Angoori Barfi

Angoori Barfi is a delightful Indian sweet that captures the essence of traditional mithai-making with its rich flavors and alluring aroma. Originally hailed from the northern parts of India, this delicacy has become a staple in many households during festive seasons and special occasions.

The name "Angoori" is derived from the word "Angoor," which means "grape" in Hindi, emphasizing the size and shape of the sweet treats, rather than their ingredients. Angoori Barfi is typically round and bite-sized, resembling small grapes. Its base consists of khoya (also known as mawa), which is dried milk, and it is infused with flavors of cardamom to entice the taste buds. This sweet is both indulgent and satisfying, making it a perfect offering during celebrations.

Ingredients

• Khoya - 500g
• Sugar - 250g
• Milk - 1 cup
• Cardamom Powder - 1 teaspoon
• Saffron Strands - A pinch
• Pistachios - 50g
• Almonds - 50g
• Ghee - 2 tablespoons
• Rose Water - 1 teaspoon

Preparation

Step 1: Preparing the Khoya

Start by grating the khoya into fine shreds so it melds easily into your mixture. Ensure the khoya is fresh; using stale khoya will affect the barfi's flavor.

Step 2: Infusing the Saffron

Soak a pinch of saffron strands in a tablespoon of warm milk. Allow it to sit for 10 minutes. The saffron should gently release its color and fragrance, infusing the milk with its essence.

Step 3: Chopping Pistachios and Almonds

Finely chop the pistachios and almonds. These will be used to garnish the barfi and add an extra crunch to every bite. You may also choose to lightly toast them in ghee for added flavor.

Cooking Process

Step 1: Making the Base

In a wide, heavy-bottomed pan, heat 2 tablespoons of ghee over medium flame. Once the ghee is hot, add the grated khoya. Stir continuously to avoid clumping, allowing the khoya to melt and blend smoothly. Once softened, add the sugar, continuing to stir until it dissolves completely. This should take approximately 8-10 minutes.

Step 2: Flavoring

Once the sugar is dissolved, add in the cardamom powder and the saffron-infused milk. Stir the mixture well, ensuring that the flavors are evenly distributed. Cook for another 5 minutes until the mixture thickens.

Step 3: Adding Rose Water

For an aromatic finish, drizzle a teaspoon of rose water into the mixture. This will add a subtle floral note, elevating the barfi to gourmet status.

Step 4: Formation

Transfer the mixture into a greased tray or thali. Smooth out the top using a spatula, pressing gently to pack the mixture tightly. Ensure it is evenly spread to achieve uniform pieces.

Step 5: Garnishing

Sprinkle the chopped pistachios and almonds over the spread-out mixture. Slightly press them to ensure they adhere to the barfi.

Step 6: Setting

Allow the mixture to cool at room temperature for approximately 1 hour. You can also refrigerate it for faster setting. Once set, cut the barfi into small, grape-sized pieces that align with its name and serve.

Enjoying Angoori Barfi

Angoori Barfi can be enjoyed as a standalone treat or as a perfect end note to a savory Indian meal. Pair it with warm milk or savor it with a cup of tea or coffee. As it is rich and flavorful, it makes for an excellent gift during festivals such as Diwali or Raksha Bandhan.

Store Angoori Barfi in an airtight container at room temperature. It can last for up to a week if kept refrigerated. Whether it's celebrating with family or indulging in a sweet craving, Angoori Barfi is sure to leave a mark.