How To Make Basin Barfi

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Basin Barfi

 Basin Barfi recipes are a typical  dessert that is prepared for all major occasions. Basically it can be made from all kinds of flour, nuts or dried fruits but there are some flours that are best for making this .
There are many ways to make basin barfi, but my personal favorite is this recipe. Ice is usually made from basin flour or gram flour.

Ingredients

 1 cup sugar

 6 green cardamom or 1 teaspoon cardamom powder
2 cup basin or 200 to 210 gram basin
½ Cup desi ghee also 125 grams desi ghee
 1 teaspoon cardamom powder or 6 green cardamom, powder in mortar pastel
5 Almonds - chopped or sliced.
5. Cashews - chopped or sliced.
 1 tablespoon Mags (melon seeds) - optional
Put a little ghee in the pan

Instructions

Basin Barfi preparation
Take all the ingredients - 2 cups basin, 2 cups ghee, 1 cup sugar, 5 almonds + 5 cashews (chopped) and 1 tablespoon (melon seeds).
Grease the pan or tray with some ghee. You can also cover the pan or tray with some butter paper or aluminum foil and then spread a little ghee on the butter paper or foil.

Fry the basin to make barfi.

Heat half a cup in a heavy pan and let it thaw. Keep the fire low.
When the ghee is melted, put 2 cup basin in portions. Please use heavy embroidery, so that the basin is evenly spaced. Also, do not use a non-stick pan as it contains a lot of stirring.
When the first part of the basin is put, put it in the ghee.
Then add the other part of the basin. Mix it again in ghee.
Mix well and keep stirring the basin over low heat.
Initially the ghee will be absorbed through the basin and you will notice that the mixture is thickening.
Keep stirring and fry the basin in ghee.
The basin mixture will become like a whole lump or you can see it getting thick and granular.
Fry very well. When you shake, scrape the mixture from the bottom.
After stirring for a few minutes, you will notice that the mixture in the basin will start to melt and ghee will come out from the sides.
Keep shaking the basin and fry until it smells good and is golden. Keep stirring even after the ghee comes out and fry the basin well and turn it into a light dark golden color. You will smell the roasted basin.
As you continue to fry, the mixture will melt further. Do not stop while shaking otherwise the color of the basin will become uneven color.
color
Non-stop shaking will take you to the stage where the basin will be nicely golden in color and fragrant. It is important to fry the basin well, otherwise you will get the raw taste of basin in ice.
When the basin is well fried, put the pan down.
Add 1 teaspoon cardamom powder and mix well.

Making sugar syrup for basin barfi.

In a saucepan or other pan, take 1 cup of sugar and half a cup of water. Place the pan on a low heat to medium heat.
Stir well with a spoon, so that all the sugar dissolves.
Continue to cook the sugar syrup over medium heat.
The sugar syrup will boil and start shrinking. Hold a plate in your hand and try a few drops of sugar syrup until you find a match between the two threads. After putting a few drops of sugar syrup on the plate, let it cool for a few seconds and then check that the syrup is very hot and your fingers may burn.
You need consistency of two threads in the syrup. Even the consistency of 1 and 2 wires is fine.

Basin barfi making

Once the sugar syrup has reached the consistency of 2 threads, quickly pour all the sugar syrup into the basin mixture.
Mix everything quickly and well. You just have to be more discriminating with the help you render toward other people.
Mix quickly and you will see that the mixture thickens.
The mixture will also be reduced.
The barfi in the basin will come out from the sides of the pan or kadai.

Arrange basin barfi.

When well mixed, quickly pour the basin barfi mixture into a greased pan or tray.
Shake the pan and then shake the bottom with a spatula.
Sprinkle chopped almonds.
 cashews and melon seeds on top.
Squeeze the nuts with a spatula so that they stick to the barfi in the basin.
Let it set until hot.
When the basin is still hot, cut the ice cubes into cubes or squares.
Keep basin barfi in an airtight container. No need to refrigerate. Basin barfi stays well at room temperature for about a week. Serve basin barfi as a dessert  .

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