If you crave sweets during the month of Sawan but prefer not to buy too many candies from the store, you don't necessarily have to bring external sweets every time. With simple ingredients available at home, you can prepare a delicious and tender GUR barfi.
The specialty of this dessert is that its preparation does not require mawa, nor the need to boil milk separately, nor sugar. This barfi, made from cottage cheese (paneer), coconut, and milk powder, looks very rich in flavor and can be an excellent sweet option for fasting during Sawan.
GUR Barfi Recipe
First, you need to prepare the cottage cheese: it should be thoroughly mashed or grated finely. It is important to ensure that the cottage cheese does not contain excess moisture, otherwise the barfi will take a long time to set.
Next, heat one tablespoon of ghee in a thick-bottomed saucepan. Add the grated cottage cheese to this mixture and fry over low heat, stirring constantly for several minutes.
After this, stir in half a cup of desiccated coconut and half a cup of milk powder. Mix all components thoroughly and cook over low heat, stirring continuously so that the mixture does not burn to the bottom of the pan.
When the mixture comes together well and starts to thicken, add the grated or finely crushed GUR. Since the mixture will become looser after adding GUR, it needs to continue cooking over low heat, stirring constantly.
When the mass begins to pull away from the sides of the pan and form a single mass, add cardamom powder and mix thoroughly.
Shaping and Cooling the Barfi
Lightly grease a plate or baking tray with ghee. Pour the prepared mixture onto the prepared surface and spread it evenly using a spoon or spatula. Sprinkle with chopped almonds and pistachios on top and press lightly. Then, let it cool at room temperature, and after that, place it in the refrigerator for 30–60 minutes to stabilize. Once it has hardened, cut the barfi into desired pieces.
Secret to Soft Barfi
To make the barfi perfectly soft and resembling kalanda, do not cook the mixture for too long. As soon as it starts to pull away from the sides and bind, turn off the heat. Overcooking can cause the barfi to become hard.
Serving Tip
GUR barfi is best served chilled. Adding a little coconut, pistachios, and almonds on top enhances both the taste and the appearance of the dessert. This simple treat can be offered to guests visiting during Sawan.
