Ginger Dryfuits Barfi

Name: Ginger Dryfuits Barfi
Total time: 2100 s
Yield: 10 -15 Barfi
Cuisine: Indian
Ingredients: 100 gm ginger; 400 gm khoya; 250 gm cashews; 25 gm Almond; 25 gm raisins; 100 gm Coconut powder; 250 gm Sugar powder/as needed; 80 gm Pure Ghee/ as needed; 2 spoon coconut powder for spread on Barfi; 10-15 Almond for garnish

Neelam Gupta @Neelamskitchen

#ClickWithCookpad
#post1

This barfi always cook in my family in wheat flour but I Prepared with khoya, this burfi is so rich dryfuits, moist and delicious that with the first bite you take in you will crave for more.

#ClickWithCookpad
#post1

This barfi always cook in my family in wheat flour but I Prepared with khoya, this burfi is so rich dryfuits, moist and delicious that with the first bite you take in you will crave for more.

Neelam Gupta @Neelamskitchen

#ClickWithCookpad
#post1

This barfi always cook in my family in wheat flour but I Prepared with khoya, this burfi is so rich dryfuits, moist and delicious that with the first bite you take in you will crave for more.

#ClickWithCookpad
#post1

This barfi always cook in my family in wheat flour but I Prepared with khoya, this burfi is so rich dryfuits, moist and delicious that with the first bite you take in you will crave for more.

Saved

Ingredients

35 minutes

10 -15 Barfi

100 gmginger
400 gmkhoya
250 gmcashews
25 gmAlmond
25 gmraisins
100 gmCoconut powder
250 gmSugar powder/as needed
80 gmPure Ghee/ as needed
2 spooncoconut powder for spread on Barfi
10-15Almond for garnish

Saved

Steps

35 minutes

1

First wash the ginger and peel it. Then grind it and keep it aside. Grease a tin with little ghee.
2

Now heat a pan and add 2-3 spoon of pure ghee and roast all dryfuits except coconut powder on low flame for 3-4 minutes till there is a light change in colour.
3

Now coarsely blend dryfruits and keep them aside.
4

Roast coconut powder for 2-3 minutes till there is light change in it's colour.
5

In the same pan add 3-4 spoons pure ghee and roast ginger on low flame for 3-4 minutes till there is a light change in the colour.
6

Now add khoya in the same pan and mix it well.
7

Now add sugar powder in it, mix it well and stir it for 4-5 minutes.
8

Now add coarsely rosted dryfruits and roasted coconut powder and mix it well.
9

Cook till the mixture becomes dry and leaving the sides of the pan. Spread it on the greased tin.
10

Spread little coconut powder on it. Let it cool down and cut in shape of Barfi.
11

Ginger dryfruits Barfi is ready to eat. Garnish with almonds and serve it.
12

Tips :
You can store it in frize and use for 8-10 days.