Garya ma shu che (what do we have as sweet/mithai)? is the most common question a Gujju asks before festive meals or any meal for that matter!! As most of you might know, a Gujarati meal is incomplete without a mithai. And we eat out sweet with the meal and not after!
During my school days, the lunch boxes of some of my friends always charmed me for the garyu/mithai they carried. These mithai in the lunchboxes were Prasad their mothers or grandmothers offered at the sewa/puja of the presiding deity of their home. They made it fresh, daily. Makes me wonder how these skilled Aunties manage it all from their not so convenient kitchens (compared to where we have today) of the yore?? Of course, the prasad/mithai wasn’t elaborate or time-consuming but they did need work and effort apart from cooking the everyday Dal-Bhat-Shaak-Rotli (DBSR) for the clan. My best friend’s mother was one of those Aunties, knowing that I like garyu a lot she would send a portion for me as well. There would Kopra Paak, Ladoo, Peda, Kaju Katli (made in 20 minutes) Sukhdi, Doodhi Halwo, Doodh no Halwo, Shiro, Rawa no Shiro, Halwasan and likes. At times, there would also be fruits as an offering, but they weren’t sent in the lunch box. These Prasad would become the garyu for the meal for the family members at home.
The Fatela Doodh ni Barfi or Paneer Barfi might have been an upaj/result of such need or created to use up the milk that accidentally curdled, who knows? All I know is it is delicious!!
Fatela Doodh ni Barfi aka Paneer Barfi
Ingredients
- 1+1/2 cup paneer, grated or crumbled
- 1/2 to 3/4 cup sugar (more or less to suit your taste)
- a pinch of cardamom powder
- shredded almond and pistachio to garnish
- 2 tablespoons of warm milk infused with couple of saffron strands (optional)
Instructions
In a thick bottom kadai, mix the grated or crumbled paneer with sugar and saffron infused milk (if using).
Turn on the flame to medium.
Cook the mixture till it warms up and the water from the sugar and the saffron infused milk evaporates. Takes few minutes. You don't want a very dry mix. If you cook it more it dry and become chewy.
Turn off the flame.
Add the cardamom powder.
Spread in a small thali or any mould you desire (I have used silicon muffin cups).
Garnish with slivered almonds and pistachios.
Allow it to set for an hour.
Consume with in a day or keep refrigerated.
Notes
I have made this Barfi with home made Paneer. The milk available here in Singapore does not curdle the way fresh milk does in India. Hence, the texture of your Brafi might look different. You need half the quantity of sugar from the paneer you have is the rule here. However, you can adjust the amount of sugar to taste. Remember to drain the paneer very well before mixing the sugar into it. If making paneer at home, use good full-fat milk. I have used Khadi Sakar/Rock Sugar to make this Barfi.
2 Comments
Bhavna
October 21, 2020 at 6:26 pmSheetal, I tried your paneer barfi and used fresh home made paneer. Easy to make and super delicious. Fresh paneer brings so much lightness to the barfi. It reminded me of the fresh chenna sandesh I like at Haldiraam Delhi. Thank you for the amazing recipe.
Cheers!
Bhavna
Sheetal
October 21, 2020 at 6:36 pmThank you so much for trying the recipe Bhavna. It has been a conscious intent to keep the recipes simple for this series. Your honest feedback has definitely encouraged!!