Thursday, September 30, 2010
Kadi/Khadi aka 5 cup Barfi
Not to be mistaken for the Punjabi Kadi or the Malayalam Kadi[a bite] or the Tamil Kadi[a silly joke],this one is a typical Konkani sweet which is often the star during weddings and festivals occupying a prime position in the sweet boxes shared around.Recently,when my parents and brothers came visiting,my sis-in-law Radhika got this especially for me.
I've said this before,she is an excellent cook and cooks up variety of dishes within minutes.Though I've been cooking for a while now,I am always confused as to 'what to cook'.She is someone who just decides what to cook and finishes cooking before even I finalize my list,yes,that fast!!
I remember cooking a similar sweet-Coconut Barfi during my schooldays.One of the first dishes I ever cooked,it used to make me feel so happy to do it all by myself and I always insisted I did the whole work from start to finish-from scraping the coconut to the setting the barfi.With a little practice,the Khadi can be perfected too.Few ingredients,foolproof method and you have a lovely sweet ready to be eaten..and shared.
Kadi/Khadi - 5 Cups Barfi
Recipe Source - Radhika,my sis-in-law
Besan/Chickpea flour - 1 cup
Ghee - 1 cup
Milk - 1 cup
Sugar - 2 cups
Cashewnuts - a handful,chopped finely,optional
In a saucepan,mix together warm milk and sugar-reserve.
In a thick bottomed kadai add ghee and roast besan for a few minutes until a nice aroma comes,approximately 2-3 minutes--be careful not to let it brown.
Now add the milk-sugar mix and the nuts and keep stirring.
Keep the gas flame on simmer and stir the barfi in continuous intervals taking care as to not to burn.
After about 20 minutes,the barfi will start leaving the sides of the pan and would be ready to set.
Meanwhile grease a plate with ghee and pour the barfi mix into the plate.
When the barfi becomes half set,make markings on it using a knife which would make it easier to cut.
When completely cool,cut into squares.
Keeps well while stored in air tight containers.