Singhade ki barfi recipe

Hello and welcome back, nice to see you here. This is a easy recipe and has no commercial blends in it. Delicious and rustic  flavour of this burfee will want you to have more.

Indians take great pride in their food and do know the best way to create delicious dishes by using best ingredients. When it comes to using ingredients, fresh and best ingredients are always paramount.

Singhade ki burfee is a die for dessert, once you have tried this you will keep making them. One can make them in batches and refrigerate it. Enjoy when you like or serve when guest have come. Give them a bit surprise with your amazing talent, I say.

This burfee is especially made during Navratri festivals where we prefer eating everything homemade.

So let’s see what goes in making this delicacy.

Ingredients

• 1 cup water chest nut flour
• 1 cup ghee
• 1 cup milkpowder
• Half cup dry coconut
• 1/4 cup sugar
• 2 cups water
• 1 teaspoon cardamom powder
• Almonds for garnish

Method

• Heat a pan with ghee and roast chestnut flour till the raw smell is gone on low flame. Let it turn a bit dark
• Add the coconut and roast again to one minute
• Now add in milkpowder and sugar mix this well
• Pour in water again mix it well and let it cook on low flame
• Keep stirring it, cook till the mixture starts leaving the pan and sticks to the spatula.
• Now the add cardamom powder mix and spread on a butter paper
• Garnish with almonds
• Cut it in desired shape and let it cool down
• If you are making this in hot season do refrigerate it after cutting for an hour.
• Remove and enjoy
• In winter’s you don’t need to refrigerate as the weather conditions are good for ghee to solidify.
• This is a very simple barfi recipe just like all other recipes
• Hope you enjoyed it.
• Until then keep exploring