How to make barfi?

[DoItTooJulia]

Proper barfi?

I've tried and failed using condensed milk.

We have a couple of great places that sell barfi near us, but I want to have a go at making my own.

Do I need Khoya? Where will I get that from or can I make it??

Help! Please?!

This has good reviews and simple ingredients

indianfood.about.com/od/sweetsanddesserts/r/milkbarfi.htm

Thanks, I'll give it a try. Haven't gota microwave though, so I'm hoping it'll do ok on the hob!

An easy way to make milk barfi -

another way, using the microwave - U Tarla Dalal shows another easy way -

a simple and perfectly easy way to make khoya at home, which you can use to make Barfi, Gulab Jamnu, or Carrot Halwa

What do you need ?

1. One Can of Evaporated Milk ( Nestle Coronation is one such brand).

2. Dry Milk Powder. Evaporated Milk is already reduced, if you do not use the evaporated milk then you will have to spend an hour or so by slowly heating the milk to get rid of all the water content from it, so that it gets thicker. How to make it ? Take a mixing bowl.

1. Add half the quantity of the Dry Milk Powder.
2. Now pour some evaporated milk in it (just a bit at a time)
3. Now mix it together as a dough (it becomes bit sticky to manage)
4. Add some more evaporated milk or the Dry Milk Powder to this as needed to achieve a tight consistency.
5. Make this in the form of a ball, smear your hands in water to smoothen this ball.
6. Keep this ball in the freezer for about 30 minutes.
7. Now using a grator - grate this in another clean bowl.

Khoya is ready. You can keep it in the fridge for a day or so, but do not store it longer. Use as directed in your sweet recipes.

There are 3 types of Khoya
1.Grainy Khoya
2.Smooth Khoya
3.Wet Khoya
3 ways you can make khoya/mawa very easily in your own kitchen.
It is really simple ? ???

1. For Grainy Khoya / Mawa Recipe ( No Cook Khoya)

Mix 1 cup full cream milk powder and 1/2 cup warm milk with a spoon of butter till it forms a paste,not too runny,then strain through a fine sieve.Make sure you add the milk little at a time. This is the easiest way to get Grainy or Crumbly Khoya / Mawa Grainy Khoya / Mawa is used for Gujia / Paratha / Gravy Dishes /Rich Koftas / Cakes and Sweets

1. Microwave Khoya / Mawa - Wet Khoya (easy microwave khoya recipe)

Mix 1 cup milk powder and 1/2 cup thick cream in a microwave safe bowl.Mix it till well combined. It should look like cake batter. Microwave the mix for 1 min,remove and mix again.Once again microwave for 2 minutes.It is ready now! Once it is cool it will get thick and ready to use. Microwave Khoya / Mawa is an easy way to make a milk dessert called Barfi in no time.

1. For Smooth Creamy Khoya (Homemade Khoya made in a pan)

all you need is 1/4 cup cream 1/2 cup milk powder add the cream in a pan then mix in the milk powder stir till everything is combined and no lumps are formed it gets thick in a few minutes cook 7 to 10 minutes..and remove from flame it gets thick once cooled....

makes approximately 12 pieces MILK CAKE by Manjula- awesome! Ingredients: •6 cups of whole milk •Approximately 3 tablespoon lemon juice •1/2 cup sugar •1/8 teaspoon crushed cardamom •2 tablespoons ghee or unsalted butter •Approximately 1 table sliced pistachios for garnish Method 1.Grease a 6-inch plate and set aside. 2.In a large, wide and heavy saucepan bring the milk to a boil over medium high heat. And let it boil for 2-3 minutes. 3.Add lemon juice to the milk, it will begin to curdle. Use minimum amount of lemon juice to just start the curdling process and prevent the whey (milky water) from completely separating immediately. 4.Boil for 5 minutes and remove approx. 1 ½ cups of the whey. This will help reduce the tartness from the cake. 5.Continue to cook and stir occasionally until the milk is a grainy consistency and the whey is evaporated. This will take an additional 15-20 minutes. 6.Add sugar and cardamom and keep stirring until the mixture starts coming together. This should take approximately 5 minutes. 7.Lower the heat to medium and cook for another 4-5 minutes until mixture changes to a slightly golden brown color. 8.Transfer mixture to the greased plate and press firmly into a square shape, approximately 1 inch high. As an option, sprinkle sliced pistachios on top. 9.Let sit for at least an hour before slicing into individual pieces. Tips this wonderful dessert can be prepared ahead of time and stored at room temperature for a few days.

Wow, thanks for that. Will have a proper look through when the kids are in bed!

Sad news.
Tarla Dalal passed away on November 6.2013.
A remarkable, unassuming and kind lady, she was perhaps the first Indian to write a cookery book. She had a giving nature and shared all her knowledge with others.
She shines like a beacon among India's greats.
Others were Premila Lal, Jeroo Sidhwa., Aroona Reejsinghani, pioneers in cookery writing. God bless them all.
They brought recipe ideas, methods, traditional and modern, all with devotion and care and research, into the ordinary housewife's reach.
They had a loving dedication to their readers