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Vermicelli and walnuts barfi
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A picture of Vermicelli and walnuts barfi.

Vermicelli and walnuts barfi

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

Vermicelli and walnuts barfi

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom
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Ingredients

  • 1 1/2 cupghee
  • 1/4 cupsemolina
  • 2 cupgram flour
  • 2 tablespoonmilk powder
  • 2 tablespoonalmond powder
  • 1/2 cupchopped walnuts
  • 1/4 cupvermicelli
  • 1 cupjaggery
  • 1/2 teaspooncardamom powder
  • Few strands of saffron
  • 1 teaspoonSlivered almonds and pistachios
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Steps

  1. 1

    In a pan add ghee and turn on the gas on medium heat. Add semolina and gram flour and roast on medium heat until golden brown and turns aromatic. Turn the gas to low heat and add the jaggery. Cook until jaggery is incorporated. Turn the gas off and add walnuts, almond powder, milk powder, vermicelli,cardamom powder and saffron. Mix well and transfer in a greased tray.

    A picture of step 1 of Vermicelli and walnuts barfi.
    A picture of step 1 of Vermicelli and walnuts barfi.
    A picture of step 1 of Vermicelli and walnuts barfi.
  2. 2

    Garnish with walnuts and slivered almonds and pistachios. Press it with spatula. Let it cool for 15 minutes and cut in desired shape.

    A picture of step 2 of Vermicelli and walnuts barfi.
    A picture of step 2 of Vermicelli and walnuts barfi.
    A picture of step 2 of Vermicelli and walnuts barfi.
  3. 3

    A picture of step 3 of Vermicelli and walnuts barfi.
    A picture of step 3 of Vermicelli and walnuts barfi.
    A picture of step 3 of Vermicelli and walnuts barfi.
  4. 4

    A picture of step 4 of Vermicelli and walnuts barfi.
    A picture of step 4 of Vermicelli and walnuts barfi.
    A picture of step 4 of Vermicelli and walnuts barfi.
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Rekha Bapodra
Rekha Bapodra @rekhascooking
on January 14, 2020 09:15
Wilby, England, United Kingdom
Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.
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