Kesar Barfi Recipe – Sharmis Passion

Kesar Barfi is a delicious and aromatic Indian sweet made with milk powder, sugar syrup and saffron. The mixture is cooked until it thickens and then poured into a tray and cut into pieces. This sweet has a mild saffron flavor with a milky flavor which makes it very enjoyable. The color comes light golden and looks very attractive.

It is usually prepared during festivals and other special occasions at home. Saffron gives beautiful color and mild aroma to the sweets. It is a simple recipe which is quick to prepare and the barfi tastes amazing and festive. You can serve this sweet to guests during celebrations.

About Kesar Barfi

Kesar Barfi is a traditional milk-based dessert in which milk powder is cooked with sugar syrup and flavored with saffron. Saffron gives a light golden color and delicate aroma to the dessert. – After cooking the mixture, spread it in a tray and cut it into small pieces. Sometimes barfi is also given the shape of small diamond pieces.

After freezing, the texture of this barfi is soft and slightly hard. When cooked correctly the mixture gradually thickens and forms a smooth mass. The butter added to the mixture gives thickness to the barfi and helps in keeping it soft. After resting for some time, the texture of the sweet also becomes better and the taste of saffron makes it special.

Many people make this sweet during festive sweets. You can also add chopped nuts like pistachios or almonds for garnish. Saffron threads are also added on top which makes the sweet beautiful. Dry fruits also give a light crunch to the soft barfi. This is one of those sweets which looks simple but is rich in taste.

I usually make this barfi when I want a quick festive sweet at home. My family always enjoys it after food during festival time.

Kesar Barfi Ingredients

• milk powder – I have added just for creamy taste and helps the mixture to set like barfi. It thickens the dessert and makes the texture softer.
• Sugar – I just added it for sweetness. It melts and mixes well with the milk powder and enhances the taste.
• butter – I added butter while cooking the mixture. It also gives some thickness and soft texture to the barfi.
• Saffron – I soak in hot milk before pouring. It gives beautiful color and delicate aroma to the sweet.
• Milk – I soaked the saffron threads in milk. This helps in releasing the flavor and color of saffron well.

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How to make Kesar Barfi step by step

1.Put sugar and water in a pan and heat it. Heat it until good bubbles form in it. Soak saffron (save a little for garnish) in hot milk and keep aside.

2. Cook it until it becomes a string consistency. Now we need butter, saffron milk and milk powder.

3.Add all three and mix well without any lumps. Scrape the sides and continue cooking. It will be very thin at first, then it will start boiling and become thick. Keep scraping the sides and keep stirring.

4.It will start thickening, see the texture it will become thick like idli batter. This took me about 3-5 minutes. This is the perfect state we want so switch off.

5. Immediately put it in a greased tray, then sprinkle dry fruits and saffron on top. It will just look sticky but will harden after some time. Leave it for at least 30 minutes, then mark the pieces and enjoy the barfi.

After it cools completely, keep it in a clean container.

Expert Tips

• sugar syrup step – I cook sugar and water until it reaches a string consistency. If the syrup is not right then the barfi will not set properly.
• mix quickly – After adding milk powder, you have to mix quickly so that lumps do not form.
• cook slowly – I just keep stirring so that it doesn’t stick to the pan. The mixture looks thin at first and then gradually becomes thick.
• perfect texture – I check the texture before pouring, when the mixture becomes thick like idli batter it is ready to pour.
• set properly – Immediately pour the mixture into a greased tray and leave it without touching for some time.

serving and storage

Serve it as a festive dessert during special celebrations. It also tastes good as a dessert after meals. Store leftover barfi in an airtight container at room temperature for a few days. If it is kept in the refrigerator it can remain good for a few more days.

general questions and answers

1.What if the sugar syrup is not right?

If the syrup does not reach the right consistency the barfi may remain soft and sticky. It may not set into proper pieces.

2.Can I add dry fruits?

Yes, if you like a little crunch in sweets then you can also add cashew nuts or almonds. It also gives a slightly spicy taste.

3.Is it necessary to soak saffron in milk?

Yes, it helps in releasing its color and flavor better. This gives good aroma to the barfi.

4.Can I reduce sugar in this recipe?

You can reduce it a little as per your taste. But too little sugar can affect the setting.

5.How will I know when the mixture is ready?

When the mixture thickens and looks like a thick batter, it is ready. At that stage you should quickly put it in the tray.

If you have any further questions about this Kesar Barfi recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

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