Bread Barfi

About Bread Barfi

Ingredients

• Soft breadcrumbs 2 cups
• Milk 1 cup
• Fresh coconut, scraped 1 cup
• Castor sugar 1 cup
• Cashewnuts, chopped 20
• Rose essence 2 to 3 drops
• Oil 4 tbsps
• Edible pink colour a few drops
• Halved cashewnuts a few to garnish

How to Make Bread Barfi (Stepwise Photos)

Method

1. Take breadcrumbs in a bowl, add milk and soak for about 10 minutes. Grease a barfi tray with a little oil.
2. Heat a non-stick pan, add coconut and sugar and cook on low heat till sugar melts.
3. Add the soaked breadcrumbs and mix for about 5-7 minutes or till well mixed.
4. Add chopped cashewnuts, rose essence, few drops of pink colour and oil and cook till the mixture leaves the sides of the pan.
5. Transfer the mixture into the greased barfi tray and spread evenly. Set aside to cool down to room temperature.
6. Cut into desired shapes, keep them on a serving platter, garnish each piece with a halved cashewnut and serve.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

Know More

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