Amrat Pak - Mixed Nut Barfi

This recipe is very easy to make and tastes delicious.

Cooking Time: 30 Minutes
Serves: 60 pieces

Ingredients:
1    Cup Cream of Wheat or Suji
1    Cup Chickpea Flour or Besan
1    Cup Cashew Powder
1    Cup Almond Powder
1    Cup Unsweetened Coconut Flakes
1/2 Cup Roasted Vermicelli
2    Tsp Ground Cardamom Powder
1/2 Cup Clarified or Unsalted Butter
1    Can Sweetened Condensed Milk (preferably low fat)

How to Prepare:
  1. Roast Cream of Wheat in a 1/4 cup of ghee on medium heat until it is golden brown and then set aside.
  2. Roast Besan in a 1/4 cup of ghee on medium heat until it is golden brown.
  3. Add Coconut to Roasted Besan and roast again for 2-3 minutes.
  4. Add Cream of Wheat, cashews and almond powder. Turn off the heat.
  5. Add Condensed Milk.
  6. Mix it well. 
  7. Add Vermicelli and Cardamom Powder.
  8. Spread it evenly in a 9x11" pan. Smooth it out. Ghee will appear on surface.
  9. Garnish with Shredded Pistachios and Almonds.  
  10. Let it sit for 6 hours to cool.
  11. Cut into 1 inch square pieces. 
  12. It makes approximately 60 pieces.
Tips: 


Submitted by Vasu Patel           

Labels:

TheVegFusion.com: Amrat Pak - Mixed Nut Barfi

Monday, September 14, 2009

Amrat Pak - Mixed Nut Barfi

This recipe is very easy to make and tastes delicious.

Cooking Time: 30 Minutes
Serves: 60 pieces

Ingredients:
1    Cup Cream of Wheat or Suji
1    Cup Chickpea Flour or Besan
1    Cup Cashew Powder
1    Cup Almond Powder
1    Cup Unsweetened Coconut Flakes
1/2 Cup Roasted Vermicelli
2    Tsp Ground Cardamom Powder
1/2 Cup Clarified or Unsalted Butter
1    Can Sweetened Condensed Milk (preferably low fat)

How to Prepare:
  1. Roast Cream of Wheat in a 1/4 cup of ghee on medium heat until it is golden brown and then set aside.
  2. Roast Besan in a 1/4 cup of ghee on medium heat until it is golden brown.
  3. Add Coconut to Roasted Besan and roast again for 2-3 minutes.
  4. Add Cream of Wheat, cashews and almond powder. Turn off the heat.
  5. Add Condensed Milk.
  6. Mix it well. 
  7. Add Vermicelli and Cardamom Powder.
  8. Spread it evenly in a 9x11" pan. Smooth it out. Ghee will appear on surface.
  9. Garnish with Shredded Pistachios and Almonds.  
  10. Let it sit for 6 hours to cool.
  11. Cut into 1 inch square pieces. 
  12. It makes approximately 60 pieces.
Tips: 

  • Vermicelli and Grated Coconut Flakes are readily available in an Indian Store near you.  
  • This sweet dish is easy to make beforehand and lasts for 15 to 20  days.

Submitted by Vasu Patel           

Labels:

2 Comments:

At February 26, 2012 at 9:15 AM , Blogger Mollie said...

When it says use 1/2 vermicelli, how many ounces does 1/2 refer to?

 
At February 29, 2012 at 10:03 AM , Anonymous Anonymous said...

1/2 Cup

 

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