Comments on: Barfi Recipe!!

By: Lorna

Lorna — Sat, 03 Dec 2011 22:23:50 +0000

Hi does anyone have a Trinidad recipe for rasgulla. I am really craving this and I can’t fine the trini recipe. Please help ,thank you.

By: burdavis

burdavis — Sun, 22 May 2011 17:52:10 +0000

Reading Jhabvala’s “Amrita” I ran across a scene in which one person is serving barfi (“white barfi with breath-thin silver paper”) to another. Having visited Delhi I thought I understood the reference but googled it just because. And found my way here. How delightful to learn about the culinary crossover between India and T&T!

I know only too well the lengths to which one goes to find food or ingredients from home (being an American who has lived abroad in Scotland and Denmark), so I thoroughly enjoyed this thread. Thank you so much.

Chubby in a Missouri Wal-Mart indeed…

By: Aaron

Aaron — Fri, 14 Jan 2011 21:01:15 +0000

Hi Chennette. Thanks for the feedback. I will Definitely try again, but have to find the klim first! I will let you know when I try.
Thanks,
Aaron

By: Chennette

Chennette — Thu, 09 Sep 2010 15:23:15 +0000

Hi Aaron – we’ve used Klim – it used to be the only milk powder I knew as a child!
I would say yes, try cooking it to dry it out and perhaps sprinkle cardamom towards the end of this process so as not to lose the flavour.
As the pastyness – perhaps make less phag – less syrup, so that might help with the sweetness as well. Maybe try to see if it will bind with 7-8 oz sugar and 1/4 cup water?

By: Aaron

Aaron — Thu, 09 Sep 2010 04:33:55 +0000

Hi Chennette. I could not find any full cream milk powder Can you tell me if “klim” milk powder is the one to use? I used the carnation skim milk powder, and like what a few comments said, it came out into a gooey messy paste. I froze it, but when it defrosted, it just turned to paste again. Do u recommend cooking it on the stove a little bit to harden it? It does taste very good, but cooking cardamom too long heats out the taste. So would you recommend adding just a pinch more cardamom and some ginger powder to it if I do cook it? Also Is there any way to lower the amount of sugar? It is a bit too sweet for me. thanks

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 [...]