CHOCOLATE CRUNCH BARFI

Jalaram Jayanti Prasad……Jalaram Jayanti etle, Raghuwanshio ni biji Diwali.
This weekend we celebrated socially distanced Jalaram Jayanti in Charleston.  As an offering/ prashadi I decided to make a Chocolate Crunch burfi.  This is a rather unusual burfi that incorporates wafer finger biscuits.  The burfi is made to the recipe below and cut into fingers for ease and presentation.

2 cups full cream milk powder

1/2 cup ghee

3/4 cup milk

1/2 cup almond meal

3/4 cup icing sugar

hand full pistacious sliver

1 cup crushed chocolate wafer

In a wide skillet melt the ghee, once ghee is melted add the milk. stir for about 1 minute and add the milk powder and almond meal, keep stirring continuously on a low heat until well combined. Add icing sugar keep stirring continuously on medium heat until the mixture thickens and lives the sides of the pan. Turn the heat off and pour half of the mixture on a greased tray, spread evenly. sprinkle ground wafers all over the barfi and press with the spatula. Pour the remaining half barfi mixture and spread evenly as well. Garnish with pistacious sliver and let cool for about 2 to 3 hours or until complitely set. Cut into Squares and serve mouth watering hard to resist chocolate crunchy barfi.

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laving Latika

So this year for Diwali I decided to make a luxury mithai called Laving Latika.It’s quite an easy recipe to make.  The signature decoration is the laving or clove.   
The name  Laving Latika means the clove Goddess, I guess this pastry is fit for Goddesses….

I have filled it with Mawa and mewo to make it luxurious. The outer cover is a crisp pastry that is later drizzled with a simple sugar syrup. The laving imparts its spicy flavour  which reminds me of home in Pemba where my dad owned clove farms.  The mavo used in this recipe is home made, and I have shared the recipe of how to make this.

I hope you will try making this scrumptious pastry for Diwali…

2 cups white flour

1/4 cup ghee

1/4 cup water ( approx )

In a bowl place flour and ghee and rub together well. Add water little at a time and prepare stiff dough. Cover the dough and set aside for about 15 minutes.

for stuffing

3/4 cup grated mawo

1/4 cup coarsly ground cashews

1/4 cup coarsly ground almonds

2 tablespoons icing sugar

1/2 teaspoon cardamom powder

20 clove ( approx )

ghee for frying

Place mawa in a skillet and soute on medium heat till it softens stirring continually. Turn the heat off and transfer mawo in a bowl, add ground nuts, cardamom powder and icing sugar. Mix all until well combined. Set aside

sugar syrup

1 cup sugar

1/2 cup water

Prepare syrup on a low heat, until get gooey consistency. Turn the heat off and let the syrup cool.

Divide the dough into about 20 balls. Roll a small disk, place the prepared stuffing in the centre and fold into a pocket. Place clove in the centre and secure. Heat the ghee in kadai and deep fry on a low heat on both sides until golden brown. Place the Latika in the cooled syrup and let soak for a minute, remove from the syrup and place on the serving plate. Enjoy !

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mawa

Ghare,ghare awi Diwali…..halo beno mawo banavye, misri banavye darek aangne, darek gaali ye, darek dagar dagar diwa pragtavye, swapnao ni rangoli banavye, ek bija ni sathe hadi madi ne prem no raang bhari daye. Halo sav Diwali ujavye.

1 gallon whole milk

In a heavy bottomed souse pan ,heat the milk on medium heat, stirring occasionally .Once the milk gets hot let it simmer on low heat and keep stirring frequently as milk tends to burn  . Once it becomes thick stir the mixture continuously until it becomes solid. Once mawo cools ,you can freeze it.