NAGPURI SANTRA BARFI / ORANGE BARFI

NAGPURI SANTRA BARFI / ORANGE BARFI

INGREDIENTS:-

Oranges - 4 nos

Kohala / Ash gourd - 1/2 kg

Sugar - 3/4 to 1 cup

Khava / khoya/ dried milk - 150 gms

Milk powder - 4 tbsp

Ghee / clarified butter - 1 tbsp

Orange food colour - 1/4 tsp

Orange essence - few drops

Pistachios sliced - 5 to 6 nos

Silver varkh - as req

METHOD:-

1. Peel the oranges, remove the skin and seeds and seperate out the pulp. 

2. Remove the seeds and skin off the ash gourd and grate it. This gourd is very watery, so squeeze out the water and make as dry as possible.

3. Heat a pan, add in the orange and ash gourd. Saute and keep cooking till the water evaporates.

4. Add in 3/4 cup sugar if tbe oranges are sweet. In case they are sour increase a few tbsp sugar accordingly.

5. As the sugar melts the mix will become all watery again. Keep cooking till it starts coming together.

6. Move this to the corner of the pan. In the remaining space add in the ghee and khava.

7. Break the khava and cook till it loosens up and becomes soft. 

8. Now mix the khava and the orange mix together. 

9. Add the orange food colour and essence. Usually orange oil is added at this stage but it is expensive and not so easily available so substitute with orange essence. If you have orange oil accessible then feel free to use it.

10.  Also add in the milk powder. It helps bringing it all together and firming up the mix a little. Keep cooking till the mix comes together in the pan and forms into a ball.

11. Tip it onto a greased plate or a square pan lined with baking paper. 

12. Spread evenly and smooth out the top. Top over with silver varkh if available and sliced pistachios.

13. Keep in the fridge to cool and set for 3 - 4 hours.

14.  This barfi is soft so grease your knife while cutting or there is a tendency for barfi to stick to knife . Even if it does after cutting you can pat it a little into square shapes and serve.

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