Love Traditional Flavours? Try This Pan Barfi Recipe

By Smriti Dey September 6, 2024

[{"selector":"#anim-b520d0be-2c7d-4781-bbc0-c126551b139d [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(12.514648210040342%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-99118101-eec4-4814-aa3d-b1decd2914fb","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-70fdab1d-1f08-4746-b817-06ef1aad7c87","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] If you love traditional flavours and want to try something related to your beloved pan favour, then make sure to try out this pan barfi. It is very easy to make, unique, and delicious.

Ingredients

[{"selector":"#anim-e445d830-a6df-4056-bba6-8963dfcdbd45 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-f3f76f67-fed9-472f-88b3-8e91e23754c9","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f99a8b25-1570-46ce-b1af-c424cad87882","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-db145d85-86fa-41ac-83f8-29f1ac265d50","keyframes":{"transform":["translate3d(0px, 176.39448%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 1 cup khoya (milk solids) 1/2 cup powdered sugar 1/4 teaspoon cardamom powder 1/4 teaspoon saffron strands 1 tablespoon ghee (clarified butter) Chopped pistachios or almonds for garnish

Step 1

[{"selector":"#anim-995e288a-a501-4da3-a6ea-841e243b5711 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-9bcf6598-896d-489d-94c6-df970f8a9326","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-688aa941-7064-464f-bb78-ed861575c446","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-60d7549e-621e-4cf9-97e4-2e6bd2c9229e","keyframes":{"transform":["translate3d(0px, 229.02785%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Soak it in a few tablespoons of warm milk for 10-15 minutes.

Step 2

[{"selector":"#anim-356887d5-6894-4405-afc3-4af0598f5ee3 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-febef4d1-12e5-44a4-b7a1-4fa8bfb98a5a","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5613efd0-c4f0-45e5-ada6-716af46560c7","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-45ecd5a9-8975-43f3-a8f7-63ef77ef2f8a","keyframes":{"transform":["translate3d(0px, 174.49737%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Mix khoya, powdered sugar, cardamom powder, and saffron-infused milk and cook until it thickens.

Step 3

[{"selector":"#anim-a5b08180-49e3-46c2-ab97-e109093e9a25 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-dd2c9011-2729-4d9e-bea6-acad4d43c8f3","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c24dcac3-3c4e-498b-a1e2-782c6c30458a","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5b393cfb-9eed-41b9-8c5e-3a0fc26774b7","keyframes":{"transform":["translate3d(0px, 327.18251%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Add ghee and let it cool completely.

Step 4

[{"selector":"#anim-1421280f-6c21-43e5-b115-47af7b60a719 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-07db24ab-91ba-4184-a63f-509a51690a70","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c9eedcfe-03bb-4704-a022-0413e82978d0","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-fdbbde1a-da24-4b00-aea0-467b2eb3b456","keyframes":{"transform":["translate3d(0px, 229.02785%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Cut the barfi into squares and garnish with chopped pistachios or almonds.

[{"selector":"#anim-d83a2e52-f18f-4ec5-9c19-e8a84ff361ac [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Click Here For More