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    Baklava Barfi - Nut Barfi - J Cooking Odyssey

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    svontherun

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    Baklava Barfi - Nut Barfi - J Cooking Odyssey

    Uploaded by

    svontherun
    6 views3 pages

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    Baklava Barfi _ Nut Barfi - J Cooking Odyssey

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    Copyright:

    © All Rights Reserved
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    Download as pdf or txt
    6 views3 pages

    Baklava Barfi - Nut Barfi - J Cooking Odyssey

    Uploaded by

    svontherun

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Baklava Barfi | Nut Barfi

    Hayley Dhanecha

    Prepare this delicious Baklava Barfi that is made from a ribbon of sweet baklava nuts sandwiched
    between plain white milk barfi. Perfect for occasions such as Diwali, Eid or Christmas.

    5 from 10 votes

    RESTING TIME
    PREP TIME COOK TIME 3 hrs TOTAL TIME
    20 mins 10 mins 3 hrs 30 mins

    COURSE CUISINE SERVINGS CALORIES


    Dessert, Mithai, Sweets Indian, Indian fusion, 16 pieces 277 kcal
    Middle eastern

    EQUIPMENT
    3 pans one to make the sugar syrup, one to roast milk powder, one to cook milk and sugar syrup
    1 Knife use a sharp knife
    1 Baking tray I used a deep 8x8 inch baking tray

    INGREDIENTS

    Baklava Nut Mix


    75 gram pistachio finely chopped
    75 gram walnuts toasted, finely chopped
    2 tbsp almond flour
    1 tsp cardamom powder

    Honey Syrup
    ¼ cup honey light honey
    ¼ cup sugar white, granulated
    ¼ cup water

    Barfi
    3 cup milk powder
    1.5 cup milk whole milk
    1 cup sugar
    2 tsp ghee

    INSTRUCTIONS

    Baklava Nut Filling


    1. Heat sugar, honey and water in a pan

    2. Once the sugar has dissolved, cook for 1 extra minute then turn off the heat

    3. Mix finely chopped pistachios and walnuts with almond flour and cardamom powder

    4. Add the sugar syrup spoon by spoon until the nuts just stick together

    Barfi
    1. Prepare a 8x8inch tray, lined with parchment paper

    2. Gently roast milk powder in a pan until fragrant

    3. In a separate pan, heat milk and sugar until the sugar dissolves

    4. Pour the milk into the milk powder and cook until the mixture thickens and begins to leave the
    edge of the pan

    5. Spoon in ghee and mix well

    6. Pour half the barfi mixture into the tray

    7. Add a layer of nut mixture and press in lightly

    8. Add another layer of barfi

    9. Spoon on the remaining nut mixture

    10. Allow to set and firm up

    11. Remove from the tray once well set and cut into even pieces.

    NOTES

    Toast the walnuts lightly by heating in a pan over a gentle heat whilst turning continuously. As soon
    as the nuts become aromatic, remove from the pan.

    I finely chopped the nuts using a knife but you can use a blender or food processor. If you use
    electrical equipment, pulse only as we want to keep plenty of texture and bite in the nuts.

    When roasting milk powder, the heat should be kept on low and you must constantly stir. The milk
    powder colour should not change, we are only looking to roast the powder until it is lightly aromatic.
    Switch off the heat as soon as you can smell the milk powder. Keep stirring for 1 minute as the pan
    will remain hot.

    The barfi mixture may appear runny once cooked but it will harden and thicken as it cools.
    The time taken to set Barfi changes depending on the heat. In the winter, I find that barfi can set
    within two hours but in the summer it takes much longer.

    NUTRITION

    Nutrition Facts
    Baklava Barfi | Nut Barfi

    Amount per Serving


    Calories 277
    % Daily Value*
    Fat 13g 20%
    Saturated Fat 5g 31%
    Polyunsaturated Fat 3g
    Monounsaturated Fat 4g
    Cholesterol 28mg 9%
    Sodium 98mg 4%
    Potassium 427mg 12%
    Carbohydrates 32g 11%
    Fiber 1g 4%
    Sugar 31g 34%
    Protein 9g 18%

    Vitamin A 282IU 6%
    Vitamin C 2mg 2%
    Calcium 259mg 26%
    Iron 1mg 6%
    * Percent Daily Values are based on a 2000
    calorie diet.

    The nutritional information provided is an approximation calculated by an online calculator/plugin.


    Please consult a professional dietitian for nutritional advice.

    Tried this recipe?


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