When festive season is knocking the doors and you are living out of India, few things that you surely miss are all that glitter of the decked up markets, the hullabaloo of the festive noises reverberating in the air and off-course, an infinite range of those lip-smacking mithais, without which the celebrations for us Indians are absolutely incomplete.
It’s been 2 years since we moved to Singapore and this food blogging bug bit me; and since these two years around September-October I gear up to try my hands at some of the traditional Indian sweets which have been part of our celebrations since ages. This Gram Flour – Semolina Fudge was one of the initial few sweets that I tried after moving here; a variant of traditional Besan Ladoos, they are absolutely lip-smacking with semolina lending them a beautiful texture and crunch. If you too are looking for some easy Indian sweet recipes to try out this festive season, this barfi recipe is certainly a keeper. Do try it out and let me know how it turned out for you.
- Besan (Gram Flour) – 1 1/4 cup
- Sooji (Semolina) – 3/4 cup
- Atta (Whole Wheat Flour) – 2 tbsp
- Sugar (Powdered) – 1 cup
- Ghee (Clarified butter, melted) – 1 cup + for greasing
- Slivered almonds – 10 to 12
- Slivered pistachios – 10 to 12
- Cardamom powder – 1/2 tsp
- Edible rose petals (optional) – 1 tbsp
1. Heat ghee in a wok and add in semolina. Roast it for 5 to 7 minutes on a very low flame.
2. Next, add in gram flour and whole wheat flour; roast all until the mixture changes to a golden brown color. Keep stirring every 2 to 3 minutes in between scraping the sides of the wok. This whole process of roasting may take anywhere between 25 to 30 minutes.
3. Switch off the flame and transfer the mixture to a big bowl and let cool till it comes to room temperature.
4. Once cooled, add powdered sugar and cardamom powder; mix well and transfer to a greased tray or plate to set completely. Sprinkle with slivered nuts and rose petals.
5. Once set, cut into squares and serve. This barfi can be easily stored in air-tight container at room temperature for 3 to 4 days.