Barfi! In Hindi Free Download Mp4
Gabriel Molle
To prepare barfi, khoa (condensed milk) and granulated sugar are mixed and cooked together. When the mixture thickens to a fudge-like consistency, it is spread onto a greased plate. After cooling, it is cut into squares, diamonds, or circles. It can also be formed into balls, layered, or rolled into multicolored slices. When served at special occasions, it is often decorated with vark (edible silver foil). It can also be decorated with coconut, ground nuts, or powdered milk.[1][2][3]
Fruit, nuts, legumes, spices, and other flavorings may be added to the khoa-sugar mixture and yield different varieties of barfi. Commonly added fruits include guava and melon seeds. Typical nuts added include almonds, cashews, coconut, and pistachios. Mung beans are sometimes added and yield moong dal barfi. Common flavorings and spices include cardamom, kewra (fragrant screwpine), orange, mango, saffron, rosewater, and vanilla. Food colorings may also be added.[1][2][3]
Milk Barfi Recipe Plain Milk Burfi Recipe Doodh Ki Mithai with a detailed photo and video recipe. A classical milk-based fudge or dessert recipe made with evaporated milk solids and milk powder. It is a perfect dessert sweet snack for the festival season and can be easily shared with friends and family. Generally, milk-based barfi is made by just evaporating full cream milk, but to hasten the cooking process I have used milk powder which should add more texture to the sweetness.
Diwali festival is around the corner and most of us are getting ready for it by preparing sweets, snacks and also new clothes. With respect to sweets, we always look for something easy and simple recipe, yet it must be considered a premium sweet. Most of the premium sweets are either complex to make or may require some fancy ingredients to make. Hence I thought of making a creamy barfi recipe with a basic ingredient available in all our kitchens. it is none other than full-cream milk. So basically I have evaporated the milk to form the milk solids and added full cream milk powder to get the crumbly texture. As an alternative to milk solids, you can use store-bought khoya or mawa to have the same result. This should easily cut down the stirring process.
Furthermore, I would like to add some more tips, suggestions and variations to the instant milk barfi recipe. firstly, you need to use full cream milk for this recipe. do not even attempt it with skim milk as it would take more time to evaporate and also end up with fewer solids. Secondly, if you need a moist barfi, then make sure not to overcook the burfi mixture. The below-mentioned quantity would yield a moist one. but if you overcook, you may end up with chewy burfi. Lastly, you may top this barfi with a choice of dry fruits. My personal favourite combination is pistachios and almonds. But you may extend it to tutti frutti, cherries and even to peanuts and cashew nuts.
Finally, I request you to check my other related Indian Sweet Recipes Collection with this post of milk barfi recipe. It includes my other related recipes like banana malpua, boondi sweet, pineapple kesari bath, karanji, modak, rosh bora, kayi holige, kaju pista roll, gulab jamun, roti ke laddu. Further to these, I would also like to mention my other recipe categories like,
The great thing about this barfi recipe is that it requires just a few basic ingredients and can be made quickly. Barfi is one of many milk-based Indian sweets. Traditionally, it would have been made by slowly cooking milk down for hours until it condensed into the dough-like evaporated milk solids known as khoya or mawa. A quicker and easier way of making barfi starts with milk powder instead. If you are using khoya, the process of cooking remains the same.
I wanted a Flow Based Programming tool to be integrated within my workflow. So, built barfi, which provides a streamlit component. Still work in progress, would appreciate feedback and ideas. Have uses cases? Would be great to know them
Barfi is an Indian sweet, traditionally it used to be made by condensing milk and then sweetened with sugar. There are also variations of making barfi without milk like peanut burfi, maida burfi,kaju barfi or coconut barfi. To know more about burfi, you can check this collection of 16 barfi recipes.
Barfi recipe shared here, is an easy one. All we need is mawa and sugar.we also call this as plain barfi, mawa burfi or khoya burfi. To keep it simple i have not used any garnishing, you can use pistas or choco chips to make it look colorful. You can even use kesar/ saffron for added flavor and light color.
7. Leave it to cool completely.I left it for around an hour. Cut to desired shapes. I prefer squares since there will be lesser uneven pieces left. When the mixture cools down, it should not be sticky otherwise you will not get good shapes. If it is sticky it means it is slightly under cooked. Then add the milk powder and knead the mixture. Make a square and cut to pieces. Adding milk powder is optional and is only a quick fix to the sticky barfi.
