how to prepare balfi (indian cake)?

Answer 1

Try these :-) Hope one of them works for you.

http://www.lib.uiowa.edu/iwa/Birkby_Exhibit/Recipe.Indian.Cake.html

Indian Cake
Recipe #164397
A delicious Native American cake thats great for any occassions weddings annversarys birthdays it taste great
by Chef Otaktay

Time to make 4¾ hours 35 min prep

1/2 cup raisins
4 cups precooked blue cornmeal
1 cup sprouted wheat
2 cups precooked yellow cornmeal
6 cups water
1/2 cup brown sugar

* Native American Cakes

1. Put 6 cups of water in pan and boil.
2. Add 4 cups precooked blue corn meal.
3. Add 2 cups precooked yellow corn meal.
4. Add 1/2 cup rasins.
5. Add 1 cup wheat, sprouted.
6. Add 1/2 cup brown sugar.
7. Blend well; dissolve all lumps. Pour into baking pan that is lined with foil.
8. Cover with foil. Bake at 250 degrees for 4 hours.
9. Note: Cake must cook slowly!

http://www.recipezaar.com/164397

PERSIAN LOVE CAKE

This chiffon cake filled with rose-scented whipped cream is inspired by the aromatics found in Persian, Turkish, and Indian confections. Cardamom seeds have more flavor than the ground powder and are like little explosions of spice in the cake.

Candied rose petals
2 large egg whites
1/2 cup sugar
Petals from 2 organic roses

Cake
1 cup cake flour
14 tablespoons baker's sugar or superfine sugar, divided
1 1/2 teaspoons baking powder
1/4 teaspoon coarse kosher salt
3 large eggs, separated
6 tablespoons water
1/4 cup canola oil
1 teaspoon grated lemon peel
1/4 teaspoon whole cardamom seeds (removed from about 5 green cardamom pods)

Frosting
2 1/2 cups chilled heavy whipping cream, divided
Pinch of saffron threads

2/3 cup powdered sugar
1 teaspoon rose water

2 tablespoons natural unsalted pistachios

For candied rose petals:
Whisk egg whites in small bowl until foamy. Using pastry brush, brush rose petals on both sides with egg whites; sprinkle on both sides with sugar. Dry on nonstick rack at least 6 hours or overnight.

For cake:
Preheat oven to 325°F. Butter two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line pan bottoms with parchment paper; butter parchment. Sift flour, 7 tablespoons baker's sugar, baking powder, and salt into large bowl. Whisk yolks and next 4 ingredients in small bowl until smooth. Add yolk mixture to dry ingredients; whisk until smooth. Beat egg whites in medium bowl until soft peaks form. Gradually add 7 tablespoons baker's sugar; beat until whites resemble thick marshmallow fluff. Fold whites into batter in 3 additions. Divide batter between prepared pans. Bake until cakes are golden and tester inserted into center comes out clean, about 25 minutes. Cool in pans on racks 15 minutes. Turn out onto racks, peel off parchment, and cool completely. (Can be prepared 1 day ahead. Wrap and store at room temperature.)

For frosting:
Combine 1/2 cup cream and saffron in small saucepan. Bring to simmer. Remove from heat; let steep 20 minutes. Chill until cold.

Beat remaining 2 cups cream, powdered sugar, and rose water in large bowl until soft peaks form; strain in saffron cream. Beat until peaks form.

Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Chill at least 1 hour and up to 6 hours. Garnish cake with rose petals and pistachios.

Makes 8 servings.
Bon Appétit
June 2005

http://www.epicurious.com/recipes/recipe_views/views/232273

Answer 2

Features for "Barfi"
Sweet dish, served as dessert, suitable for vegetarians



Ingredients for "Barfi"
Almond, ground - 1 cup
Cashewnuts, unsalted and ground - 1 cup
Sugar - 1 cup
Evaporated milk - 13 oz
Butter - 0.5 stick


Method for "Barfi"
Melt butter in a heavy skillet. Add milk. Bring to a boil stirring constantly. Lower heat and cook until the milk thickens. Add nuts and sugar and stir. Cook for 10 mins. Turn off heat. Pour mixture on to a flat dish and spread evenly with the back of a spoon. Let it cool down. Cut into small squares and store in a clean container.

Answer 3

Try this barfi:

Ingredients: 4 cups milk
1/4 cup sugar
1/2 tsp cardamom seeds
20 gm pista
20 gm silver almonds

Method: Boil and milk and let it simmer on low flame for about 40 minutes untill it gets a porridge-like consistency. Keep stirring.

Add sugar and continue to stir. Add cardamoms, pistas and almonds to it. Pour the mixture into a greased pan and let it cool.

Cut into diamond shape and serve.

Serve it to everyone with love!

Answer 4

<>Do you mean Khuwa Barfi?
Pistachio-Flavored Milk Cubes, Nepali Style

2 cups ricotta cheese (packed in cheese cloth liner and drained overnight)
2 cups khuwa (milk solids)
1/2 cup condensed milk
1 cup sugar
1 cup melted butter
3 cups half-and-half cream
1 tsp. ground cardamom
1 Tbls. rose water
1/2 cup sugar for cream sauce
1 cup unsalted pistachio, sliced into thin slivers

In a large bowl, combine drained ricotta cheese and khuwa. Heat melted butter, add half of cup of pistachio nuts; fry for a minute or so.
Set heat to low; add the ricotta-khuwa mixture and fry, stirring continuously, until the mixture turns slightly brown.
Add sugar, condensed milk and one half teaspoon of ground cardomom; mix well. Continue to stir until the entire mixture has stiffened. Take off heat and pour the mixture into a large lightly-buttered baking sheet.
Spread into an inch-thick layer; smooth out the top surface. Sprinkle the remainder amount of pistachio nuts over the layer and let rest in refrigerator for at least four hours to set firm. Cut into one-inch cubes.
In a sauce pan pour cream; add one half teaspoon of ground cardamom, rose water, and one half cup of sugar. Allow to simmer slowly, constantly stirring, until the cream mixture has thickened into a syrupy consistency. Remove from heat; allow to cool.
To serve, put a few cubes in a serving bowl, add some cream sauce, topped with pistachio slices.

Answer 5

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