Home made Khoya
Milk powder - 1 cup
Ghee/clarified butter - 1/2 tbsp
Milk - 1/4 cup
Preparation method
- Take milk powder in a bowl. Heat the milk and ghee in a small pan. Heat the mixture just till it comes to a boil.
- Add this hot milk-ghee mixture to milk powder. And mix it with a spoon. It will look like crumbled khoya. If it looks still dry you can add more milk, add very less at a time.
- You can shape it however you like while it is warm. As it cools it will hold that shape and it will harden. After that you can grate or crumble it and use in many Indian Sweets
Khoya/Mawa - 250 gms
Sugar - 100 gms
Ghee - 2 or 3 tbsp
Cocoa powder - 2 tsp
Cardamom powder - 1/4 tsp
Chopped cashews/almonds - 2 tbsp or 1/4 cup (optional)
Sliced pistachios - 1 tbsp, for garnish (optional)
Method for preparing chocolate barfi
Add ghee to a heavy bottomed pan or kadai, add khoya and roast on a slow heat till it gets medium brown. ( it will take around 10 minutes )
Meanwhile in another pan make sugar syrup by adding sugar and very less water, just to wet the sugar. Bring it to a boil and simmer for 5 minutes. The idea is to just dissolve the sugar. No string consistency is required. Remember, if you boil the sugar syrup too much the barfi will become chewy or very hard. Sugar syrup consistency is the key thing here.
Add sugar syrup to the roasted khoya and keep stirring, add cardamom powder, cocoa powder and chopped cashews/almonds.
Mix everything for 4-5 minutes on a medium flame. Transfer a mixture into a greased tray, garnish with sliced pistachios and level it out with spoon. Let it cool completely and cut them into desire shape.
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