Jamun Barfi

By Food Fusion · 60 min

Ingredients

Instructions

1. Blend the washed, deseeded jamun in a blender until smooth.
2. Cook the puree in a pan over medium heat for 8–10 minutes, until the moisture has reduced. Turn off the heat and set aside.
3. In another pan, cook the khoya over medium heat for 2–3 minutes, stirring.
4. Add the milk powder and sugar powder and mix for 3–4 minutes, until the sugar melts.
5. Add the clarified butter and mix for 1–2 minutes.
6. Add the cardamom powder, mix, and cook for 2–3 minutes, until the mixture leaves the sides of the pan.
7. Turn off the heat and set aside one-third of the khoya mixture.
8. Add the jamun puree to the rest of the khoya mixture, return to medium heat and cook, mixing, for 1–2 minutes.
9. Press 1 tbsp of the warm jamun mixture into a mooncake or cookie mold, then top with 1 tsp of the warm reserved khoya mixture and press for a few seconds before unmolding. This makes 15–16 pieces.
10. Let the barfi set in the refrigerator for 1 hour before serving.

Summarized from Food Fusion's video. Watch it for the details.

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