The festive season is around the corner. So the first thing that came into our minds is what sweets we should prepare for our family, friends, and relatives. So today we are up with our chenna barfi recipe with few ingredients and very easy and quick to make.
This recipe requires chenna, milk ghee, and sugar. Yes, you read it correctly it just needs these ingredients only. For flavors, I use rose water and some rose petals.
You can also make pineapple flavor barfi. In that recipe, you have to use pineapple essence and pineapple pieces. To add more flavors and color we topped barfi with pistachios, saffron, and almonds.
This barfi has a moist and grainy texture. Traditionally it was made by slow-cooking milk with sugar but in this recipe, we use paneer and milk.
Ingredients
Paneer 300 gm
Milk ½ cup
Sugar 3 tbsp
Ghee 2 tbsp
Rosewater ⅓ tsp
Rose petals few
Pistachios for garnishing
Almonds 1tsp roughly crushed
Cardamom powder ¼ tsp
Notes
I am using fresh homemade paneer as it gives better results but you can use store-bought paneer also.
For sugar, I have used granulated sugar though I used 3 tbsp sugar little bit changes you can do in quantity as nowadays nobody prefers too sweet desserts. So I suggest first putting 2 tbsp if you feel you need more sweetness you can add more.
Method
If you are using store brought paneer then skip this step. For making homemade paneer take 2-liter milk, and boil it once the boil comes add 2-3 tsp lemon juice. You will notice that in a few minutes milk will start to curdle and paneer will get separated.Sieve the paneer in strainer. We will use this paneer in burfi.
Take the heavy base pan, and turn on the stove on medium flame. Now pour the milk and add the paneer to it. Paneer should be crumbled.
You will see that in a few minutes milk will leave the water. Now add ghee to this and again cook it for a few minutes.
Now add sugar rose water cardamom powder and almonds to this mixture. Again cook it for another 5 minutes. Don’t overcook as it can make your burfi dry.
If you feel still your mixture is runny add little paneer till it is biome thick.
Now grease a tray with ghee so that burfi doesn’t get stuck to the base.
Transfer this mixture to a tray and spread evenly.
Refrigerate for 2 hours till it gets completely set. Cut the burfi into square pieces. Top it with rose petals.