Khoya Kesar Barfi. (Amar D. Gupta/Siliconeer)
A sweet preparation to please Santa or to simply treat the guests to something special this holiday season, writes Chef Sanjay Patel. – #Lifestyle #holidaycooking #khoyakesarbarfi #IndianSweets #IndianDessert #IndianRecipe
- 1 cup Khoya
- ¼ cup powdered sugar
- 4-5 strands of saffron (dissolved in 1 tbsp warm milk)
- 1 tsp cardamom powder
- 1 tbsp slivered pistachios – for garnish
Note: If you cannot find ready-made Khoya, you can even make it at home. Take 1 cup milk powder in a bowl and slowly add evaporated milk to it until it forms a smooth sticky dough. Form into a lump or a log, then cover with a lid and freeze for at least 30 minutes to make Khoya which can be used to make the Barfi.
Combine the Khoya and powdered sugar in a heavy bottomed pan and cook on a slow flame while stirring continuously till the sugar has dissolved and the moisture has evaporated, about 5-10 minutes. Keep the flame on medium-low, as high flame will burn the Khoya, and that is not what we want.
When the mixture starts clumping together, remove from the stove and add cardamom powder as well as the saffron mixture (dissolved in warm milk to extract color) and mix everything well together.
Transfer the Khoya mixture while it is still warm (after adding the cardamom and saffron) into a greased dish, about ½ inch thick. Level it smoothly on the top using the back of a spoon or a spatula. Sprinkle slivered pistachios on the top for garnish and allow the Barfi to set as it cools. Cut into neat squares or diamonds as desired.