Atta/ Wheat flour Barfi

 

Ingredients

½ cup Wheat flour Indian atta

1 cup Sugar

¼ cup ghee

½ tsp Vanilla essence

¼ cup Tutti frutti ( optional)

⅛ tsp Food color ( optional)

Instructions

Take a pan  and add measured ghee to it. Heat ghee until when you add a pinch of flour to it, it immediately gets fried.

Add wheat flour and mix well.

Continue roasting until nice wheat flour aroma wafts. It will start browning here and there, so keep a close watch. Set aside

In another pan, take sugar and water.

Mix well to dissolve the sugar. Start heating it until it boils.

Sugar syrup consistency

Wipe the back of the ladle test in between your fore finger and thumb.

Firstly, it will be just oil like. Furthermore, string forms but breaks shortly.

After that is one string consistency. A string forms without breaking.

Now switch off flame. Add roasted flour to it. Mix well until smooth.

In goes tutti frutti, vanilla and food color. Mix it to the flour.

Keep mixing. As it cools down, it will thicken.

If you do not stir, sugar crystals will form and you may not get smooth burfi.

Once thick enough to spread, transfer to the greased plate.

Level quickly with a greased spatula or grease back of a flat bowl.

Let it come to warm temperature. Invert the tray.

Cut into squares and serve.

Keeps good for 5 days at room temperature.

 

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