What's a good recipe for barfi?

Question

Please, nothing you found on Google...I'm looking for one you've personally tried and thought was a good recipe! Preferably one that uses both condensed milk and cardamom. Something plain and simple please, no chocolate or coconut. Pista barfi or almond barfi would be nice. 10 points to whoever shares a good one!

Answer 1

www.sanjeevkapoor.com

Answer 2

2 ounces butter
1-1/2 cups evaporated milk
1 cup ground almonds
1 cup ground unsalted cashews
1 cup sugar
Melt the butter over low heat in a heavy skillet. Add evaporated milk, increase heat, and bring to a boil, stirring constantly. Lower heat. Add nuts and sugar. Cook over low heat for about 10-12 minutes. Do not burn. Pour onto a dish and spread mixture evenly. Let cool. Cut into small diamonds and serve.

Answer 3

Ingredients

• For basic barfi:
• 500 gm. khoa or khoya or mawa.
• 250 gm. castor sugar, can use less if desired.
• Approximately 1 tbs. chopped pistachio for garnish (optional)
• Silver varak (beaten silver leaves)

Instructions

1. Mash or grate khoa.
2. Add sugar and mix well.
3. Heat a wok or kadhai and fry this mix. Sugar will melt and make khoa thin again. Cook until it becomes semi-solid again, comes off the edges of the pan and looks a little pink...ish.
4. Spread on a greased tray evenly, to approximately 2 cm. thickness.
5. Sprinkle pistachio nuts and press gently.
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 barfi, silver side down and peel off the paper.
7. Cut barfis in diamond or square shapes when cool and store in an airtight box.
8. Chocolate 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 barfi recipe until step 3.
11. Add chocolate to cooked barfi mix and make sure it is thoroughly mixed. Make barfies in a tray, following step 4-8 of basic recipe.
12. Barfis with double or triple colours
13. Dissolve orange and green colours of Indian flag or other colours of choice) in a teaspoon of water each, according to the instructions on packet/bottle and keep aside seperately.
14. Follow up to step 3 of basic barfi and then divide the barfi mix in 3 portions.
15. Add 2 colours to 2 portions and keep 3rd one colour free. You can add flavours too, if you want.
16. Spread green portion on a tray to a thickness of 0.5 cm. Then white layer and then orange layer, on top of each other, to give you three layers.
17. Allow to cool and cut into shapes as before.
18. Almond barfi (also see Badam Burfi:
19. You need 100-150 gm. ground almonds for this. Cook as basic barfi until step 3.
20. Now add ground almonds and mix well.
21. Follow step 4-8 of basic recipe.
22. Pistachio barfi:
23. You will need 50-70 gm. finely chopped pistachio (unsalted).
24. Add to Khoa mix after step 3. Make barfi as in step 4-8.
25. Cocconut barfi:
26. Dry fry approximately 500 gm. or 2 grated or dessicated cocconuts.
27. Add to fried khoa and sugar mix, after step 3 of basic barfi.
28. Spread on a greased tray, cover with silver varak.
29. Allow to cool and cut into diamond or square shapes.

Notes

• Burfies are often covered with silver varaks or leaves (very thin sheets of beaten silver which are edible and are available from good Indian stores).
• Other varieties and flavours can be made using the same recipe.
ENJOY!!

Answer 4

food.sify.com here u will be satisfied.

Answer 5

no idea