MANGO SOOJI'ER BARFI
INTRODUCTION:
Welcome to CuisineGhar kitchen.
Friends! Today, I am going to share a sweet recipe. It can be easily made at home with just FOUR KEY ingredients without much efforts. Generally, semolina (sooji) barfi is in grainy texture, but I have shared a tip, if you follow the tip, you can also make soft and smooth barfi at home just like your favourite halwai’s shop.
SERVING: 7-8 serving
COOKING TIME: 15min (approx.)
CALORIES COUNTS: Calories 430 (approx.) / 100g
INGREDIENTS:
- milk- 250ml
- ghee- 60ml
- mixed nuts- 50g
- mango pulp- 1cup
- semolina (sooji)- 1cup
- condensed milk- 1/3cup
- khoya kheer (grated)- 30g
- green cinnamon (powder)- 10pcs
- saffron- 1pinch (optional)
At first, grind semolina (sooji), 1cup into a grinder and make a powder, and keep it aside. Grind mango pulp (1cup) also into a grinder and make a smooth purée, and keep it aside. Next, crush green cinnamon (10pcs) seeds in a hand grinder (stone/metal) and keep it aside. Make sure, you remove the cinnamon skins. Slice mix nuts (50g) and keep it aside.
Let’s move from preparation to cooking…
Switch on gas flame and put a frying pan, pour ghee (50ml) and wait to melt. Once the ghee is melted, add the semolina (sooji) powder and roast for 2-3min on medium heat. Add milk (250ml) and mix the milk with the roasted semolina powder. At this point of time, switch off the gas stove. Add mango purée and mix with the other ingredients. Add condensed milk (1/3cup), but you can use sugar in place of condensed milk as well as add grated khoya kheer (30g) and in place of khoya kheer, milk powder can be used. Mix all the ingredients nicely so that no lumps remain. Cook further for 10min on medium heat. After 10min, you can notice that the dough start leaving the frying pan that means the dough is ready. Add green cinnamon powder and mix with the dough. Switch off the gas stove.
To set the dough, take a tray at least 3 x 6” and 2” height. Take a parchment or baking paper just 1” bigger than the size of the tray. Apply a thin layer of ghee on the paper. Adjust the paper in the tray and pour the dough, press with hand and level it. Sprinkle the sliced nuts and small amount of grated khoya kheer and level it by pressing with a suitable flat base utensil or any appropriate kitchen tool. Make sure to apply a thin layer of ghee on the surface of the utensils so that khoya kheer will not stuck on the utensils surface.
Refrigerate for 5-6 hours. Take out from the refrigerator, cut the set dough into your favourite or preferred shape, but I have cut into square shape. When you cut the dough with a knife or dough cutter, apply a thin layer of ghee so that the cutting process should be smooth. With soaked saffron water, make a dot in the middle of the each sweet pieces, which gives a nice look, but it is optional.
Mango Sooji’er Barfi is ready to serve.
TIP:
If we freeze homemade mango purée, which can be used in other seasons.
