- 1)Break all the eggs in a large bowl one by one, then add sugar, milkmaid, clarified butter and cardamom powder.
- 2) Now mix them all together properly and transfer them into mixing jar and blend it for 30 seconds.
- 3) Now pour the blended egg mixture into a large kadhai and put the kadhai over the gas stove set at low flame.
- 4) Now keep on continuously stirring the mixture from all the edges so that the eggs doesn't scramble. The entire process will take 40-45 minutes of continuous stirring at medium to low flame until the mixture reduces to a halwa consistency.
- 5) Once reduced, add the milk powder and one teaspoon of kewra water and cook for another couple of minutes until ghee starts to leave from the sides of halwa and the mixture become more dense
- 6) Now grease a tray with ghee and pour the mixture on it and spread it evenly with the help of a spatula and give it a shape of a square or a rectangle keeping a thickness of 1½ inch.
- 7) Now cut the evenly set mixture into smaller squares or into any other desired barfi shape and sprinkle some chopped almonds or pistachios all over it. And enjoy it's heavenly taste with a cup of tea or coffee.
Egg barfi / Ande ki barfi
By Nazia Sultana
Jul, 22nd
1093
Servings
30 persons
Cook Time
45 minutes
Ingredients
6
- 8
Ingredients
- Eggs
- Milkmaid
- Sugar
- Desi ghee /Clarified butter
- Milk powder
- Cardamom powder
- Kewra water
- Chopped almonds
Instructions
Notes/Tips
1) This recipe needs a lots of physical activity of continuously stirring the mixture for the entire period of making the barfi in order to stop the eggs from getting scrambled,so that you can get a perfectly smooth consistency for making the barfi. 2) While cutting out the mixture into smaller sized barfis just take a heated knife and clean the knife after every cut to get a beautiful edged barfi
