Indian Food and Meal Ideas
Cashewnut Barfi
This summer treat everybody at home with an exotic recipe. A feast for the one with a major sweet tooth.
For US to UK equivalents see this rough guide
Recipe Ingredients:
- Cashewnuts - 300 gms. (finely ground)
- Milk - 500 ml.
- Sugar - 1 cups
- Khoya - 250 gms.
- Coconut - 1 (grated)
- Almonds (Badam) and pistachios- 10 gms. each (chopped)
- Ghee or oil - 1 cup
- Cardamoms - 2 (ground)
- Few strands of saffron
- Pinch of nutmeg
- Silver varak (paper)
Method:
1. Pass the cashewnut powder through a fine sieve, then fry in oil for a couple of mins. and keep aside.
2. Add khoya to cold milk. Separately, add the nutmeg with a little milk and keep aside.
3. Fry the coconut in oil till it turns a light brown.
4. In a heavy bottomed vessel, boil the milk and add the sugar.
5. Stir till it dissolves, then add cardamom, saffron and nutmeg. Add the khoya, cashewnut pwd, grated coconut to the milk
mixture and stir thoroughly.
6. Continue cooking on a low flame, stirring constantly. When the mixture leaves the side of the vessel, remove and spoon
contents into a greased thali.
7. Smoothen with the back of a flat spoon. Garnish with varak, almonds and pistachios.
8. Cut into diamond shaped pieces and serve.
As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide
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