HEALTHY RECIPES : BARFFI CHURMU

HEALTHY RECIPES : BARFFI CHURMU

1 CUP WHEAT FLOUR

1/2 CUP SOJI

1/2 CUP GRAM FLOUR - CHANA FLOUR

3/4 CUP MILK

3/4 CUP GHEE +1/2 CUP GHEE

3 TBSP. COCONUT - GRATED

1 TSP. NUTMEG POWDER

5 -6 NO. CARDAMOM POWDER

1.1/2  CUP  SUGAR

1 TBSP GHEE - FOR GREASE THE TRY

1 TSP. POPPY SEEDS

20 -25 RAISINS

10-12 PISTACHIOS SLIVERS - FOR GARNISH

15 CASHEW NUTS - CHOPPED IN SMALL PIECES

10 ALMONDS - CHOPPED IN SMALL PIECES

OIL OR GHEE - TO FRY

*
TAKE A BIG MIXING BOWL. PUT A WHEAT FLOUR, GRAM FLOUR AND SOJI IN IT.
MIX WELL AND ADD HOT GHEE.
MIX WELL AND KNEAD THE TIGHT DOUGH WITH ENOUGH WARM MILK.
DIVIDE THE DOUGH IN SAME PORTION.
GIVE THE CYLINDER SHAPE EACH OF THE PORTION.

*
HEAT THE OIL OR GHEE IN A FRY PAN.
FRY THE ALL CYLINDER PORTION TILL BROWN OR TILL COOK, OVER SLOW FLAME.

MAKE SMALL PIECES OF EACH CYLINDER AND COARSELY GRIND IN GRINDER.















*
PUT THE COARSELY GRIND MIXER IN A MIXING BOWL.
ADD 1/2 CUP GHEE, GRATED COCONUT, CHOPPED CASHEW NUTS, CHOPPED ALMOND, NUTMEG POWDER, CARDAMOM POWDER.

MIX WELL TOGETHER. KEEP ASIDE.
*
TO MAKE SUGAR SYRUP :

TAKE A PAN. ADD A SUGAR AND 1.1/2 CUP OF WATER.

MAKE A SUGAR SYRUP OVER MEDIUM FIRE.
MAKE A 1.1/2 STRING THICK SYRUP.

*
MIX THE SYRUP INTO THE GRINDED MIXTURE AND MIX WELL. 

GREASE THE TRY WITH GHEE.
WHEN IT COOL AT ROOM TEMPERATURE, SPREAD THE MIXTURE EVENLY INTO THE TRY.
SPRINKLE THE POPPY SEEDS AND RAISINS OVER IT.
PRESS SLIGHTLY OVER IT.
CUT INTO A SQUARE WITH KNIFE.
SERVE AS SWEET.