Trial and Error..
Thats what comes to my mind whenever I think of this yummy dessert. One of my cousins once brought a box of these barfis to our house and one bite of it was enough for us to start guessing the recipe, so that we could recreate it later. And as soon as She got the time, My Mom along with her two helpers (me and my sister) tried cooking up a batch that would be similar to the orignal barfi that we had got.
What mummy concluded after tasting the crisp, n crunchy barfi was that, it had three main ingredients - seviyan, condensed milk and nuts.
The First batch - It was not at all the same, it stuck to our hands..and we couldn't even get out proper pieces.
Second Batch - we decided to increase the amount of vermicelli and roast the quite a lot and with a little ghee. But the result was still not perfect - it was still lacking in the crunchiness
TADAA.. THE THIRD BATCH - This one was perfect and it became a frequently mad edessert in our house, the only difference in this batch was that after spreading it on a tray, mummy put it in the oven for a bit to crisp up the top, and it turned out perfect....
What mummy concluded after tasting the crisp, n crunchy barfi was that, it had three main ingredients - seviyan, condensed milk and nuts.
The First batch - It was not at all the same, it stuck to our hands..and we couldn't even get out proper pieces.
Second Batch - we decided to increase the amount of vermicelli and roast the quite a lot and with a little ghee. But the result was still not perfect - it was still lacking in the crunchiness
TADAA.. THE THIRD BATCH - This one was perfect and it became a frequently mad edessert in our house, the only difference in this batch was that after spreading it on a tray, mummy put it in the oven for a bit to crisp up the top, and it turned out perfect....
150 - 200 g seviyan (vermicelli)
1 can of sweetened condensed milk (400g)
2 tbsp ghee
100 g mixed nuts (almonds, pistachios, cashews or walnuts), you can toast the nuts a bit if you want.
Method:
Prepare a tray by lining with foil and grease with a little ghee.
Dry roast the vermicelli till a little fragrant. then add ghee and roast for a few minutes. the vermicelli should be golden brown and fragrant. add the condensed milk and chopped nuts. Mix till all of the vermicelli is coated with condensed milk.
transfer into lined tray immediately, and flatten with the backside of a bowl or the underside of a glass.
score with a knife into diamonds or squares.
bake the barfi in the oven for 10 - 15 minutes at 160 degrees Celsius. to crisp up the top, and make it nice and crunchy. (you can skip this step if you like it softer)
Let cool and separate the pieces.
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| Perfect to carry as a gift for your friends and family |
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| crisped to golden perfection |
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