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BARFI RECIPE (Page 3)

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followfoodie

Senior Member

followfoodie

Joined: 25 February 2013

Posts: 219

Posted: 27 February 2013 at 9:19pm | IP Logged
Originally posted by farishta12

Hi everyone Smile
I need some help, hope u guys can help me..
I looove Barfi specially the barfi that is made by milk but unfortunately i dont have any indian store that i can buy it ..
where i live Confused

So anyone knows burfi recipe that can share with me please Embarrassed?

(sorry for any mistake in my english Wink)

-----------------------------------------------------------------------------------------------------------------------------------------

Hii :)
So i am here again :P
I am sharing the Barfi recipe that was given to me by an IF member
.. i guess i am not the only one who love BURFIII LOL
 
So here is the recipe :

For basic burfi/barfi:

Ingredients
' 200 gm. Khoya or Mawa 1 / Khoya or Mawa 2. 
' 200 gm. sugar, can use less if desired. 
' Approximately 1 tbs. chopped pistachio for garnish (optional) 
' Chopped pistachios or almonds, optional 
' Edible silver leaves/varak optional (beaten silver leaves)-make sure they are vegetarian* 
' 100-125 ml. water 
' A metal or Pyrex tray, greased with a little ghee/clarified butter

Instructions
1. Mash or grate khoya. Cook it in a heated wok or karahi, until it becomes pink'ish in colour and comes off the edges of the pan. Keep aside in a metal or heat proof bowl. 
2. Bring water to boil add sugar and stir to dissolve. Boil briskly until 3 wire consistency is obtained. 
3. Pour over the mawa, mix quickly and turn out on to the greased tray. 
4. Spread with a spatula, to approximately 2 cm. thickness. Even out with wetted fingers (to stop sticking). 
5. Sprinkle pistachio/almonds, if used, and press gently into the khoya. 
6. Put silver sheets on top gently, covering most of the surface. These come with a paper backing. You simply place each sheet on the burfi/barfi, silver side down and peel off the paper. 
7. Cut burfies/barfies in diamond or square shapes when cool and store in an airtight box. 

8. Chocolate burfi/barfi 
9. Dissolve 3-4 tsp. cocoa powder in 1 tsp. of water or milk, before you start cooking. Keep it aside, ready. 
10. Cook as basic burfi/barfi recipe until step 3. Add chocolate to mawa/sugar syrup mix and mix well. Make burfies/barfies in a tray, following step 4-7 of basic recipe. 

11. Burfi/barfi with double or triple colours 
12. Dissolve orange and green colours of Indian flag or other colours of choice) in a tiny amount of water each, according to the instructions on packet/bottle and keep aside separately. 
13. Follow up to step 3 of basic burfi/barfi and then divide the burfi/barfi mix in 3 portions. 
14. Add 2 colours to 2 portions and keep 3rd one colour free. You can add flavours too, if you want. 
15. Spread one colour portion on a tray to a thickness of 0.5 cm. Then add the white layer and then the third layer on top. You can choose any combination of colours and flavour. 
16. Allow to cool and cut into shapes as before. 

17. Almond burfi/barfi (also see Almond Burfi: 
18. You need 100-150 gm. ground almonds (powder) for this. Cook as basic burfi/barfi until step 3. 
19. Now add ground almonds and mix well. 
20. Follow step 4-7 of basic recipe. 

21. Pistachio burfi/barfi: 
22. You will need 50-70 gm. finely chopped pistachio (unsalted). 
23. Add to Khoya mix after step 3. Make burfi/barfi as in step 4-7. 
24. Coconut burfi/barfi: 
25. Dry fry approximately 500 gm. of desiccated coconuts or grated flesh of 2 coconuts. 
26. Add to fried khoya and sugar mix at step 3 of basic burfi/barfi. 
27. Follow step 4-7 of basic recipe. 
28. Allow to cool and cut into diamond or square shapes. 
29. Other varieties and flavours can be made using the same recipe.

