Are you game for a race (nah, not the
rat kind please!) to brace up for the day?
Ready, steady,
1.2..3…4….go for this miniathon that’s sweetly different…just 7 laps
long! Chase those cups… all same size, 7 of them. 1 of rava, 2 of sugar, 3 of
….. Oomph! Off you zoomed to the finish line in no time!! Tip yourself to a
delicious dessert you duly deserve!
A dessert
that tempts you to devour, yet sweet signals sent from it simply say “Taste
me… just a bite and I shall see you savour me bits by bit by wee bit”. 7
ingredients coming together to submerge in a syrup prepared “with no strings
(consistencies) attached” and lo! watch those diamonds emerge flat on a plate,
glittering. Are u scaling up to seventh heaven all ready!
Dish Type: South
Indian Dessert
Time required: 30 min
approx.
Yield: 16 pcs
(approx.)
Ingredients
Chiroti Rava 1
cup (Semolina fine quality)
Sugar 3
cups (2.5 cups is enough if you don't want it too sweet)
Ghee 1
cup
Milk 1
cup
Raw Coconut 1
cup (grated)
Cardamom 2
pcs. (powdered)
Essence very few drops
(pineapple / vanilla flavour)
Directions
Mix all the ingredients except milk in a kadai. Now add
milk, mix again and let it stand for about 10 mins.
Before you begin boiling, keep a clean, flat plate or tray
ready. Grease it by smearing ghee uniformly all over including the sides.
Now keep the kadai for boiling on low flame. Keep stirring
the contents at intervals. Continue stirring till it starts bubbling. Ghee will
start oozing out and flowing on the sides of the kadai. Keep mixing….oh can’t
mix any more? Well, that’s a good sign to transfer contents from pan to plate!
Pour the contents in the kadai on to the greased plate.
Spread the mixture evenly on the plate. Slowly and gently flatten and smoothen
the top surface with a spatula. After a minute or two, using a sharp knife, mark
lines to divide them. Mark either diagonally into diamonds or straight to from
squares or rectangles. When it is warm, run the knife deep over the marked
lines to slit them to pieces. Let it stand uncovered till it reaches room
temperature (takes about an hour). Remove the pieces carefully and stack them
on a plate. 7 cups barfi is now ready. Serve them rightaway.
Store them in an air tight container. Store in fridge if needed for later use.
Tete a tete
While stirring, every
time make sure spatula reaches right down to the bottom of the kadai and all
round the sides for uniform frying.
Texture of the mixture
is perfect when it appears smooth and shiny sans any bubbles.
Adding cashewnuts is
optional. If used, it can be powdered and added towards the end while frying.
Cup of any size can be
used. No. of pieces vary accordingly. I used cup size that holds 100 gms and treated
my family to atleast 16 diamonds!
According to my friend Smt. Padmini Prasanna, using coconut milk (1 cup) instead of just raw grated coconut enhances the taste and flavour of barfi.
According to my friend Smt. Padmini Prasanna, using coconut milk (1 cup) instead of just raw grated coconut enhances the taste and flavour of barfi.
While there are few
other ways and options for making 7 cups barfi, I found this way to be the
easiest.
Recipe contributed by 
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