After the first-try-success(which rarely happens in my case) of badam Katli in InstaPot, I braved to try another similar recipe from the same blog - Milk barfi.
Since this is the first time I am eating this barfi, I have no clue how it should taste. I was expecting it to taste more like doodh peda, but it tasted more raw, in the sense one can easily tell there is milk powder in it. But it was tasty nevertheless. A generous pinch of cardamom powder will definitely enhance the flavor. One cool thing about this barfi is that the texture changes drastically as the barfi cools down. So this is not exactly make-and-eat-directly kind of sweet, you need to give this a good resting time.
I have seen a similar recipe on YouTube which was made on stovetop, which looks very easy, but one cannot beat the convenience of IP in making sugar syrup.
Overall a very easy and tasty recipe. Do try this for Deepavali and enjoy!
Ingredients(makes 25 barfis)
Sugar - 1 cup
Water - 1/3 cup(dry measuring cup)
Ghee - 1/2 cup(I used 1/4 cup)
Milk powder - 2 cups
Cardamom powder - 1/2 tsp
Pistachios for garnishing - I used chopped almonds
Method
Add sugar and water to IP and mix well. Manual 11 min on high pressure with vent closed. Quick release. Add in ghee, milk powder, cardamom powder. Mix well until everything comes together.
Meanwhile keep a square pan ready lined with a greased parchment paper. Pour the mixture into this tray. Garnish with chopped almonds. Let it cool and refrigerate for an hour. Cut into squares. Let it set for a day. The texture changes from chewy to barfi consistency.
Recipe Source - “https://myheartbeets.com/instant-pot-milk-burfi/”
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