Diwali Best Barfi Recipes


  • Diwali Best Barfi Recipes
    Diwali Best Barfi Recipes
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diwali 2017 is right round the corner, and preparations have already started for the 'festival of lights'. Diwali is also the time when delicious Indian traditional delicacies are prepared in every household, particularly sweets or mithai. And a favourite among the vast repertoire of Indian sweets is none other than barfi. Cut into neat cubes, triangles or diamonds, there are all sorts of flavours, colours, shapes and textures that one can choose from and make the sweet indulgence a memorable affair.When talks of barfi spring up, the first thought to come to mind is often Kaju Barfi, made of cashew nuts. But try to explore and you will be surprised with the wide range of ingredients than can be transformed into delightful barfis, each unique in taste. From moong dal barfi, besan barfi and lauki barfi to coconut, sesame, chocolate, almonds, gulkand and more - you will be spoilt for choice! And if you have plans of making Diwali sweets at home, then there's nothing better than trying your hands at making barfi. Here are our 10 best barfi recipes for the festive season

 Kaju Katli

Recreate the sweet sensation of Kaju Katli right in the comfort of your kitchen. Quick, easy and an absolute favourite of all. 

How to Make Zafrani Kaju Katli
Grind cashew nuts into a fine powder.Heat sufficient water in a non-stick pan.Add sugar and saffron, mix and cook till syrup thickens.Add cardamom powder and mix well.Add cashew nut powder and mix well, cook for about 3 minutes.Spread the mixture onto a thali and let it cool to room temperature.Transfer mixture onto a worktop and knead a little.Spread the mixture into a burfi tray, garnish with silver varq and let it set.Cut into squares and serve. 

Ingredients Of Zafrani Kaju Katli
1 tsp saffron
100 gm cashew nuts, broken
6 Tbsp sugar
1/2 tsp green cardamom powder
2 sheets silver varq

Besan Ki Barfi
Make this favorite sweet at home with three simple ingredients gram flour (besan), ghee and sugar syrup.

How to Make Besan Ki Barfi
Fry the besan in ghee on low flame for about 30 minutes till it gets brown and the ghee get separated.
Dissolve the sugar into the water over low heat.
When it dissolves, bring it to a boil and cook till thick enough.
Take some between your fingers and pull apart, 2 threads should form.
Add this syrup to the besan and mix well.
Pour this mixture into a greased tray.
When it cools cut into small cubes and garnish it with almonds.

 Ingredients Of Besan Ki Barfi
2 cups (240 gm) besan
1 cup sugar
1/2 cup (125 ml) water
1 cup  (240 gm) ghee
Blanched and sliced almonds to decorate
Greased tray

Moong Dal Ki Barfi

How to Make Moong Dal Ki Barfi

Drain and grinddalcoarsely. (Slightly more coarse than the texture of fine sand)
In a heavykadahi, mix thegheeand thedal, and place over low heat.
Stir-fry till brown and the fat separates.
Remove from thekadhaiand addkhoyain the samekadhaiand stir-fry till it is a smooth consistency and lightly colored.
 Mix thedal, elaichi and khoyaand keep aside to cool.
In another pan place the sugar and water over low heat stirring till the sugar dissolves, taking care not to let it come to boil, before the sugar dissolves.
Once the sugar dissolves, increase the heat and bring to a boil and let the syrup cook till thick, and a drop of it dropped on a cold surface or a cup of cold water, sets at once, into a firm lump.Take the pan off the heat and mix immediately into the cooleddalmixture, stirring vigorously and quickly, to blend well. Transfer on to the greased plate, pat to level, garnish with the vark and almonds and leave to cool When cool and set, cut into desired sized pieces, using a sharp knife.

Ingredients Of Moong Dal Ki Barfi
1 cup split and husked green gram (dhuli moong ki dal) - soaked in water for 5-6 hours
1 cup ghee
1 cup sugar
1 cup water
50 gm khoya
A greased plate to set the barfi in
1/4 tsp powdered green cardamom
2 Tbsp slivered and roasted almonds
2 sheets of vark (silver leaves), if you so desire

Nachni Barfi
How to Make Nachni Barfi

Heat Ghee in a kadai; add chopped nuts and sauté for 1 minute.
Add nachni flour (ragi flour) and roast it until cook for 8-10 minutes.
Now add grated jaggery and stir well until the jaggery is completely melted
Add khoya, peanut butter and keep stirring for a while
Remove the mixture on a plate, evenly spread it and refrigerate it.
Remove from refrigerator and garnish it with chopped almonds, chocolate vermicelli.
Cut it into desired shape and serve.

Ingredients Of Nachni Barfi
1/2 Cup Nachni flour (ragi flour)
1/2 Cup Jaggery, grated
1/2 Cup Khoya
3 Tbsp Ghee
2 Tbsp Assorted Nuts, chopped
4 Tbsp Peanut Butter
For garnish Chocolate Vermicelli
For garnish Almonds

Nariyal ki Barfi
A sweet temptation made with fine coconuts, khoya, ghee and sugar. Make this traditional sweet at home with just five simple ingredients.
How to Make Nariyal ki Barfi
Place the ghee and the khoya in a pan and saute till the khoya looks of a uniform consistency.
Take it off the heat and leave to cool. Mix in the coconut and keep aside.
In another pan heat the sugar and water together over low heat, stirring a few times till the sugar dissolves, taking care not to let it come to boil, before the sugar dissolves.
Cook over high heat till it turns thick, and a drop of it dropped on a cold surface or a cup of cold water, sets at once, into a firm, but not hard, heap.
Mix immediately into the khoya mixture, stirring vigorously, to blend well.
As you mix it will begin to set, thus the need to do it as fast as you can.
Transfer on to the greased plate, pat to level it, and leave to cool and set.
Cut into desired sized pieces, using a sharp knife.

Ingredients Of Nariyal Ki Barfi
1 cup grated coconut
1 Tbsp ghee
3/4 cup khoya
1/2 cup sugar
1/2 cup water
A greased plate to set the barfee in

Badaam ki Barfi

How to Make Badaam ki Barfi
Finely blend the almonds and milk using a blender.
Put the paste in a heavy-bottomedkadahiand add the sugar.
Place the vessel over low heat and stir until the sugar dissolves. Then bring to a boil.
Continue stirring over medium heat, till the mixture leaves the sides of the pan, and becomes a dough-like paste.
Once it gathers up together into a mass, remove from heat and cool for a while.
When cool enough to handle, roll it onto the greased plate, with the greased rolling pin.
It must be rolled before it cools completely. Do not roll while it is too hot, as it is sticky when hot.
Roll to 1/2 cm in thickness. Cover with vark leaves and leave to cool.
When cold, cut thebarfiinto diamond-shaped pieces, and transfer to a serving dish and serve.

Ingredients Of Badaam Ki Barfi
250 gm almonds - blanched and peeled.
1 cup sugar
1 cup milk
Vark Leaves
A greased plate to set the barfi in a greased rolling pin

 



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