Kuttu ki barfi : kuttu atta recipe
Make this barfi about an hour before you want to eat it. It tastes best when eaten fresh.
Servings
6pieces
Cook Time Passive Time
15minutes 1/2 an hour
Servings
6pieces
Cook Time Passive Time
15minutes 1/2 an hour
Ingredients
Instructions
  1. Put 1 tea spoon ghee in kadhai. Heat it on medium flame. When the ghee is sufficiently hot, add melon seeds. Keep stirring the seeds. They will start to splutter. Switch off the gas, and cover the seeds. After they stop spluttering, take the puffed seeds out from kadhai and keep them aside.
  2. Now pour rest of the ghee in kadhai and heat it. When the ghee has melted, add kuttu ka atta to it. Keep stirring the atta. After 5 minutes when the atta has been roasted properly, take it out from kadhai.
  3. Heat sugar and water in a pan. Keep stirring occasionally. Sugar will melt, and syrup will form. On further heating, when the syrup becomes thick, take out few drops of syrup. When it is cool enough to handle, put it between your first finger and thumb. When you move the thumb away from the finger, 2 threads of the syrup should form. If it does not happen, cook the syrup a bit more.
  4. When two threads of syrup start forming, add kuttu ka atta to it. Stir and mix atta and syrup properly.
  5. Pour this mixture in a greased plate, and level it. Sprinkle melon seeds over the mixture. Allow it to cool. When the mixture has set, cut medium sized squares of the mixture with the help of a knife.
  6. Kuttu ki barfi is ready. Serve it fresh.
Recipe Notes
Tips:
  • Toast the melon seeds carefully on low flame till they puff up.
  • Slightly press the seeds on the surface of kuttu barfi so that they get properly embedded on barfi.

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