the ghee separates. Over low heat, dissolve the sugar in the water. When it has dissolved, bring it to a boil and cook until it is thick enough. Two threads should appear once you take some and tug it apart with your fingertips. Mix the besan well with this syrup. The consistency need to resemble dough. In a greased tray, pour this mixture. Cut it into little cubes once it has cooled and top with almonds.
Moong Dal Ki Barfi
Moong dal, khoya, and almonds are used to make a delicious dessert. You will definitely crave for more because it is so good.
1 Cup split and husked green gram (dhuli moong ki dal) – soaked in water for 5-6 hours
1 cup of ghee
1 cup of sugar
1 cup of water
50g of khoya
A greased plate
¼ tsp powdered green cardamom
2 tbsp slivered and roasted almonds
2 vark sheets (silver leaves), if you desire
Method: Drain and roughly crush the branch (Slightly coarser than fine sand’s texture). Ghee and dal should be combined before being cooked over low heat in a large kadhai. Stir-fry until the fat separates and turns brown. Once smooth and lightly colored, remove from the kadhai and stir-fry the khoya in the same kadhai. In a container, combine the dal, elaichi, and khoya. Set aside to cool. Place the sugar and water in another pan and heat it gently while stirring until the sugar dissolves, being careful not to let it boil before the sugar melts. When the sugar has dissolved, turn up the heat, bring to a boil, and let the syrup cook until it is thick and a drop dropped onto a cold surface or a cup of cold water immediately solidifies into a firm lump. Remove the pan from the heat, then quickly and proactively stir it into the cooled branch mixture to thoroughly combine it. Transfer on the greased dish, level, add the vark and almonds as a garnish, and then set aside to cool. Use a sharp knife to cut the mixture into the required size after it has cooled and set.
Papaya Badam Barfi
This papaya-packed traditional Badam Barfi has a delicious punch. A unique treat that your guests would like enjoying.
1 papaya – ripe, medium size & finely chopped/grated
250g of khoya
100 g almond powder
½ tsp cardamom powder
½ cup sugar
3 tbsp ghee
Few strands saffron
2 drops of rose essence
For garnish –
Few strands of saffron
Method: Add papaya and ghee to a pan with a heavy bottom. Stir continually while sautéing for 5 minutes at high heat. Mix in the cardamom and almond powders, then simmer for 3 to 4 minutes over a medium temperature. To prevent burning, stir occasionally. Khoya, saffron, and two drops of rose essence should be added. Until the khoya is thoroughly blended, let it simmer for 4 to 5 minutes. Finally, whisk in the sugar while continuing to sauté the mixture over high heat until it thickens considerably. As soon as you remove it from the heat, spoon it onto a plate or greased tray. Until it sets, refrigerate. Cut into squares, diamonds, or any other shape you like. Saffron threads and slivered almonds make a lovely garnish. It’s time to serve up some delicious papaya badam barfi.
Badaam ki Barfi
An iconic Indian treat packed with almonds’ health benefits. This easy recipe for an Indian dessert can become your go-to. Wonderful for the Diwali season or other special occasions.
250 g almonds (peeled), blanched
1 cup of sugar
1 cup of milk
A greased plate to set the barfi
Use a blender to thoroughly combine the milk and almonds. A heavy-bottomed kadahi should be used to combine the paste with sugar. Stir the mixture while putting the container over low heat to dissolve the sugar, then heat till boiling. Stirring should be done over medium heat until the mixture leaves the pan’s sides and turns into a paste that resembles dough. Remove from heat and let cool for a while when it forms a mass. Roll it onto the oiled plate with the greased rolling pin after it is cool enough to handle. Before it totally cools, it needs to be rolled. Avoid rolling when it is too hot because it becomes sticky. Roll out to a thickness of 1/2 cm. Place varq leaves on top and allow to cool. When the barfi is cool, slice it into diamond-shaped pieces, place it in a serving bowl, and then serve.