Craving a melt-in-your-mouth Indian sweet treat that's surprisingly easy to make? Look no further than semolina barfi, a delightful dessert that requires no milk or condensed milk, making it a perfect choice for those with dietary restrictions or simply looking for a quicker alternative to traditional recipes. This rich and subtly sweet confection boasts a delightful texture, a perfect balance of delicate crumbliness and satisfying chewiness. Its warm, nutty flavor profile is irresistible, and it's guaranteed to impress your family and friends. Forget complicated recipes and lengthy processes; this barfi is surprisingly straightforward.
This simplified semolina barfi recipe uses readily available ingredients and delivers exceptional results. We’ll guide you through each step, ensuring even beginner bakers can achieve perfectly textured, deliciously flavored barfi. Ready to embark on this delightful culinary journey? Let's dive into the step-by-step instructions!
Tools Needed
- Pan
- Plate
Ingredients
- Ghee: 1/4 cup
- Semolina (Sooji): 1/2 cup (or 1 cup)
- Sugar (coarse granulated): <1/2 cup
- Water: 2 cups (lukewarm)
- Raisins: null
Step-by-Step Instructions
Step 1. Preparing the Semolina Base
- Heat ghee in a pan.
- Add semolina and fry on low flame until lightly colored, stirring continuously.
- Add sugar and fry together.
Step 2. Cooking and Thickening the Mixture
- Gradually add lukewarm water while continuously stirring to prevent lumps.
- Cook on medium flame, stirring constantly, until the mixture thickens and starts leaving the sides of the pan.
Step 3. Setting and Shaping the Barfi
- Grease a plate and transfer the semolina mixture onto it. Spread evenly and press gently.
- Let it cool and set for about 30 minutes.
- Cut into desired shapes (squares are suggested).
Step 4. Garnishing and Serving
- Garnish with raisins or other dry fruits (optional).
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Fry the semolina on low flame to avoid burning and preserve its taste.
- Stir continuously while adding water to prevent lumps.
- Stir constantly while cooking on medium flame to prevent burning.
Nutrition
- N/A
FAQs
1. Can I use a different type of semolina?
While fine semolina (rava) works best for this recipe's texture, you can experiment with coarse semolina, but it might result in a slightly coarser barfi.
2. How can I store the barfi?
Store the cooled barfi in an airtight container at room temperature for up to a week. For longer storage, refrigerate.
3. Can I add other flavors to the barfi?
Absolutely! Try adding cardamom powder, pistachios, almonds, or even a pinch of saffron for extra flavor and visual appeal.
This easy semolina barfi recipe proves that delicious Indian sweets can be simple and accessible to everyone. Enjoy the satisfyingly sweet and subtly nutty flavor of your homemade barfi, perfect for sharing or savoring on its own. Happy baking!