Tiranga barfi

Name: Tiranga barfi
Cuisine: Indian
Ingredients: For Saffron layer; 1 cup gram flour or began; 1/4 th cup ghee; 1/2 cup sugar; 1/2 tsp cardamom powder; For white layer; 1 litre fresh milk; 1 tbsp vinegar or lemon juice; 3 tbsp condensed milk; 1 tbsp sugar; 1/2 tsp cardamom powder; For Green layer; 1 &1/2 cup of green peas (I use frozen one); 1/2 cup condensed milk; 1/2 cup milk; 2 tbsp milk powder; 1/2 cup sugar; 1/2 tsp cardamom powder; 2 tbsp ghee

Sabrina Yasmin @barak_kitchen

Riyadh

#TricolorPost1
This tri color barfi is a combination of besan barfi, kalakand and green peas sweet.

Sabrina Yasmin @barak_kitchen

Riyadh

#TricolorPost1
This tri color barfi is a combination of besan barfi, kalakand and green peas sweet.

Saved

Ingredients

For Saffron layer
1 cupgram flour or began
1/4th cup ghee
1/2 cupsugar
1/2 tspcardamom powder
For white layer
1 litrefresh milk
1 tbspvinegar or lemon juice
3 tbspcondensed milk
1 tbspsugar
1/2 tspcardamom powder
For Green layer
1&1/2 cup of green peas (I use frozen one)
1/2 cupcondensed milk
1/2 cupmilk
2 tbspmilk powder
1/2 cupsugar
1/2 tspcardamom powder
2 tbspghee

Saved

Steps

1

In a non stick pan heat 1/4th cup of ghee and roast gram flour in low flame.
2

Stir continuously and roast in very low flame.
3

It will take at least 15 to 20 minutes to cook this besan completely. When besan changes colour to golden brown and nice aroma of roasting basan emits remove from he at and keep aside.
4

In another pan combine 1/2 cup of sugar and 1/4 th cup of water and cook till sugar dissolves completely.
5

Continue to cook syrup till 1 string consistency.
6

Now switch off the flame and add the roasted besan and cardamom powder. Stir vigorously to mix well. Be careful not to form lumps.
7

Line a rectangular size baking dish and grease with little ghee or butter. spread the mixture immediately to the dish to make a thick layer. Keep aside.
8

Now for the white layer boil 1 litre of fresh milk.
9

When milk starts boiling add 1 tbsp of vinegar or lemon juice and mix.
10

Switch off the flame and rest for 10 minutes to separate the whey from the chena or paneer completely.
11

Drain in a satin cloth and reserve the chena.
12

Rinse this in cold water to remove the smell of vinegar or lemon.
13

Squeeze the chena in the cloth very well so to discard extra water.
14

Take in a plate and rub the chenna or paneer with your palm for 3- 4 minutes to smooth the texture.
15

Now In a heavy bottomed pan combine the prepared paneer and condensed milk.
16

Cook in low flame by continuously stirring with a spatula.
17

Add sugar and cardamom powder.
18

When the mixture thickens up and starts removing from the side take out from heat.
19

Arrange this mixture over the saffron layer. Keep aside and start making green sweet.
20

In a mixer jar combine together green peas and milk.
21

Grind to a smoth paste.
22

In a heavy bottomed pan add this paste and start cooking in low flame with 2 tbsp of ghee.
23

When the mixture thickens up and raw smell of peas disappears add condensed milk and sugar.
24

Continue to cook in low flame by stirring constantly.
25

Add cardamom powder and milk powder.
26

Mix well. The colour of the mixture will thicken up when it cooks completely.
27

Remove from heat and arrange over the white layer.
28

Smooth the surface with a knife or spatula.
29

Keep aside for an hour or two to set the sweet completely.
30

Now with a sharp knife cut the sweet in barfi shape and arrange in a serving dish.
31

Enjoy!! HAPPY INDEPENDENCE DAY