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4 Mins delivery
Makhane Ki Barfi
Serves 4
75 mins
205 KcalOkay, folks, let's talk about makhane ki barfi, a dessert that's basically the showstopper of the Indian mithai world. Imagine this: roasted fox nuts (makhane) doing a little crispy dance with ghee, meeting up with creamy khoya and a sweet kiss of sugar. Oh, and let's not forget the glam squad—crushed nuts and cardamom swooping in with their signature aroma and crunch. The result? A melt-in-your-mouth treat, i.e., the delicious recipe of makhane ki barfi that feels like a mic drop moment in every bite. This makhane ki barfi recipe is the MVP of festive treats. It's easy, quick, and has a lowkey luxurious vibe. You start by roasting makhanas until they're golden and crispy—think of them as popcorn's cooler, desi cousin. Then, blend them into a powdery hug of nuttiness. In comes the khoya (aka the king of creaminess), some sugar, and a dash of cardamom. Stir it all together into a warm, gooey goodness that sets like a dream. Once cooled, slice it up and sprinkle those chopped pistachios like confetti. Boom, your mithai game just leveled up.
Ingredients required for Makhane Ki Barfi
- 250 gms phool makhana
- 75 gms coconut
- 350 gms sugar
- 750 gms khova
- ¼ tsp cardamom powder
- 2 tbsp ghee
- 1/2 tbsp raisin
- 1/2 tbsp cashews
- 1/2 tbsp almonds
Cooking steps for Makhane Ki Barfi
- 1Alright, folks, let's whip up some makhane ki barfi magic that's going to make your sweet tooth do a happy dance! First things first, grab your phool makhanas (aka fox nuts, but doesn't phool makhana sound way fancier?) and deep fry them in ghee until they're rocking that golden glow—crispy vibes only.
- 2Now, let them cool down, because grinding hot stuff is a no-no. Blitz those golden beauties into a powder and set them aside.
- 3Next up, mix grated coconut, khova (that creamy, dreamy evaporated milk solid), and a sprinkle of powdered cardamom—this trio is basically the holy grail of Indian mithai land.
- 4Now, channel your inner sugar scientist and cook up a one-string consistency sugar syrup in a pan (pro tip: when it stretches like a single thread between your fingers, you've nailed it).
- 5Quickly toss in your makhana powder, coconut mix, and the syrup together in a big bowl, stirring like your life depends on it.
- 6Once everything's hanging out happily, grease up a plate like you're prepping it for a VIP and pour this gorgeous mixture onto it.
- 7Flatten it out evenly—no lumps, please! Time for some pizzazz: garnish with dry fruits and a little silver varq (because extra is the vibe we're going for).
- 8Let it chill (literally) until it's firm, then slice into perfect diamond-shaped pieces of happiness. And voilà, your makhane ki barfi recipe is ready to steal the show at any celebration.
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FAQs
Can I make Makhane Ki Barfi healthier?
Definitely! For a healthier twist, replace refined sugar with natural sweeteners like jaggery or coconut sugar. These options not only add a caramel-like depth to the flavor but also have a lower glycemic index. Use homemade ghee for better quality, and add chopped nuts like almonds, cashews, or seeds for extra nutrition. Roasting the makhana with minimal ghee keeps the barfi crunchy and calorie-conscious.
How should I store Makhane Ki Barfi, and how long does it stay fresh?
Store the barfi in an airtight container at room temperature, and it will stay fresh for 3-4 days. If you live in a warm or humid climate, it's better to refrigerate it, where it can last up to a week. Before serving, let the refrigerated barfi sit at room temperature for a few minutes to restore its soft, melt-in-the-mouth texture.
What occasions are perfect for serving Makhane Ki Barfi?
Makhane Ki Barfi is perfect for festive celebrations like Diwali, Raksha Bandhan, or weddings, where traditional sweets take center stage. It also makes a thoughtful homemade gift for loved ones. Beyond festivals, it's an excellent choice for small family gatherings, or even as a special treat to elevate your everyday dessert cravings.
