7 CUPS BARFI

A dessert that tempts you to devour, yet sweet signals sent from its bits simply say “Taste me… just a bite and I shall see you savour me bits by bit by wee bit”. 7 ingredients coming together to submerge in a syrup prepared “with no strings (consistencies) attached” and lo! watch those diamonds emerge flat on a plate, glittering. Oh my….I see you scaling up to seventh heaven already!

 Dish Type:  South Indian Dessert 7 cups barfi 2 copy

Preparation Time:  10 min

Cooking time:  30  min

Cooling time: 60 min

Yield:  16 pcs (approx.)

Ingredients

Besan / Gram flour          1 cup

Chiroti Rava                    1 cup (Semolina fine quality)

Sugar                              2 cups

Ghee                               1 cup

Milk                                  1 cup

Raw Coconut                   1 cup (grated)

Cardamom                       2 pcs.

Directions

Keep all the ingredients ready in cups, all of same size.

Start by preparing sugar syrup. For this add sugar to milk and boil till sugar melts. Keep stirring frequently. Else milk will “break”.

While this is boiling….

Dry fry chiroti rava in a kadai. Keep it aside. Fry besan along with ½ cup ghee. Make sure besan does not turn brown. When you smell the scent of the fried flour, add raw, fresh grated coconut, dry fried rava and continue frying for about 5 min. Add rest of the ghee left in the cup. Keep stirring for 5 more min. By now sugar syrup will be ready. Add this to the kadai and mix the contents well. Ensure no lumps are formed at any point of time. Continue stirring till ghee oozes out and starts flowing on the sides of the kadai. Keep mixing….oh can’t mix any more? Well, that’s a good sign to transfer contents from pan to plate! Before you do it, keep a clean, flat plate or tray ready. Grease it by smearing ghee uniformly all over including the sides.

Pour the contents in the kadai on to the greased plate. Spread the mixture evenly on the plate. Slowly and gently flatten and smoothen the top surface with a spatula. After a minute or two, using a sharp knife, mark lines to divide them. Mark either diagonally into diamonds or straight to from squares or rectangles. When it is warm, run the knife deep over the marked lines to slit them to pieces. Let it stand uncovered till it reaches room temperature (takes about an hour). Remove the pieces carefully and stack them on a plate. 7 cups barfi is now ready. Serve them rightaway.

Store them in an air tight container. Store in fridge if it is used next day or later.

Chefs’Chat

Wheat flour and/ or refined flour may also be used in addition to besan which is a must.

While stirring, every time make sure spatula reaches right down to the bottom of the kadai and all round the sides for uniform frying.

Texture of the mixture is perfect when it appears smooth and shiny sans any bubbles.

For added flavour, cashewnuts can be powdered and added towards the end while frying.

We used cup size that holds 100 gms and treated ourselves to atleast 16 diamonds!

Shelf life if stored in fridge is around 5 days.

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