Khoya Barfi(Milk Squares)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 142.3
- Total Fat: 6.2 g
- Cholesterol: 11.9 mg
- Sodium: 45.7 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 0.4 g
- Protein: 2.0 g
View full nutritional breakdown of Khoya Barfi(Milk Squares) calories by ingredient
Introduction
These Milk Squares or Barfi are a much loved treat in all Indian households.The old method of preparing this Sweet calls for cooking the Milk in a wide mouthed, heavy bottomed pan and stirring constantly till it solidifies.Not just Time consuming but exhausting too.This is a lighter Recipe and healthier because it has lesser calories than the original and is quicker to make.Tastes good too----purists however may not agree!!! These Milk Squares or Barfi are a much loved treat in all Indian households.The old method of preparing this Sweet calls for cooking the Milk in a wide mouthed, heavy bottomed pan and stirring constantly till it solidifies.Not just Time consuming but exhausting too.
This is a lighter Recipe and healthier because it has lesser calories than the original and is quicker to make.Tastes good too----purists however may not agree!!!
Number of Servings: 24
Ingredients
-
1kg.Skim Milk Powder(any Brand)
300gms.Cane Sugar
OR
300gms.Splenda No Calorie sweetner(Zero/Natura)
200ml.Skim Milk
100gms.Pistachioes
100gms.Clarified Butter(Ghee)
2tbsps.Kewra OR Rose Essence
4-5 leaves of Silver Foil for decorating
Directions
PREPARATION
Soak the Pistachioes for 15 minutes.Peel,sliver and keep ready.
If Sugar is of the fine variety keep it aside.If it is granulated then powder it and keep.
Mix the Milk Powder and Milk together to form a thick Paste.
METHOD
Pressure cook the thick Milk paste for 2-3 whistles. Remove from fire and let pressure subside.This forms Khoya(solidified Milk).
In a non-stick wok mix the Powdered Sugar,cooked Milk Powder and the Ghee well together.Cook on a slow fire stirring constantly till the Mixture starts to form a ball.Mix in the Essence chosen and spread evenly on a greased Steel Tray with a Spatula.Spread the slivered Pistachioes evenly on this Milk Mixture.On top of this if desired gently spread Silver Foil taking care to see that it does not stick to your hands.Cover and let set till cool and firm.Cut into 24 squares with a sharp knife.Line a square or Rectangular Tupperware container with Butter Paper and gently put the Squares on this.Keep refrigerated till these Squares get over.These stay for 4-5 days in the 'Fridge.
TIP
If greater sweetness is desired increase to personal liking.Splenda will not raise the Calories but please keep in mind that Sugar will.
Number of Servings: 24
Recipe submitted by SparkPeople user KOMAL53.
Soak the Pistachioes for 15 minutes.Peel,sliver and keep ready.
If Sugar is of the fine variety keep it aside.If it is granulated then powder it and keep.
Mix the Milk Powder and Milk together to form a thick Paste.
METHOD
Pressure cook the thick Milk paste for 2-3 whistles. Remove from fire and let pressure subside.This forms Khoya(solidified Milk).
In a non-stick wok mix the Powdered Sugar,cooked Milk Powder and the Ghee well together.Cook on a slow fire stirring constantly till the Mixture starts to form a ball.Mix in the Essence chosen and spread evenly on a greased Steel Tray with a Spatula.Spread the slivered Pistachioes evenly on this Milk Mixture.On top of this if desired gently spread Silver Foil taking care to see that it does not stick to your hands.Cover and let set till cool and firm.Cut into 24 squares with a sharp knife.Line a square or Rectangular Tupperware container with Butter Paper and gently put the Squares on this.Keep refrigerated till these Squares get over.These stay for 4-5 days in the 'Fridge.
TIP
If greater sweetness is desired increase to personal liking.Splenda will not raise the Calories but please keep in mind that Sugar will.
Number of Servings: 24
Recipe submitted by SparkPeople user KOMAL53.