Boondi Barfi Recipe

Preparation time 10-20 minutes + set time
Cooking time 15-20 minutes
Serves 2

๐—œ๐—ป๐—ด๐—ฟ๐—ฒ๐—ฑ๐—ถ๐—ฒ๐—ป๐˜๐˜€
๐—™๐—ผ๐—ฟ ๐—•๐—ฎ๐˜๐˜๐—ฒ๐—ฟ
1 ยผ cups Gram flour,
A pinch of salt,
ยฝ tbsp Ghee,
Water,
1 tbsp Saffron water,

๐—™๐—ผ๐—ฟ ๐—™๐—ฟ๐˜†๐—ถ๐—ป๐—ด
Oil for frying,

๐—™๐—ผ๐—ฟ ๐—ฆ๐˜‚๐—ด๐—ฎ๐—ฟ ๐—ฆ๐˜†๐—ฟ๐˜‚๐—ฝ
2 cups Milk,
1 โ…“ cups Sugar,
ยผ tsp Cardamom powder,
2 tbsp Rose water,

๐—ข๐˜๐—ต๐—ฒ๐—ฟ ๐—œ๐—ป๐—ด๐—ฟ๐—ฒ๐—ฑ๐—ถ๐—ฒ๐—ป๐˜๐˜€
4-5 Almonds, chopped,
4-5 Pistachios, blanched, chopped,
4-5 Cashewnut, chopped,
few Saffron strands,
โ…“ cup Mawa,
Ghee, for greasing,

๐—™๐—ผ๐—ฟ ๐—š๐—ฎ๐—ฟ๐—ป๐—ถ๐˜€๐—ต
4-5 Pistachios, blanched, chopped,
few Saffron strands,
Silver varq,
fresh Rose petals,

https://www.instagram.com/reel/Cj5xCr_Dmfz/?utm_source=ig_web_copy_link

๐—ฃ๐—ฟ๐—ผ๐—ฐ๐—ฒ๐˜€๐˜€
๐—™๐—ผ๐—ฟ ๐—•๐—ฎ๐˜๐˜๐—ฒ๐—ฟ
In a bowl, add gram flour, a pinch of salt, ghee and mix it well.

Add saffron water and water to this and make into a smooth batter like the dosa batter consistency without any lumps.
Leave it for 10 minutes.

๐—™๐—ผ๐—ฟ ๐—ฆ๐˜‚๐—ด๐—ฎ๐—ฟ ๐—ฆ๐˜†๐—ฟ๐˜‚๐—ฝ
In a sauce pot, add milk and sugar. Cook on medium flame.
Until the sugar gets dissolved, stirring in between.
Once sugar gets dissolved, add rose water, cardamom powder and mix well.
Keep it aside.

๐—™๐—ผ๐—ฟ ๐—™๐—ฟ๐˜†๐—ถ๐—ป๐—ด
Heat oil or ghee in a kadai, once it’s medium hot.

Using a perforated spoon, drop in small rounds of batter into the hot oil or ghee, deep-fry till they turn golden.
Or you can just dip the finger into the batter and drop the batter into the oil.

Deep fry the boondis until golden in color and crisp.
Drain the excess oil in a tissue. Repeat this process for the rest of the batter.

Now, add the fried boondis into the sugar syrup and lightly fold so that the boondi absorb the sugar syrup well.
Add almonds, cashew nuts, pistachios, a few saffron strands, mawa and mix it well.

Now transfer the mixture in a grease pan and spread evenly, spread dry over the top and press with the palm to set.
Rest to set on room temperature or refrigerator for 20 minutes.
Cut into pieces, garnish with pistachios, saffron strands, silver varq, rose petals and serve.

(Recipe By Chef Ranveer Brar)

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