Look inside for the video and detailed recipe.Bhapa Chenna Barfi or Steamed Chenna barfi is a soft sweet fudge made with fresh Indian cottage cheese (Chenna), hung curd, condensed milk and cashew nut powder. Fresh Chenna and hung curd are the base of this recipe, and saffron and cardamom impart a lovely sweet flavour to this barfi. It is a scrumptious, creamy Barfi with a mouth-melting texture. A perfectly balanced dessert to please your loved ones and impress your guests. It needs only a few ingredients readily available in any pantry and requires a minimal skill set to make this delectable Barfi.
Utensil and Tools
- Philips Induction Cook Top
- Prestige Omega Deluxe Granite Kadai
- Philips 750W Mixer Grinder
- Cake Pan
- Borosil Glass Mixing Bowl
Ingredients
- 1.5 litres Milk
- 3 tbsp Lemon juice
- ¾ cup Hung Curd
- ¾ cup Condensed Milk
- 3 tbsp Cashew nut Powder
- 1 tsp Cardamom Powder
- 10-12 threads Saffron threads
- ¼ cup Milk
- 3 tbsp Water
- 1 tbsp Pistachios slivers (for garnishing)
Video
Instructions
- Soak the saffron threads in lukewarm milk and keep it aside.
- Take a heavy-bottomed pot, add 1.5 litres of milk and bring it to a boil. Turn off the flame, and add lemon juice in small portions. When the milk starts curdling, then stop adding it to the milk.
- Now strain this curdled milk through a muslin cloth (Do not discard the whey, it can be used in food preparations like dal, curries etc.) and rinse it with cold water. Make sure Chenna remains soft and removes lemon flavour. Hold the cloth tight and squeeze out the water. Hang it for 30 minutes.
- Take a blender; add crumbled Chenna, hung curd, saffron soaked milk, cashew nut powder, cardamom powder and condensed milk. Blend it for a few seconds till the mixture turns creamy. Cashew nut powder can be made by grinding cashew nuts.
- Take a big bowl or cake tin and grease it with Ghee. Set a steamer or kadhai with a stand.
- Pour the above mixture into the greased bowl, and add some saffron threads on the top. Cover the bowl with aluminium foil. Place it on the steamer stand and let it cook in the steam for 45-50 minutes or until it's cooked completely. Check with a toothpick or knife; if it comes out clean, it means it's ready.
- Let it Cool down to room temperature, and then refrigerate for 15-20 minutes. Remove the foil, and loose the sides with the help of a knife. Cover the pan with a big plate and gently flip the pan on the plate. Cut the barfi in the desired shape.
- Steamed Chenna Barfi is ready to serve. Garnish the barfi with pistachios and Serve.
Nutrition
Calories: 107kcalCarbohydrates: 10gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 15mgSodium: 29mgPotassium: 102mgFiber: 1gSugar: 9gVitamin A: 52IUVitamin C: 2mgCalcium: 126mgIron: 1mg
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