Doodhi Halwa And Crunch Barfi by Noreen Amir

Jul 25, 2013
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Ingredients For Doodhi Halwa:

  • Milk 3 kg
  • Tartary  3 tsp
  • Sugar  500 gm
  • Walnut  100 gm
  • Oil  50 gm
  • Almonds  100 gm
  • Cardamom  1/2 tsp
  • Silver paper  for garnish
  • Ghee  as needed

Method:

  1. First heat the oil add tartary and milk , when milk and water separates then cook it.
  2. When water dries then add almonds, walnuts, cardamom and sesame seeds.
  3. Along ghee, roast it nicely when it leaves ghee then take it out from tray and cut it after 8 hours and garnish it with silver paper then serve.

Ingredients For Crunch Barfi:

  • Khoya  1/2 kg
  • Sugar  175 gm
  • Nutmeg mace  1 pinch
  • Cardamom powder 1 pinch
  • Vanilla powder 1 pinch
  • Ghee  1-2 tbsp
  • Almond pistachio  for garnish

For Crunch:

  • Sugar  200 gm

Method:

  1. Heat the pan on low temperature add khoya and beat it, when the khoya cooks then add sugar.
  2. When it is boiled well then turn off the stove and add nutmeg mace, cardamom powder and vanilla powder beat it.
  3. When it becomes cool then add crunch.
  4. Then grease it with ghee spread the mixture and garnish it with crunch leave it for 4 to 5 hours.
  5. When it becomes hard then cut it into square pieces.

Recipe of Doodhi Halwa And Crunch Barfi by Noreen Amir in Riwaiti Mithaiyan 2 on Masala TV

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