Traditional and tasty, 7 Cups barfi with a nutty texture
Ingredients
1 Cup kadale hittu/besan
3 Cups sugar
1 Cup fresh grated coconut
1 Cup milk
1 Cup ghee
½ Cup cashews (1/4 Cup cashew powder)
Method
In a mortar-pestle, pound cashews into a coarse powder
Sift besan in a bowl and ensure there are no lumps
Dry roast besan till it gives a distinct aroma
Turn off heat, to this add sugar and mix
Pour milk slowly
Mix well till no lumps
Add grated coconut and pounded cashews and mix well
Add ½ the ghee and mix well
Turn on heat and start mixing
Keep mixing and ensure it does not stick to pan
When it froths up add rest of ghee
Stir till it starts to thicken
Keep mixing till it turns thick
Next it turns to soft ball consistency, it should harden when cooled. Check on a plate. Takes around 30 minutes in thick pan for this consistency in low-med heat
Pour to a greased pan
Flatten and make barfis in greased pan
Cut into barfis. Makes around 45 - 1" barfis.
Serve when it cools
Notes
Add 2½ Cups sugar if you prefer barfis a little less sweet
Use only white parts of coconut and ensure it is fresh
Do not let the mixture to harden completely, remove from heat when it has some moisture, it keeps hardening as it cools down
You can add some elaichi for some extra flavour I prefer it plain to bring out the aroma of besan
Be careful when handling the mixture, it will be hot!
Recipe by Food Of Interest at https://foodofinterest.com/7-cups-barfi/