Sneha's Recipe: Barfi

This is a homemade Mawa/Khoya Chocolate Barfi , which is quick, easy to make and cost half the rate of the sweet shop. It's also made with pure ingredients and preservative free. Takes just 15 to 20 minutes to make.

Ingredients

600 Grams Homemade Mawa / Khoya
1/3 Cup Level Cocoa powder
½ Cup Packed Caster Sugar
1/3 Cup Milk
Almond slivers for garnishing

Method

Crumble the mawa or grate it.

In a heavy bottomed pan, heat the mawa on a medium low flame till it becomes soft and starts to melt. Make sure not to burn or brown it.

Add the milk and sugar. Mix well. Keep stirring so that it doesn't stick to the bottom.
Cook this till it thickens, it took me about 8 minutes.

Add the cocoa powder, stir it well, making sure there are no lumps and forms a smooth mix.

Keep stirring continuously and cook for 2-3 minutes more or till it starts to come in the center.

Spread this on a greased pan and sprinkle almonds on top.

Let it cool and keep in the fridge for a few hours till set.

Slice, share and enjoy!!

Labels: Choctoberfest, Mawa, Cocoa powder, Milk, Sugar, Festival Sweets, Barfi, Homemade, Preservatives free
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This barfi is a lengthy process but worth the effort. The most time taken is to cook the dal in milk or else it's a quick and easy barfi.

When boiling this dal take a wide thick bottom kadai to cook the dal, if you see the pics I, first used a big saucepan then changed it to a kadai, which quickened the process. It took me almost 2 hours to cook and dry the milk. I just left it on low flame stirring in between after every 15 minutes, Only in the last 10 to 15 minutes when the milk was nearly in evaporating stage I stirred it continuously. So you can just leave it on low flame and finish all your cooking, then attend to it.

Ingredients
1 Cup Heaped Chana Dal
1+1/4 Cup Heaped Tea Sugar
12 Skinned Almonds - sliced
1 Cup Ghee - I used Desi Ghee / Pure Ghee
1 Liter Milk
1/4 Teaspoon Cardamom Powder
A pinch Yellow food color

Method

Wash and soak the dal for 2 hours in water.

After 2 hours again wash the dal and boil it in milk in a pan / kadai.

Cook till soft, when the milk starts evaporating , at this stage stir it continuously or else it may burn (so keep an eye on it ).

When the dal is cooked and milk evaporated then immediately blend it in a small blender by placing a towel on the jar in case it opens with it the heat. Blend to a fine paste.

Heat ghee in a heavy bottom pan / kadai, add dal paste stir continuously, for about 10 minutes at least on low flame or till you get a aroma and it also starts bubbling and the ghee is absorbed.

Now add sugar, food color and cardamon powder keep stirring again continuously on low flame. Cook till the mixture starts to leave the sides of pan and starts to form a ball in the center, remove in a well greased tray and press it to level it ( could not take pics at this stage since I had to stir this continuously).