In the colorful palette of Indian sweets, one delicacy that stands out for its unique blend of flavors and textures is the Channa Badam Barfi. This mouthwatering mithai (sweet) is a testament to the rich culinary heritage of Indian cuisine. Its popularity has only grown with creative variations emerging, such as the no mawa barfi recipe that we’ll explore in this article.
Channa Badam Barfi, also known as Chana Badam Burfi, is a delectable dessert that seamlessly combines the earthiness of chickpeas with the richness of almonds. This barfi is a celebration of texture, with the smoothness of chickpea flour complementing the crunch of finely chopped almonds. It is a perfect embodiment of the sweet symphony that Indian sweets are known for.
Chana Badam Burfi is a delightful example of the creativity that can be infused into traditional Indian sweets. Whether you follow the classic recipe or try the no mawa barfi variation, this sweet treat is sure to become a favorite in your household. So, roll up your sleeves, gather your ingredients, and let the sweet symphony of chickpeas and almonds play in your kitchen!
Here’s a simple yet delightful recipe for Channa Badam Barfi, inspired by the culinary skills of Payal’s Passion.
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- 1 Cup Roasted Chickpeas
- 1/2 Cup Desiccated Coconut
- 1/2 Cup Rock Sugar You can use regular Sugar Instead
- 1/4 Cup Roasted Almonds Roughly Chopped
- 6 Pcs Green Cardamom
- 2 Tbsp Almond Flakes For Garnishing
- 1/4 Cup Milk For Kneading The Barfi Dough
Ingredients
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- To a grinder jar add 1 Cup Roasted Chickpeas, ½ Cup Rock Sugar, ½ Cup Desiccated Coconut & 6 Pcs of Green Cardamom.
- Fine grind the ingredient to make a powder.
- Pout the powder in a mixing bowl.
- Add ¼ Cup roughly chopped almonds to the powder and mix well.
- After mixing well start kneading the dough using one spoon of milk at a time.
- For barfi we need a tight dough thus we will use one spoon of milk at a time. We will not use the whole milk as it might result in a soft dough. Soft dough will not give your barfi the desired stiffness and shape.
- After kneading the dough, we will roll and refrigerate the dough for 30 minutes.
- Roll the dough between the pals of your hand to make it long and round.
- Smoothen the dough while rolling to avoid cracks in the barfi. To round shape of the dough roll depends upon your required size of the barfi.
- After rolling the dough with your hand, take a tray and on the tray place a sheet of cling wrap of the size of the tray.
- Keep the roll on the cling wrap and roll with both hands & wrap the dough in the cling wrap.
- After wrapping the roll in the cling wrap, pack both the ends. This is done to avoid moisture setting into the dough while refrigerating.
- Refrigerate the roll for 30 minutes.
- After 30 minutes of refrigeration, unwrap the roll from cling wrap.
- Now using a sharp knife, cut slices from the dough of the desired thickness.
- After cutting the slices garnish each barfi slice with almond flakes. After placing a few almond flakes on every slice, press the almond flakes gently using your finger to set the flakes a little into the barfi.
- Our Channa Badam Barfi is ready to be served.
Contact Chef: Payal Jethani
Tips:
- The dough should be tight.
- Use one spoon of milk at a time to knead the dough.
- You can use rock sugar instead of regular sugar.
- The barfi stays good for 2 to 3 days thus make a quantity that can be consumed within 2 to 3 days.
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