Barfi! 1 Full Movie In Hindi Download Hd
Tisham Candella
After Divali prayers when sweet meats were shared, the first thing I would look for in the little paper bags they handed out was barfi. Actually, I would eat that first then carry the bag home: no one was going to get my barfi! The second thing to go was the parsad because I know it would mysteriously disappear as soon as I reach home and put it in the fridge.....
For part of my life, first two years in fact, I grew up on Riverside Road where our neighbours were Hindus, and even though we moved later on, we either visited for Divali or we would get all that wonderful food. So now, after many years have passed, Divali (pronounced diwali) has become part of me ( my Trini identity) even though it is not my religion. But as we say in Trini " when is Divali, all ah we is Hindu"
Quite true coming to think of it... When I visited my friend, I remember around 6 o'clock a Baptist man at the foot of the hill used to ring his bell and light deyas all around his house...If you stood at the bottom of the hill and looked up, the whole hill looked like if it was covered with one large blanket of shimmering light: everyone lit deyas around their house. This is what I liked: no matter what religion you were there was a religious tolerance and respect. And a sharing of a common idea of light dispelling darkness.Divali as a boy growing up was a joyous time: lighting of deyas; bursting bamboo; visiting your Hindu friends after 6 o'clock to dine on buss up shut, curry channa and aloo, mango kuchela... All served up on a Sohari leaf and not to worry there's no need for a fork or spoon because you were eating with your hands. I wouldn't want it any other way.
Note: It would take a bit of mixing to bring it to this stage. Have some patience!
- SaveThen sift the mixture through a fine sieve or strainer.
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- SaveBefore you continue, grease a baking dish and add some sprinkles. Set aside.
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- SaveBring to a boil the water, sugar, ginger, and cardamom.Note: This is the most crucial part in the recipe, because it takes some practice. The sugar has to be reduced right before it spins a thread, which could be anywhere from 8 to 10 minutes. Look at the pictures carefully: the syrup is still a bit watery and not spinning a thread like in the kurma recipe.
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- SavePour over the milk and mix quickly.Continue mixing. Observe the following pictures to see how the mixture should look before you place the mixture in the dish.
Then place in the greased dish and press with your hands.
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- SaveAdd more sprinkles on the top.
- SaveCut into squares before it cools.So there you have it: sweet delectable barfi. More to come soon but I really need to sleep. My very close friends know why; they might be tired just like me. Ah gone!
- SavePrintBarfiCourse DessertsCuisine East IndianPrep Time 15 minutes minutesCook Time 10 minutes minutesTotal Time 25 minutes minutesServings 48 1" squaresAuthor Felix (Simply Trini Cooking)Ingredients3 cups full cream milk powder tin Nestle Cream 170g2 cup granulated sugar2 tbsp. grated ginger cup water1 tsp. ground Elychee cardamomCandy sprinkles optionalInstructionsMix the milk and cream...until it starts to develop a dry crumbly texture. (Note: It would take a bit of mixing to bring it to this stage). Then sift the mixture through a fine sieve or strainer.Grease a baking dish and add some sprinkles.Bring to a boil the water, sugar, ginger, and cardamom. (The sugar has to be reduced right before it spins a thread, which could be anywhere from 8 to 10 minutes).Pour over the milk and mix quickly. Then place in the greased dish and press with your hands.Add more sprinkles on the top. Cut into squares before it cools.By the way, The Simply Trini Cooking Cookbook is now available at Amazon in Kindle and soft cover paperback copy. The cookbook contains over 600 recipes. Order your copy today!Share via:
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- SaveHealthy Carrot Almond MuffinsReader InteractionsCommentssallyannholderOctober 17, 2009 at 10:18 pmHappy Diwali!!
I love Barfi, yum!ReplyFelixOctober 18, 2009 at 1:02 pmBarfi is also my favourite. Thank you for the comment.ReplyIm De King 92September 09, 2010 at 2:44 amif we cant find full cream powder milk, can we use the carnation brand? I tried, and think it did not work. my barfi is a big soupy mess ? HELP!
It has to be powdered milkReplySucillaNovember 01, 2010 at 11:47 amDo u have a recipe for peera( like barfi but made with ground rice)? Would love to get that recipe. If u can help me out I would appreciate it much. Thank u!
SuReplydaliaJune 27, 2013 at 4:24 pmit is not ground rice...u mix flour with water to make a very stiff dough....then basically cook it on a tawa till it has jus cooked....cut it up and when it is cool grind it to a powder or very fine...u use a dhal mill to do that or prob a food processor would work also.....and the same way u make the sugar water for the barfi.....u make it for this one also....and jus add mix and set in a dish...dont really know and actual recipe....measurements...i jus know hw to when im doing it.....ReplyVickyJune 18, 2018 at 12:09 pmHi, Their is ground rice version. Its actually one of the originals. And also the kurma version, which they are both better tasting than the pure milk version.The new generations don't make it, because it is a lot more work.
Would " Klim" be considered " full cream milk powder"?ReplyFelixNovember 12, 2012 at 5:20 pmKlim is basically full cream but still check the packet just to make sure.ReplyfarahNovember 21, 2012 at 5:49 pmOh my ..never made barfi before ...but i tried it today....wow...it came out perfect and so so delicious....like im a pro now lol...thanks felix....my kids love barfi...but its so expensive to buy...now i can make my own....great site....ive tried many recipies and all came out great.....(parsad,corn soup,kurma..and more to go...:)ReplyFelixNovember 21, 2012 at 9:34 pmYou're welcome Farah ?ReplyAnthonyApril 29, 2013 at 11:57 pmWhat is Nestle cream?? Can I substitute another type of cream? Like 35% or 10%
I appreciate your help, I want to surprise my mom with this!ReplyFelixApril 30, 2013 at 9:31 amFor a recipe like this there is no substitute really but if you can't find it in the supermarkets you can try heavy cream
What temp is the sugar cooked to?ReplyFelixAugust 26, 2013 at 1:04 amI have no idea since we never used a candy thermometer when making it. But, based on the cooking temperatures and sugar it would be about 230 degrees F.ReplyTrishOctober 19, 2013 at 9:27 amGreat recipe!
Thanks for posting.
I love this site! So easy to follow your instructions.ReplyAummerNovember 02, 2013 at 10:12 amHi i tried this barfi but it came out too soft, is it possible that the sugar is too much or did i not boil the syrup enough. this is about the fourth time i have tried this recipe and i still get the same result.ReplyFelixNovember 02, 2013 at 8:24 pmSimple, it wasn't boiled enough. But don't give up though Barfi takes practice.ReplyNadiaMay 28, 2019 at 7:59 pmTried this recipe for the first time and it was perfect! Always had a hard time getting it right with other recipes. Thank you!!