Turn fresh jamuns into a rich and delicious homemade Barfi! A unique mithai that’s fruity, creamy, and perfect for the season. Try this easy recipe and enjoy every bite! #JamunBarfi #FoodFusion #HappyCookingToYou #Jamun #Dessert #summer
Ingredients:
-Jamun (Java plum) washed & deseeded 400g
-Khoya 300g
-Milk powder ½ Cup
-Sugar powder ½ Cup
-Desi ghee (Clarified butter) 2 tbs
-Elaichi powder (Cardamom powder) ½ tsp
-Pista (Pistachios) sliced as required
Direction:
-In a blending jar, add Java plum, blend well until a smooth puree forms.
-Transfer it to a pan, turn on the flame, cook on medium flame for 8-10 minutes or until moisture is reduced.
-Turn off the flame & set aside.
-In another pan, add khoya, cook on medium flame for 2-3 minutes, while mixing
-Add milk powder and sugar powder, mix well until sugar melts for 3-4 minutes.
-Add clarified butter, mix well for 1-2 minutes.
-Add cardamom powder, mix well, and cook for 2-3 minutes or until it leaves sides of the pan.
-Turn off the flame, take out ⅓ quantity of khoya mixture & set aside.
-Add jamun puree to the khoya mixture, turn on the flame, mix well & cook on medium flame for 1-2 minutes.
-In a mooncake mold press (you can use any cookie mold of your choice), add 1 tbs of warm jamun barfi mixture, add 1 tsp of warm khoya mixture, press it for a few seconds, then demold. Makes: 15-16
-Let them set for 1 hour in the refrigerator, then serve!
