Celebrate Diwali with this walnut barfi. The rose flavor adds a nice twist. This recipe comes together with a few simple ingredients.
Walnut Rose Barfi
Ingredients
2 Cup Walnuts
1 Cup Ghee
2 Cups Besan (Chickpea flour)
1/4 Cup Rava (Semolina)
3/4 Cup Sugar or 1 Cup Jaggery
1 Tbsp. Gulkand or Rose Essence
1 Tbsp. Elaichi (Cardamom)
Edible Dried Rose Petals for Garnish (Optional) (I get these from Amazon)
Directions
Grease a tray to set the mithai. In a heavy bottom pan, roast the walnuts on a low-medium flame. The walnuts will release some oil and you will smell the walnuts. Once you see they have roasted, remove from the pan and let them cool. Roughly chop or use a food processor to coarsely chop the walnuts. You want them to be uneven, avoid making it a fine powder. Reserve 1/2 cup for garnish.
On a low flame, heat ghee in the same pan. Add bean and rava. Stir continuously and toas on a low flame until golden brown. You will smell the besan.
Once the mixture is golden, add your sugar or jaggery. Cook until it melts. Keep stirring it continuously on a low-medium flame.
Add the elaichi and gulkand. The color should turn to a light brown.
Add the chopped roasted walnuts. Mix well. Cook for a few minutes until the color of the besan becomes darker.
Transfer to a greased tray. Even it out with a spatula and top it off with the remaining chopped walnuts and rose petals. Press the toppings into the tray and let cool. Enjoy!
I hope you enjoy this favorite! Please like and share your experience in the comments section below. Follow me on Instagram & Facebook for more recipes!
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