Khoya Layered Barfi
Top Rated Recipe
Key Details:
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prep time: 1 hour
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Cook time: 20 minutes
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Difficulty Level: Moderate
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Course: Mithai
Cuisine: French
Key Ingredients:
Khoya
Rose petals
Saffron
Desiccated coconut
Ghee
Sweet condensed milk
Coconut milk
About Khoya Layered Barfi
Table of Contents
Khoya and desiccated
coconut combine well to make this delicious barfi
- Khoya 500 gms
- Saffron 1 pinch
- Rose petals as required
- Desiccated coconut ½ cup
Step 1. Soak saffron in 1 tbsp water in a small bowl for a few minutes. Spread a layer of rose petals on an aluminium barfi tray.
Step 2. Put desiccated coconut in a non-stick pan, add half the khoya, ghee, green cardamom powder and half the condensed milk, mix well and cook on medium heat.
Read MoreIngredients
- Khoya 500 gms
- Saffron 1 pinch
- Rose petals as required
- Desiccated coconut ½ cup
- Ghee 2 to 3 tbsps
- Green cardamom powder ½ tsp
- Sweet condensed milk 200 gms
- Coconut milk ½ cup
How to Make Khoya Layered Barfi (Stepwise Photos)
Method
- Soak saffron in 1 tbsp water in a small bowl for a few minutes. Spread a layer of rose petals on an aluminium barfi tray.
- Put desiccated coconut in a non-stick pan, add half the khoya, ghee, green cardamom powder and half the condensed milk, mix well and cook on medium heat.
- Add coconut milk, mix and continue to cook till the mixture begins to leave the sides of the pan. Spread this mixture on top of rose petals.
- Heat remaining khoya in another non-stick pan, add remaining condensed milk and mix well.
- Add cardamom powder and saffron water and mix well. Cook till the mixture is almost dry. Spread this over the coconut layer evenly.
- Let the barfi cool down to room temperature. Once cooled completely, cut into squares and arrange them in a serving platter. Serve.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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