…ou have to use unsalted sev and unsweetened mawa to make this yummilicious barfi. This barfi is a no fuss and almost instant one. This barfi is prepared and sold by Karachi Sweets, Bhavnagari Sweets and Mulchand Sweets in Pune. The unsalted sev is sold by these mithai shops and is fairly expensive because this sev is special for the purpose of making Singhar (Sev) Barfi. Unsalted sev is good for people having health issues especially those sufferi…
…fi which you could consider for your sweet table and / or for gifting… Sev Barfi (Sindhi Singhar Jhi Mithai) Shahi Gulab Barfi (Microwave) Kaju Katli Coconut Burfi / Nariyal Burfi / Khobbari Paak Kalakand Here’s wishing all visitors and followers “A Very Happy, Prosperous and Peaceful Diwali.” Ingredients: 3 Beetroot 100 gm Khoya / Khoa / Khawa or to taste 2 tbsps Pure Ghee 2 tbsp sweet Condensed Milk (optional) 150 gm Sugar or to taste 1 tsp fres…
…a friendship you cherish forever. I made this amazing aromatic Shahi Gulab Barfi especially for my hubby. A lovely festive gift… an expression of joy at all celebratory occasions… All the ingredients to make the Rose Barfi are easily available. No back breaking stirring, quick to put together and ready in minutes. It is better to make it a day earlier for the flavors to meld. Here is the stunning Shahi Gulab Barfi/Rose Burfi… I made it two toned t…
…e more besan or rava depending on your personal preference. Ladoos, pedha, barfi / burfi… All types of mithai, sweets, savouries, farsan are being exported and gaining popularity all over the world. Every Indian irrespective of which state one belongs… across all borders…loves them all! Ladoos will never ever go out of style or off the table nor will the pedha, or barfi / burfi! 🙂 Here is a recipe which has simple ingredients and makes a delectabl…
…textured flan. The Goan Cocada preparation is like a hard textured coconut barfi but the main difference is the addition of suji/semolina/rawa. In Konkanni, suji is known as ‘Rulao.’ The most difficult part of Cocada (like most Goan sweets) is the intense stirring involved. One learns to judge the right moment to turn out the mixture on to the cutting board only with experience. If you turn it out too early it will be soft like halwa and will not…
…e a few variations to this popular and much loved sweet. Cordial is like a barfi but with the inclusion of lightly beaten egg whites. The addition of aromatic rose water takes it a notch higher to make it an exquisite preparation with a touch of royalty. Since coconut is so very essential in Goan Cuisine especially in sweets, I made this beautiful Coconut Cordial. I used a little liquid glucose to help keep the coconut mixture moist and succulent….
…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….
…sweet platter this festive season with Carrot Coconut Ladoos and Beetroot Barfi / Chukandar ki Burfi. Below is a list of some of my favorite traditional ladoos to consider including on your festive sweet table… Rava Ladoo (Semolina / Suji Ladoo) Microwave Besan Ladoo Rava Besan Ladoo Ingredients: 250 gm Carrots; wash, peel & grate 150 gm dessicated Coconut + for rolling 75 gm Khoya / Mawa / Khoa (optional) ¼ cup Milk Powder ½ cup sweet…
…a firm crust on the outside and a reasonable amount of softness just like barfi when you bite and savor it. Enjoy the fruits of your labor! Tips & Suggestions: If you wish to store for a long time, then you need to have minimum moisture in your Doce de Grao. For this you need to keep cooking further to help evaporate the moisture even though it has formed a ball. This is so because chana dal paste is really very difficult to handle. Besides,…
…ade sure I utilized them well. Recently, I posted our favorite Shahi Gulab Barfi. Do try it out if you haven’t. This year the summer heat was unbearable and the temperatures were soaring. The Indian summer was definitely not kind to us. I must say the gorgeous rose did take good care of us. It cooled our senses, mind and body. The ever popular kulfi is loved by all. All the year round I make kulfi for us but summer is the time we indulge the most…