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  • Hi.

  • Welcome to show me the curry dot com.

  • I'm a new GIA, and today we're gonna show you a very popular barfi recipe.

  • It's called the Seven Cup Barfi Recipe.

  • It sounds like a really weird name, but it's actually makes a lot of sense.

  • They're seven cups of different things that go into making this Murphy.

  • Now this recipe was given to us by a sawmill, Gauri Shanker, and this is a recipe of her grandmother's and her grandmother always used to make it around the Valley time.

  • So what an appropriate time for us to show it to you.

  • So very simple recipe and let's get started.

  • So one of the key ingredients that goes into making this recipe is chickpea flour or basin, and we have non stick skillet over here.

  • We're going to put the basin in here and then turn on the stove, so on low to medium heat.

  • So you have control over it.

  • You're just going to cook it.

  • So one of the things Samia said was that she, her grandmother, does not rose the chickpea flour.

  • But we feel that chickpea flour sometimes has a and after stays toe when it's raw, but if you're absolutely okay with it, you can just totally skipped the step.

  • How wonderful you can get to making the birth even faster on we're going to slowly roasted.

  • Now, what we're looking for is a very, very fragrant aroma over here.

  • We're not going to be looking for a change of color in this particular case.

  • So a couple of things to keep in mind is you need to keep stirring it, and you want to try and use a plan that is heavy bottomed.

  • It's getting there very close.

  • All right, I think this is done.

  • Good.

  • Turn off the stove and I'm gonna transfer it so it stops cooking because the ban is still hot.

  • So for this recipe, here's some of the other ingredients we're going to be using.

  • And like I mentioned, it has got seven cups of different things.

  • So one cup basin, which we already roast it.

  • We've got one cup off shredded coconut.

  • Now, this is fresh coconut that we've actually shredded.

  • We gonna use one cup off heavy cream.

  • We're gonna use two cups of sugar, one cup off key.

  • Now, for this recipe, you really need to use key because it is basing.

  • You're gonna you know, you go.

  • Otherwise you're gonna be tasting the oil and it won't be any fun.

  • And we're gonna be using one cup off combined nuts.

  • Now, you can use reusing almonds, some pistachios and some cashews.

  • Now you can eliminate the step totally.

  • And you can just add on more sugar if you like, or more coconut.

  • And basically you need to come to seven cups.

  • Everything else is ready.

  • I am going to chop down the dry fruits that we're using now.

  • I love using pistachios because they actually have a little salty flavor to it.

  • These are not salted, but they still have a little more salty flavor than anywhere any of the other dry fruits.

  • So it kind of balances out the sweetness off ties and Buffy's.

  • Now you can use raisins and you can use dates.

  • You can use anything.

  • Actually, it's such a worse.

  • It'll recipe, and, like Samir mentioned, it's a very forgiving recipe also.

  • So, of course, we all love forgiving recipes, don't we?

  • All right, everything is prepared on dhe.

  • I have also got a just a little bit off key, which I'm just gonna put on a baking tray or any kind of plate that you're going to be setting the bar.

  • Vian and I've just put the parchment paper over it just so that it's easy cleanup and easy to remove and set it aside.

  • I also have got a Morton Vestal.

  • I'm going to just take up pinch off cardamom seeds and just going to crush them down.

  • Get them ready.

  • Now, at this point, I really miss Heather because we always used to fight on how much card room to put in a dish.

  • She loved it, and I just don't like it.

  • So just in her honor, I'm gonna put a little bit.

  • But of course, feel free to put as much or as little as you like, Especially since I'm not looking.

  • You have our heavy bottom skillet again on a medium to start with.

  • So the first thing I'm gonna put in there is the key.

  • Now, this is going to make a good amount.

  • So if you want to scale it down again, such a nisi recipe to scale down are up, and we're gonna just allow this to melt again.

  • I'm gonna keep the flame on a medium low.

  • I want to have control over everything.

  • And since this is an electric stove even more important, all right, it's starting to heat up.

  • I'm gonna add the chopped nuts on one side and the coconut on the other side just allowing the coconut and the nuts to hit the oil first.

  • And now I'm gonna add it basically everything else and goes the chickpea flour.

  • And once that's mixed in, I'm gonna add the two cups of sugar mix that in.

  • Now, with pleasure, I have to admit that this is not an overly sweet barfi.

  • So if you do need to scale up, I think you can add in a little bit more sugar and cut down on.

  • Maybe the dry fruit obviously looks like a needs more moisture.

  • We're gonna add the heavy whipping cream mixed well so that they're no lumps, and it's honestly a waiting game.

  • From here on, it's important to stay close to the stove close to the pan.

  • Keep stirring.

  • What we're looking for is the mixture to picking up and to basically leave the sides.

  • So once it starts coming to a boil, I would suggest you reduce the temperature a little bit more and just keep mixing.

  • So this looks done, it is leaving the sides.

  • I'm going on mixing it and anymore.

  • It will become very hard, and I don't want it to be super hard.

  • So last thing I'm gonna do is of course, I won't turn off the store.

  • I'm gonna put the light of powder.

  • You would find final mix, and I'm going to pour it into my prepared, creased man and allow it to sit.

  • So you've translated still very hot.

  • A couple of options you can do.

  • You can decorate it further with either work or with more nuts.

  • Um, whatever you prefer, I'm just gonna add a little more cry fruit to it.

  • It's going to be put away.

  • Let it cool down a just a bet.

  • And then we're going to make preparations.

  • And that way we can make pieces off the barfi a little easier.

  • So back to the bar fee, it's been a couple of ours.

  • And have it threw this away about an art into being in the fridge.

  • I actually took it out, and I just tapped into the squares just so that it would be easier.

  • Of course.

  • What I did was I just But some key on the knife so that that waits a little easier, doesn't stick.

  • And now I'm gonna take it out.

  • Okay?

  • This is too pretty to eat.

  • So I'm gonna try this, and I can tell the dry fruits and there's coconut.

  • And there little basin and not overly sweet, which I really like.

  • I'm really enjoying this.

  • Mmm.

  • It's after some struggling with them a tight.

  • It's finally out.

  • It is delicious.

  • And it looks very, very pretty.

  • And my advice to you have patients.

  • Don't be in a big rush.

  • So let it set properly, and then you take it out.

  • It'll be a lot easier.

  • So thank you saw me up for sharing your grandmother's recipe with us.

  • It is really, really nice.

  • We really appreciate it.

  • And don't forget to subscribe to show me the curry dot com.

  • It's free, and you'll be the first to know anytime we post a video.

  • So enjoy this recipe and join us again on another episode of Show Me the curry dot com.

Hi.

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7杯Burfi - 印度節日甜美的展示我的咖喱食譜。 (7 Cup Burfi - Indian Festival Sweet Show Me The Curry Recipe)

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    林宜悉 發佈於 2021 年 01 月 14 日
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