KHOYA BARFI RECIPE - Made from leftover khoya after making ghee.

 Khoya Barfi Recipe

Made from the left over khoya post ghee preparation.

Desi ghee is an essential part of an Indian household. All over India, desi ghee/ Ghee/ clarified butter is extensively used not only for cooking medium but it’s also considered pious and sacred and hence only desi ghee is used for all Vedic yajna reetis. With many options available in the market, still many people prefer to make it at home as it gives not only gives a sense of satisfaction of enjoying the purest form of ghee, but is also cost effective.There are many simple ways to make homemade ghee.

Methods of making ghee are 1. From Malai 2. From Butter 3.Few people add yoghurt to malai as “jaag” and let it stand overnight, they consider it to give the best results in terms of clarity and least leftover khoya. I personally like the second method as it leaves behind least of impurities and also gives out a good quantity of ghee as well. Although, there is no proof or measurement that either of the methods are better than the other two, still different people follow different ways. The first method being the easiest and least of efforts. Ghee from malai.In this method you put the whole malai/cream straight to the kadhai/bowl to heat and let it cook on simmer till the ghee separates and you have the residue khoya which turns into dark brown color.This method does give you a good amount of khoya as leftover.

I always used to give away the khoya to my house helps, until now when I decided to make something out of it.An extremely easy recipe was born!

Let me admit, it tasted exactly like “Mathura peda”which invariably is a hot favourite of mine. When I made it ,I just made it to try out, but after having it tasted by a few foodies, I got a certificate of a Fabulous dish….yummyy…this is like market bought…you should start selling them lady…and etc.. It gave me immense satisfaction along with pleasure that I got by biting into these rich healthy Indian squares. These Khoya Barfis can be made in the form of ladoos as well. But I personally like Barfis as I just love the silver work applied on them. They look beautiful as well as there are health benefits too. These can be eaten even in Vrats /Upwas/Fasting as they are made from pure khoya. So here is the very simple recipe of the decadent Khoya Barfis!

Preparation time	5 minutes.
Setting time	15 minutes
Total time to serve	20 minutes

Ingredients:

Khoya( residue after making ghee)	250 gms.
Cardamom powder/Illaichi powder	½ tsp.
Castor / Powdered Sugar (if you like more sweetness you may add more or vice versa)	140 gms. / to  taste

Method:

·      Take the khoya and churn it into the mixer till very fine.

·      Add cardamom powder and Castor sugar to it. Mix it well.

·      Now,pour this batter which looks like a very soft cookie dough into a platter square in shape and spread evenly.

·      Now, leave this tray /platter in the fridge to set for 15-20 minutes.

·      After 15 minutes , take it out and cut them into small barfis like shape.You may cut it like kaju katli shape too.Apply work and serve.

·      Since,it has ghee into it already,in hot summers you may need to keep it in the fridge only to store.

TIPS: Add or coat for desiccated coconut to make coconut ladoo or barfi.

Enjoy the Khoya Barfis, rich and completely home made.
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Gulab /Rose Phirni Recipe...

Rose Phirni.

Phirni ,A popular summer cooler dessert .Especially liked in the north of India.It not only goes well with your vegetarian menu ,but also compliments the tastes of non-vegetarian delights. Make this and I guarantee a very delighted guest. We make this often for our lunch party as with a elaborate snacks and main course to cook, phirni definitely given you a easily cooked and relished dessert. Phirni traditionally prepared with just the cardamom flavor, a hint of rose just elevates the taste to another level.I learnt to prepare this yummy

dessert from my mother in law.Since then , i must have cooked this numerous times and every time the taste just went better and better.One just cannot get bored with this light and delectable dish.

Ingredients:

1 liter Milk

1/2 cup rice soaked for 2 hours in water

1 cup sugar

1/2 teaspoon cardamom powder

Some soaked saffron strands (optional, but better if added)

White Rose essence few drops

Some rose petals to garnish.(use the Indian one as it has the beautiful fragrance)

Dry Fruits optional.

Method:

1.  In a heavy bottom pan( don’t use a steel pan as the milk gets the burnt smell often) keep the milk on high flame till one boil. Then reduce the flame to low-medium and let it cook for another 20-25 minutes. Keep stirring in short intervals.

2. On the other hand, take the soaked rice and grind it course in a mixer. Don’t add too much water  while  grinding, just add much needed to have the rice fully dipped.

3. Now, Sieve this rice mixture along with its water and keep aside.

4.Once the milk changes color (it’ll get a bit yellow as cooked), add this sieved rice mixture. You need to keep stirring as you add the rice mixture as it should not stick at the bottom of the pan.

5. Cook for 5 minutes and add rose essence and saffron and sugar.Stir well to mix the sugar well.

6.Cook till a little thick and put it off flame.

7.Pour this phirni into the ramekins or serving cups or mitti katoras and put in the fridge to set.

8. Garnish with slivered pistachios n almonds and rose petals.

Enjoy the Rose Phirni

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RECIPE :Parsada Halwa Barfi...the 3 grains halwa.Best ever tasted halwa so far.

Parsada Halwa

Halwa Prasad...

Pooja, Havan or any festival,Halwa is prepared inevitably for any religious ceremony in all Indian Homes.You must have tried sooji,atta,besan halwa before but this 3 grain halwa is by far the best in Taste.Any such occasion or just like that i just prepare this halwa now .

I gave it a new avatar ,HALWA BARFI.

Easy to eat and store and one can even serve it to guest and my guarantee they'll love it.

Here is what you'll need to prepare this Halwa Barfi:

Ingredients

Sooji:1 cup

Atta: 1/2 cup

Besan: 1/2 cup

Water: 6 cups

Ghee: 3/4 cup

Sugar: 2 1/2 cups
4 tbsp milk

Green Cardamom-4-5

Silver work: to garnish

Kesar stands : few( optional)

Almonds slivered and raisins to garnish.

( i put dry coconut cut into thin small pieces too,optional)

Method:

1. Heat Ghee in kadhai.Add sooji,besan,atta and keep cooking on slow flame till nicely brown.Remember don't leave it unattended and stir constantly or it may burn.
2. Meanwhile,in another saucepan,take 6 cups of water ,add cardamom and sugar.Let it boil till the sugar is dissolved completely.Add milk now.Add kesar strands and Keep aside till our grains are well cooked.
3. Come back to the grains and keep stirring till they get a nice brown colour and leave aroma. Now,slowly add the water and while adding keep stirring the halwa on medium heat.
4. Add coconut,almonds and raisins. Stir well.
5. Line a baking tray with foil or nonstick paper( leave extra on the sides to pull it off later)
6. Keep stirring the halwa till it thickens and you see the ghee separates on sides.Put it off flame and quickly pour this in the lined tray.Garnish with almond slivers.Let it cool completely before applying work.
7. Cut into small pieces like barfis and serve. This can be stored for a day outside in cold weather and refrigerated for 4-5 days.
8. Enjoy your halwa barfi.