Walnut Burfi Recipe [Barfi] - Spice Up The Curry (2024)

FAQs

Walnut Burfi Recipe [Barfi] - Spice Up The Curry? ›

White Chocolate (Soya), Plain Chocolate (Wheat), Pistachio, Cashew, Almond.

White Chocolate (Soya), Plain Chocolate (Wheat), Pistachio, Cashew, Almond.

Barfi or burfi is a milk-based sweet from the Indian subcontinent with a fudge-like consistency. Its name comes from the Persian and Urdu word (barf) for snow.

Barfi is one of many milk-based Indian sweets. Traditionally, it would have been made by slowly cooking milk down for hours until it condensed into the dough-like evaporated milk solids known as khoya or mawa. A quicker and easier way of making barfi starts with milk powder instead.

Step 1: Combine ghee, Nestlé MILKMAID, and sugar (if needed) in a pan on low flame. Stir continuously till thick. Pour half into a greased plate and spread evenly after a few minutes. Step 2: Add cocoa powder and cashew bits to the remaining mixture in pan and combine well, stirring for 2-3 minutes.

Green cardamom enhances the flavor of some of the most famous sweet dishes in India like Gulab Jamun, Gajar Halwa, Payasam, Kulfis, Modak, and Ice Cream. Nutmeg: The nutty and sweet flavors of nutmeg are the perfect complement to many of the sweet dishes of India.

बर्फ़ी (barfi) - Meaning in English

Barfi or burfi is a milk-based sweet from the Indian subcontinent with a fudge-like consistency. Its name comes from the Persian and Urdu word (barf) for snow. Barfi is consumed throughout India and Pakistan and is especially popular in North India.

There are two reason for this, either it is not completely cooked or you had put that burfi mixture on flame while cooking for more than the required time after adding sugar into it.

Coconut Barfi is a good source of proteins, fibre, and good fats. Also, much of the fat in coconut comes in the form of medium-chain triglycerides (MCTs), which can possibly help you lose excess body fat.

History of Barfi

This sweetmeat is believed to have originated in the state of Rajasthan, and it has been enjoyed by Indians for centuries. The word "barfi" is derived from the Persian word "barf," which means snow. This is fitting, as barfi is often made with milk and condensed milk, which gives it a white appearance.

Why is my burfi grainy? ›

Gram flour has a delightful nutty aroma and lends the burfi its characteristic grainy texture. When roasted, the flour develops deeper nutty notes that permeate through the burfi.

Kashi's Tiranga Barfi, a GI-tagged sweet, symbolises India's freedom struggle.

Troubleshooting: if your besan burfi doesn't set then simply add it back to the pan and cook for a few minutes until the mixture slightly thickens and leaves the pan. This tastes the same except the texture is slightly different and your burfi will be lighter in color.

Many Indian desserts are fried foods made with sugar, milk or condensed milk. Ingredients and preferred types of dessert vary by region. In the eastern part of India, for example, most are based on milk products.

This cheat version is the BEST I have developed and combines condensed milk and milk powder. The result is Barfi in under 15 minutes – no boiling milk down, and no waiting at the pot for ages. It's a little crumbly, very dense and all round delicious.

Roasting and winnowing

The bean shells become brittle and the colour of the beans darken. The process converts the flavour precursors within the bean into compounds such as aldehydes, esters, lactones, and pyrazine, which give chocolate its aroma and flavour.

Plain barfi is made with condensed milk and sugar cooked until it solidifies. The many varieties of barfi include besan barfi (made with gram flour), kaaju barfi (made with cashews), and pista barfi (made with ground pistachios).

Texture: Kaju katli has a fudgy and smooth texture due to the rich silver leaves. It is typically thin, flat, and diamond-shaped. Kaju barfi, on the other hand, has a slightly grainy and crumbly texture due to the addition of milk solids (khoya). It is usually thicker and cut into square or rectangular shapes.

Our delicious creamy plain barfi is made with pure butter ghee (clarified butter), sugar and the finest quality fresh channel island milk. A soft, creamy fudge like sweet that is sinfully indulgent. A 250g box of Plain Barfi will typically include three pieces of this sweet.

This Diwali, I prepared mawa barfi. The recipe requires: mawa or khoya (milk solids) 350 gms, sugar 3/4 cup or to taste, ghee (clarified butter) 2 tbsp, cardamom powder 1/2 tsp, saffron few threads and edible silver leaf and pistachio for garnish. Which is your favourite Kashmiri dish and how do you prepare it?