Hope you guys enjoyed the recipe ^^
Leave comments below if you want LOL
Chao Wink



Try this Burfi , No milk is needed for this recipe
http://www.followfoodiee.com/2012/04/maida-burfi-maida-cake-indian-sweet.html

The following 1 member(s) liked the above post:

farishta12

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starsanjana

IF-Rockerz

starsanjana

Joined: 02 December 2012

Posts: 5856

Posted: 07 March 2013 at 7:08pm | IP Logged
tfs

The following 1 member(s) liked the above post:

farishta12

farishta12

IF-Dazzler

farishta12

Joined: 26 March 2012

Posts: 3209

Posted: 09 March 2013 at 12:01pm | IP Logged
Originally posted by followfoodie

Originally posted by farishta12

Hi everyone Smile
I need some help, hope u guys can help me..
I looove Barfi specially the barfi that is made by milk but unfortunately i dont have any indian store that i can buy it ..
where i live Confused

So anyone knows burfi recipe that can share with me please Embarrassed?

(sorry for any mistake in my english Wink)

-----------------------------------------------------------------------------------------------------------------------------------------

Hii :)
So i am here again :P
I am sharing the Barfi recipe that was given to me by an IF member
.. i guess i am not the only one who love BURFIII LOL
 
So here is the recipe :

For basic burfi/barfi:

Ingredients
' 200 gm. Khoya or Mawa 1 / Khoya or Mawa 2. 
' 200 gm. sugar, can use less if desired. 
' Approximately 1 tbs. chopped pistachio for garnish (optional) 
' Chopped pistachios or almonds, optional 
' Edible silver leaves/varak optional (beaten silver leaves)-make sure they are vegetarian* 
' 100-125 ml. water 
' A metal or Pyrex tray, greased with a little ghee/clarified butter

Instructions
1. Mash or grate khoya. Cook it in a heated wok or karahi, until it becomes pink'ish in colour and comes off the edges of the pan. Keep aside in a metal or heat proof bowl. 
2. Bring water to boil add sugar and stir to dissolve. Boil briskly until 3 wire consistency is obtained. 
3. Pour over the mawa, mix quickly and turn out on to the greased tray. 
4. Spread with a spatula, to approximately 2 cm. thickness. Even out with wetted fingers (to stop sticking). 
5. Sprinkle pistachio/almonds, if used, and press gently into the khoya. 
6. Put silver sheets on top gently, covering most of the surface. These come with a paper backing. You simply place each sheet on the burfi/barfi, silver side down and peel off the paper. 
7. Cut burfies/barfies in diamond or square shapes when cool and store in an airtight box. 

8. Chocolate burfi/barfi 
9. Dissolve 3-4 tsp. cocoa powder in 1 tsp. of water or milk, before you start cooking. Keep it aside, ready. 
10. Cook as basic burfi/barfi recipe until step 3. Add chocolate to mawa/sugar syrup mix and mix well. Make burfies/barfies in a tray, following step 4-7 of basic recipe. 

11. Burfi/barfi with double or triple colours 
12. Dissolve orange and green colours of Indian flag or other colours of choice) in a tiny amount of water each, according to the instructions on packet/bottle and keep aside separately. 
13. Follow up to step 3 of basic burfi/barfi and then divide the burfi/barfi mix in 3 portions. 
14. Add 2 colours to 2 portions and keep 3rd one colour free. You can add flavours too, if you want. 
15. Spread one colour portion on a tray to a thickness of 0.5 cm. Then add the white layer and then the third layer on top. You can choose any combination of colours and flavour. 
16. Allow to cool and cut into shapes as before. 

17. Almond burfi/barfi (also see Almond Burfi: 
18. You need 100-150 gm. ground almonds (powder) for this. Cook as basic burfi/barfi until step 3. 
19. Now add ground almonds and mix well. 
20. Follow step 4-7 of basic recipe. 

21. Pistachio burfi/barfi: 
22. You will need 50-70 gm. finely chopped pistachio (unsalted). 
23. Add to Khoya mix after step 3. Make burfi/barfi as in step 4-7. 
24. Coconut burfi/barfi: 
25. Dry fry approximately 500 gm. of desiccated coconuts or grated flesh of 2 coconuts. 
26. Add to fried khoya and sugar mix at step 3 of basic burfi/barfi. 
27. Follow step 4-7 of basic recipe. 
28. Allow to cool and cut into diamond or square shapes. 
29. Other varieties and flavours can be made using the same recipe.

