Post by Silly Yak on Jan 24, 2011 8:22:10 GMT
Barfi -Indian sweets (vegetarian)
by kickingfrog
Chocolate barfi (makes 20 squares)
120g cocoa powder
400g tin condensed milk
4 tbsp mixed chopped nuts
2 tbsp of butter and 1 tbsp for greasing the dish
Pour the condensed milk into a heavy saucepan. Add the butter and the cocoa. Cook on a gentle heat stirring constantly until the mixture thickens and begins to draw away from the side of the pan.
Grease a flat dish with the extra butter. Pour the thick cocoa mixture in and smooth the surface with a spatula.
Allow to cool and set.
Sprinkle with the mixed nuts and cut into 1in squares. Barfi can be stored in the fridge for up to a week.
Coconut barfi (makes 20 squares)
150ml double cream
150g milk powder
120g caster sugar
75g dessicated coconut
½ tsp cardamom powder
Put the cream in a saucepan and bring to the boil, lowering the heat when it gets hot. Add the sugar and cook on a low heat until it bubbles and forms a single thread consistency - this should take 8-10 minutes.
Add the milk powder and stir for a couple of minutes until it begins to leave the side of the pan.
Add the coconut and cardamom and cook for a couple of minutes. Turn out onto a greased plate and allow to cool. Cut into squares.
www.guardian.co.uk/lifeandstyle/ ... ets-diwali
by kickingfrog
Chocolate barfi (makes 20 squares)
120g cocoa powder
400g tin condensed milk
4 tbsp mixed chopped nuts
2 tbsp of butter and 1 tbsp for greasing the dish
Pour the condensed milk into a heavy saucepan. Add the butter and the cocoa. Cook on a gentle heat stirring constantly until the mixture thickens and begins to draw away from the side of the pan.
Grease a flat dish with the extra butter. Pour the thick cocoa mixture in and smooth the surface with a spatula.
Allow to cool and set.
Sprinkle with the mixed nuts and cut into 1in squares. Barfi can be stored in the fridge for up to a week.
Coconut barfi (makes 20 squares)
150ml double cream
150g milk powder
120g caster sugar
75g dessicated coconut
½ tsp cardamom powder
Put the cream in a saucepan and bring to the boil, lowering the heat when it gets hot. Add the sugar and cook on a low heat until it bubbles and forms a single thread consistency - this should take 8-10 minutes.
Add the milk powder and stir for a couple of minutes until it begins to leave the side of the pan.
Add the coconut and cardamom and cook for a couple of minutes. Turn out onto a greased plate and allow to cool. Cut into squares.
www.guardian.co.uk/lifeandstyle/ ... ets-diwali