I tried mawa barfi . Took out of the pan at the right consistency, yet it turned out to be very very hard. Couldnt even cut them into pieces. What might have gone wrong. I hv been cooking from the past 33 years.
Barfi is a Flow Based Programming environment that provides a graphical programming interface. It is integratable into your existing Python workflows. A schema is built using barfi.Blocks. Then the schema is executed with barfi.ComputeEngine.
I am sharing a traditional version of making besan barfi. To prepare barfi this way requires continuous hand work and attention. Give your attention to something else and you may end up with a disastrous version of the barfi. I have given tips and suggestions in the steps itself.
15. Stirring non-stop, you will come to a stage where the besan will have a nice golden color and will have a good aroma. Its important to fry the besan very well or else you will get the raw taste of besan in the barfi.
Pink Strawberry Barfi is one of my favourite flavours when it comes to Indian sweets! I make barfi during festivals and for parties. It's so easy to prepare this barfi using strawberry ice cream! It's a melt-and-mix operation that requires just 2 ingredients and 15 minutes of your time. A tub of shop-bought ice cream and milk powder is all you need. It really is the easiest barfi recipe in the world. Everyone will be asking you for the recipe and nobody will believe you when you tell them how you made it!
Milk powder barfi is a popular Indian sweet made with ghee and milk powder, and flavored with cardamom. This fudge-like dessert recipe makes use of pantry ingredients, and will be ready in less than 30 minutes.
There are many different flavors of barfi such as besan barfi (also known as besan burfi, made with garam flour), kaju barfi (also known as kaju katli, made with cashews), pista barfi (pistachio flavored barfi), badam barfi (almond flavoured barfi).
The color of the milk powder does impact the color of the barfi. Usually barfi (made traditionally with khoya or mawa) is white or off-white in color, but by using milk powder it can have a creamy beige colour.
It is important to keep the heat on low and stir constantly throughout the process of making barfi. Otherwise the barfi may stick and burn on the bottom. This will also impact the colour of the barfi, and turn it light golden brown or caramel-toned.
Turn the heat off once the mixture forms a dough. If you overcook the barfi, it will be chewy. To test if the barfi is ready, take a small piece of the mixture and roll it into a ball. If you are able to form a ball, the barfi is ready.
Butter: This creamy component acts as the base for our barfi, ensuring a smooth and velvety texture. The richness of butter complements the milk powder, creating that signature creaminess that Milk Barfi is known for.
The primary flavour that hits you is the unmistakable richness of milk, thanks to the milk powder. Its depth and creaminess set the base tone for the barfi. This dairy delight is enhanced with the addition of butter, which gives it that extra layer of velvety smoothness.
Another time, I tried swapping regular sugar with jaggery, a natural sweetener popular in Indian cooking. The outcome was a barfi with a deeper colour and a rustic sweetness, a pleasant deviation from the usual.
Tea, especially the spiced Indian masala chai, is a personal favourite. The strong flavour of the tea juxtaposed against the creamy sweetness of the barfi creates a symphony in the mouth. Every sip of the warm tea, followed by a bite of the cool barfi, feels like a celebration.
On warmer days, I lean towards cold coffee. The bitterness of the coffee provides a beautiful contrast to the sweetness of the Milk Barfi. The creamy texture of both the coffee and the barfi complements each other, making it a match made in heaven.
In my initial attempts, I recall being overly cautious. Measurements were followed to the T, and the fear of going wrong loomed large. The barfi was delightful, but there was a certain mechanical perfection to it. It lacked the warmth of intuition, the touch of personal flair.
Milk powder, when added to the butter and milk mixture, undergoes a transformation. It absorbs moisture and gives the barfi its signature grainy yet smooth feel. The melt-in-your-mouth experience is primarily because of how this ingredient interacts with the liquid components.
Pistachios, on the other hand, bring more than just nutrition and crunch. Their vibrant green hues add a dash of colour, making the barfi aesthetically appealing. Flavour-wise, pistachios have a unique earthiness that balances the richness of the Milk Barfi.
This dodha barfi recipe is a mus-try for everyone who loves sweet treats. With its soft and grainy texture, this Punjabi dodha or doda barfi recipe will please your tastebuds with every bite. Prepared using milk, liquid glucose, sugar, ghee and alum powder, this is a traditional but easy recipe for dodha barfi that you can make for your loved ones on special occasions and festivals. You can find alum powder online or at local grocery stores as well. It is used to give the perfect chewy texture to the dodha barfi. This sweet dish recipe is an apt choice and will be loved by kids and adults alike. Try this easy recipe and enjoy it with your family and friends!
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