Hope you guys enjoyed the recipe ^^
Leave comments below if you want LOL
Chao Wink



Try this Burfi , No milk is needed for this recipe
http://www.followfoodiee.com/2012/04/maida-burfi-maida-cake-indian-sweet.html

thanks for sharing dear Wink


Edited by farishta12 - 09 March 2013 at 12:02pm

Surabhi_G

Senior Member

Surabhi_G

Joined: 22 December 2012

Posts: 311

Posted: 18 March 2013 at 12:26am | IP Logged

Take a pan and heat ghee into it. Put mawa into the pan and roast it on a medium flame till it turns light pink in colour. Now take it out in a bowl and let it cool down.

Take a tray or a plate and grease it with little oil.

Put sugar in a pan with water of 1/3 quantity of sugar to make syrup (chashni) (take 80 gms water for 250 gms sugar). Make a thick syrup, enough thick that it sets as soon as it is dropped on a plate. Test the consistency of the sugar by taking a drop between your fore finger and thumb. If it is too sticky and sets quickly between your fingers, then your syrup is ready. Now turn off the flame.

Cool down the syrup by stirring it continuously with the spoon. As soon as it cools down and starts to set, put mawa into it and mix it well with the syrup. Add cardamom powder also to the mixture.

Pour the mixture in the greased tray and spread it evenly into it. Garnish the mixture with chopped almonds and pistachios.

It takes 20-24 hours for a barfi to set and freeze. Once the barfi sets, cut it into the desired shape and size.

Your delicious Mawa Barfi is ready. Store it in an air-tight container in the refrigerator and eat whenever you like.

___________________________________________________________



How to make Mawa Barfi 










Edited by Surabhi_G - 18 March 2013 at 12:26am

The following 1 member(s) liked the above post:

farishta12

farishta12

IF-Dazzler

farishta12

Joined: 26 March 2012

Posts: 3209

Posted: 05 April 2013 at 2:04pm | IP Logged
Originally posted by Surabhi_G

Take a pan and heat ghee into it. Put mawa into the pan and roast it on a medium flame till it turns light pink in colour. Now take it out in a bowl and let it cool down.

Take a tray or a plate and grease it with little oil.

Put sugar in a pan with water of 1/3 quantity of sugar to make syrup (chashni) (take 80 gms water for 250 gms sugar). Make a thick syrup, enough thick that it sets as soon as it is dropped on a plate. Test the consistency of the sugar by taking a drop between your fore finger and thumb. If it is too sticky and sets quickly between your fingers, then your syrup is ready. Now turn off the flame.

Cool down the syrup by stirring it continuously with the spoon. As soon as it cools down and starts to set, put mawa into it and mix it well with the syrup. Add cardamom powder also to the mixture.

Pour the mixture in the greased tray and spread it evenly into it. Garnish the mixture with chopped almonds and pistachios.

It takes 20-24 hours for a barfi to set and freeze. Once the barfi sets, cut it into the desired shape and size.

Your delicious Mawa Barfi is ready. Store it in an air-tight container in the refrigerator and eat whenever you like.

___________________________________________________________



How to make Mawa Barfi 











thanks for sharing! Wink

Aananthapriya

Newbie

Aananthapriya

Joined: 03 April 2013

Posts: 18

Posted: 09 April 2013 at 5:00am | IP Logged
One of my favorite, i eat groundnut barfi before i have my meals.

The following 1 member(s) liked the above post:

farishta12

TheGadabout

IF-Dazzler

TheGadabout

Joined: 07 March 2013

Posts: 4530

Posted: 10 April 2013 at 7:06am | IP Logged
Thank you.

I usually make barfi out of full fat milk, condensed milk and mawa. After strenuous stirring and it begins to separate from the pan, I garnish it with saffron, elaichi powder, nutmeg powder and dry fruits. And then, lay it in a cake tin until it come sto room temperature to cut out in shapes.

The following 1 member(s) liked the above post:

farishta12

anirudh123

Senior Member

anirudh123

Joined: 07 January 2012

Posts: 243

Posted: 11 April 2013 at 8:22am | IP Logged
I like chocolate barfi

The following 1 member(s) liked the above post:

farishta12

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