Friday, 5 June 2015

Maida (Flour) Barfi



Making perfect sweets at home is something very exciting and satisfying.  Since the day I started making sweets at home, we had stopped buying them from shops except on few occasions where i am not able take out time to make them. Kalakand, Rasgulla, rabri, rasmalai, kala jamun, gulab jamun, sondesh etc are few such examples i tried at home and they came out pretty well, still trying to excel in it. Yesterday i suddenly thought of making some sweet but not the ones I made before. Then i remember once I saw this maida barfi recipe in the blog Rak's kitechen (http://www.rakskitchen.net/2009/01/maida-burfi-simple-sweet-for-fic-yellow.html)
. I was so amazed by  the colour of the barfi she made that i decided to go with it. Moreover the minimum ingredients required for this particular barfi is readily available at one's home. This delicious barfi loaded with dry fruits is very soft and its just melts in mouth and you can actually make it in a jiffy.
When i was serving this to PB with tea after he got back home from work, he ate it thinking I bought it from our nearby halwai shop. He didnot even believe initially  that it was made by me looking at the colour & texture. Well I have taken that  happily as a big compliment :)


You may refer the original recipe as well from the link I have mentioned above as slightest changes I have made here.

Ingredients:

Maida/plain flour: 1/2 cup
Ghee: 1/3 cup
Sugar: 1/2 cup
Cashew nuts/almond/pista: 5-6 of each roughly chopped.
Vanilla essence: few drops
food colour: few drops - I used green colour . You can use any colour of your choice or without colour also you can make
Ghee: as required to grease the tin
sufficient water to make the sugar syrup


Method:

Heat the ghee in a pan and fry the chopped dry fruits till they are turned into light golden brown colour. Add the maida and mix everything well and stir continuously till the maida is fried completely in low flame. Put the flame off and transfer it to a bowl.

On the other hand in a heavy bottomed pan add the sugar and water to make the sugar syrup till you get the one -string consistency. Add vanilla essence & food colour and mix. Put the flame off and add the maida mixture to it and mix everything well. Once the mixture starts getting thickened and still loose enough to be able to spread on the tin then transfer it to the greased tin and spread evenly with the help of a flat spatula or knife. At this stage I greased the knife with some ghee and cut into equal sized shapes and kept in the refrigerator to set for about half an hour. You can let this cool down and set in room temperature as well.



You can store this sweet in air-tight container for 2-3 days.

 

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