(Photo credits : All three are from Pinterest)
This is an easy recipe I got many years ago from a friend’s mom who said she got it from a yoga buddy. My trial batch, in my opinion, was not perfect, and I had no plans of posting it here. Turns out that when I met a few friends and offered them a taste, they all loved it and requested not only to take a few pieces home, but also that I definitely share the recipe. I have slightly tweaked the recipe since then to improve it. Hope you all enjoy these barfis too.
Easy Microwave Chocolate Barfi
(Makes 36 1-inch pieces)
- 5 cups – Dry instant milk powder (You may substitute a 14oz packet of Milk Mawa Powder that is readily available at most Indian grocers.)
- 2 cups – Heavy Whipping cream
- 2 cups – Fine Confectioners Sugar
- 1/2 cup – Chocolate Chips**
- 2 Tbsp – Cocoa Powder
1) Line an 8X8 inch pan with parchment or wax paper (click here or here to see how – I don’t even spray or butter my pan). Alternately, generously grease the pan with butter and set aside. (I prefer the parchment paper method as it is sturdy enough to aid in removing the barfis from the pan to cut on a chopping board.)
2) In a microwaveable container that is atleast 2 quarts (8-10 cups) capacity, add the milk powder, cream and sugar, and mix thoroughly.
3) Microwave for 2 minute and stir well.
4) Repeat the microwaving and stirring another 3-4 times in 2 minute intervals (total cook time of 8-10 minutes). The mixture will get foamy and fluffy towards the end, so exercise caution when moving the bowl in and out of the microwave. Cook time will vary because of different microwave power.
5) At around 8 minutes cook time, drop a small ball of the mixture into a bowl of cold water and see if it sets into a relatively firm shape. If it is still soft, microwave an additional minute or two, stirring well and checking the consistency with each additional minute.
6) Pour 2/3 mixture into the pan and quickly smooth the top. Set aside on counter or in the refrigerator to chill and firm up, about 30 minutes.
7) Add the chocolate chips and cocoa powder to the remaining mixture and set aside at room temperature.
8) Once the barfi mixture in the pan is firm, reheat the chocolate mixture at 30 second intervals till it is well mixed and smooth, but do not make it hot or the chocolate mix will sink. Pour over the barfi mixture in the pan. You can spread the chocolate smooth & evenly on top, or drop spoonfuls in a random designs so that the finished barfis will have an interesting contrast.
9) Cool completely and remove the barfis from the pan by holding the parchment paper. Set on a chopping board and cut into 36 pieces.
Fall!!! My favorite season of the year. Everything around is fresh and crisp and clean. I love the cool breeze, the vibrant colors on the trees, hot chai, the holidays around the corner (that brings with it it’s own madness, but in my mind’s eye, everything is perfect & organized :)). As the weather starts to cool down, I have had hankerings for fried, starchy, savory snacks for the last few days. Not to mention that everywhere I turn (maybe I should say, click), I see Navratri recipes, with sabudana vada being the most posted. A friend of mine makes the best ones that stay crisp even after they cool – stay tuned for her recipe here soon. In the meantime, I wanted to make a quick and lighter version. Incidentally, a bag of frozen sapota that I had bought on an impulse kept staring at me for the last few weeks, and I figured Sapota Phirni would be an interesting accompaniment to the vadas. I figured that my Almond Phirni method would work here too. While I did have reservations about how it would taste, let me just say that they both turned out well.
- 2 cups milk
- 2 1/2 Tbsp rice flour
- 1/4 cup sugar
- 2 cups sapota puree (fresh or frozen) – I used a bag of the frozen fruit
- pinch of cardamom powder
- pinch of saffron strands (optional)
- roasted nuts & raisins (optional)
1) In a small bowl, stir together the rice flour and 1/2 cup milk, making sure there are no lumps. Set aside.
2) In a medium bowl, heat the remaining 1 1/2 cups milk and sugar on medium till it comes to a boil.
3) Reduce the heat, and slowly pour in the rice flour mixture, stirring vigorously to make sure that no lumps form.
4) Add the cardamom powder and saffron, and simmer for 5-7 minutes.
5) Stir in the sapota puree and simmer 1 minute.
6) Remove from heat and cool to room temperature, or chill.
7) Top with roasted and chopped nuts and raisins before serving (optional).
(Makes about 15-17)
- 1 cup sabudana
- 2 large potatoes (boiled, peeled & mashed)
- 3-4 green chillies (finely chopped)
- 2 tsp ginger paste
- 2-3 Tbsp cilantro (finely chopped)
- 1 tsp cumin (jeera) seeds
- salt to taste
- Oil for pan frying
1) Rinse and soak the sabudana in water for 4-5 hours or overnight (each batch varies in how quickly it softens; when ready to use, the sabudana must be easily squished between your fingers).
2) Drain the sabudana well in a colander, and make sure it does not have excess water.
3) Add all the ingredients to a large bowl and mix well. Shape into small balls, about golf ball size.
4) Heat a griddle on medium heat and spread a teaspoon of oil on it.
5) Flatten the potato balls on your palms and shape into a disc. Place on the hot griddle and cook both sides on medium heat till golden brown.