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Kaddu Ki Barfi
Serves 4
55 mins
186 Kcal
Kaddu Ki Barfi, a perfect example of an innovative Indian sweet, is made of grated pumpkin and infused with rich flavours of ghee, sugar, and aromatic spices. Described as the perfect fusion of traditional ingredients and creative preparation, this one-of-a-kind dessert provides a melt-in-the-mouth texture and a burst of sweetness in every bite. The recipe for kaddu ki barfi transforms an ordinary pumpkin into a rich confection, making it an excellent dessert for festive celebrations, family reunions, or savouring sweet indulgences. The kaddu ki barfi recipe starts with the preparation of grated pumpkin saut ed in ghee till it softens and its natural sweetness is released. Sugar is added along with the cardamom powder in the preparation, which elevates the taste of this dessert because of its aromatic flavour. To enrich, milk or khoya is often added to the barfi, which makes it creamy. It is then cooked until the mixture thickens to be moulded. It is then transferred to a greased tray and evenly spread. Almonds or pistachio slivers are spread on top for added crunch. The mixture is cut into barfi pieces in the shape of squares or diamonds after cooling. Kaddu Ki Barfi is a delectable way to add pumpkin to your repertoire of desserts; it proves that pumpkin is quite versatile and can absorb flavours well. Whether served as part of festive celebrations or as a homemade treat, this kaddu ki barfi recipe promises a satisfying and flavourful experience for all sweet lovers.
Ingredients required for Kaddu Ki Barfi
- 2 cups grated pumpkin
- 2 tbsp ghee
- 1 cup milk
- 1/2 cup sugar
- 1/2 tsp cardamom powder
- 1/2 cup khoya
- 2 tbsp chopped nuts
- 2 tbsp desiccated coconut
- Saffron strands
Cooking steps for Kaddu Ki Barfi
- 1To make Kaddu Ki Barfi, first peel and clean the pumpkin and grate it finely so that the barfi will be smooth. Heat a generous amount of ghee in a heavy-bottomed pan over medium heat. Once the ghee melts and begins to warm, add the grated pumpkin to the pan and keep stirring well so that it coats the ghee evenly. Slow-cook the pumpkin, stirring occasionally, until it softens completely and starts releasing its natural moisture. It is an important step in enabling the seasoning and aroma of the pumpkin to permeate the barfi mixture and blend perfectly. While the pumpkin is cooking, it will reduce in volume, and the ghee will separate.
- 2Now add sugar to the pan with the softened pumpkin and mix it well. The sugar will dissolve and create a slightly syrupy texture, binding the mixture together. Allow it to cook further, stirring regularly, until the mixture thickens. To add richness, stir in milk or crumbled khoya, depending on your preference. The milk enhances the creaminess, while khoya intensifies the flavour and texture, making the barfi denser and more indulgent. As the mixture cooks, sprinkle cardamom powder to infuse the dessert with a warm, aromatic essence. Keep stirring till it becomes thick leaves the sides of the pan and forms a cohesive mass.
- 3Put this mixture in a greased tray or plate and spread evenly using a spatula. An added elegance with an additional flavour is achieved by slivers of almonds, pistachios, or cashews on the surface of the barfi, pressed gently onto its surface to set. Leave the mixture at room temperature or in the refrigerator to set until it sets firm. Cut the set barfi into square or diamond shapes with a sharp knife when it is set.
- 4Ensure the pieces are cleanly separated and carefully remove them from the tray. Kaddu Ki Barfi is ready to be served. The sweetness is blended with richness and a hint of spice; this barfi is perfect for festivals or a sweet treat at any time as it can be stored in an air-tight container for several days. The harmony of flavours, velvety smoothness, and fragrant decorations make this classic recipe simply irresistible.