Tutti Frutti Milk Barfi

This is the simple easiest and tasty milk barfi / mithai. This sweet made out of milk powder also available in the Indian sweet shop there are 3 varieties of barfis one is plain, mixed with nuts and another version is tutti frutti (candid fruits). I love all the 3 varieties. This sweet is very less ingredients and looks festive. 
























Ingredients

  • Milk Powder / Mawa Powder - 2 cups
  • Sugar - 3/4 cup (adjust as per taste)
  • Tutti Frutti - 1/4 cup
  • Saffron milk - 1 tbsp (1 tbsp warm milk with saffron few strands)
  • Milk - 1/2 cup
  • Ghee - 4 tbsp
Method
  1. Mix saffron and milk in a Indian pestle crush them and keep aside
  2. Prepare little ghee on a tray and keep aside
  3. In a heavy bottom wide pan. Add Milk bring to boil on a low flame
  4. Add ghee and boil again
  5. Add milk powder slowly stir constantly. mix well then add saffron milk
  6. Continue to cook for few mins add sugar
  7. Stir continuously for few mins
  8. The mixture comes out all the edges of the pan. Now remove pan from the heat
  9. Add tutti frutti mix well and remove the milk mixture into the greased tray and roll them or square. However the shape you want.
  10. Apply vark (edible silver leaves) all over it
  11. Let it cool down and cut into desired shapes. (i make round of them)


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Ghee | Tuppa | Nei

Ghee is a clarified butter. Traditionaly used in India (SouthAsian Cooking). It is used for all indian recipes. Ghee is made out of fresh homemade butter or (storebought butter). I used to make ghee always at home because it tastes more and gives more aroma.


Ingredients

  • Butter - 200 grms ( unsalted ) 
Method
  1. Add butter into a heavy bottom pan
  2. Begin to melt the butter on simmer
  3. Stir occassionaly boil until froth comes. Butter starts making sound stir in between
  4. Cook until froth evaporates. Stir once and the butter changes the color into yellowish / golden in color. Milk solids turns into gol


    den brown (it should not be burnt)
  5. Stir for another few minutes. The butter sounds off ghee is ready and turn of the flame and remove from the stove. Let it cool and warm then strain the ghee into ghee jar. Once it is cooled completely ghee becomes thick and rough. Keep it in the room temperature for months.
Note : Do not throw the milk solids add hot white rice into ghee milk solids and little bit of salt mix and have it.




| Copyright © Malas - Kitchen 2020 | | All rights reserved