This barfi, I made soaking pista in hot water, peeling them, then grinding it, added sugar, mixed well, cooked in the microwave, without adding any ghee/ butter. It came out softer than the almond barfi, may be as I kept that longer in the microwave than this one. This also lasted me for more than a month in the fridge. As I made these barfis more than 2 months ago, as we're shifting, don't remember the proportion of sugar I used, it should have been roughly double the quantity of the paste.
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