Comments on: Barfi Recipe!!

By: Last minute surge for Divali — Lifespan of a Chennette

Last minute surge for Divali — Lifespan of a Chennette — Sat, 17 Oct 2009 03:32:28 +0000

[...] what are people searching for? Ah, well, Kurma tops the list. Barfi is very close behind, and as I left work this evening they were actually dead even, but Kurma is [...]

By: Chennette

Chennette — Thu, 15 Oct 2009 23:29:35 +0000

Hi Praveena – my Mom suggests using less water and some more sugar so that the pagh is thicker and comes in faster. Try using 12 to 14 ozs sugar with 1/3 cup water. We need to find the real equivalent of Nestle’s cream in the US!

By: Praveena

Praveena — Tue, 13 Oct 2009 16:44:41 +0000

Hi Chennette – I’ve tried your recipe a few times, and I absolutely love the taste! (so does my family). I’ve had some issues with the consistency though…it comes out pretty soft and doesn’t harden up at all. Any ideas on what i might be doing wrong? Cooking it too long? I’m in the states so I use, heavy whipping cream. Sometimes the oil starts to come out of the mixture. really odd! I would love to make it for diwali, so any suggestions would be helpful.

Thanks!
Praveena

By: Celebrating ‘Id ul Fitr — Lifespan of a Chennette

Celebrating ‘Id ul Fitr — Lifespan of a Chennette — Tue, 29 Sep 2009 20:38:28 +0000

[...] do some of the more traditional dishes or sweets that our family generally prepares (gulab jamoon, barfi etc) since it was not going to be a big Eid for us this year. But Eid still requires work in [...]

By: It’s ‘Id ul Fitr! — Lifespan of a Chennette

It’s ‘Id ul Fitr! — Lifespan of a Chennette — Tue, 29 Sep 2009 20:35:01 +0000

[...] a quick icing sugar glaze. We had planned to make one of those large cartering size sheet pans of barfi…but no cream and no desire to be creative and experimental with such a core sweet. So tonight [...]

By: dave

dave — Mon, 21 Sep 2009 18:32:42 +0000

indian sweets are nice

By: Lily’s Blog, Dragon Absconded! » The Low-Key ‘Id Menu

Lily’s Blog, Dragon Absconded! » The Low-Key ‘Id Menu — Fri, 18 Sep 2009 18:49:58 +0000

[...] was coming to help mom make “traditional” sweets (eg barfi, gulab jamoon, kurma, rasgullah, laddoo, halwah etc) this year. Initially our plan was one [...]

By: trinimom

trinimom — Mon, 14 Sep 2009 02:18:07 +0000

Hi Rhea, I made the Barfi like yours in the early days but when we stopped getting klim and had to use substitutes , there had to be adaptations to making Barfi like that.
However I still use the butter in the pagh(syrup)… so this method which we use now is called the cooked method and the method you posted is the uncooked one and uses more sugar as it has to bind in the basin and not in the pot with heat.
Also after many years of making , I realised that sifting does not afect the taste at all but the right combinations of ingredients. So left it out as it is time consuming….

By: Chennette

Chennette — Mon, 14 Sep 2009 01:58:17 +0000

Hi Rhea – looks about similar amounts of milk and sugar – but you use butter. Interesting. And more ginger (Mom sometimes uses more than I have here) and none of the spices.

By: Rhea

Rhea — Mon, 14 Sep 2009 01:21:44 +0000

I have a really reall ynice barfi recipe…
Barfi

Ingredients:

1 lb Klim Milk (454 g)
2 oz Fernleaf Butter (Unsalted)
1 Tin Nestle Cream (small tin)
2 tablespoons ground Ginger
Sugar bead decorations

Pagh
¾ lb Sugar
1 glass water

Method:

1. Mix Klim, butter, and Nestle cream together to a very fine consistency.
2. Add ginger and mix well.
3. Sift the mix through a sieve.
4. Place sugar and water in a pot to boil and cook, stirring consistently until the mixture spins a thread.
5. Add to milk mixture and mix well. (Do not scrape the sides, to prevent lumps).
6. Pour mixture into a greased tray and level. While the mixture is still wet and sticky sprinkle the sugar bead decorations evenly. When cooled cut into squares.