How to make malai Barfi recipe at home

How to make malai Barfi recipe | Ingoldrecipes

Paneer Preparation/ 

1.Firstly, plan paneer by bubbling 2-liter milk. 

2.Once the milk reaches boiling point, add 2 tbsp lemon juice. you can then again add curd or vinegar. 

3.Stir well on medium fire until the milk sours. 

4.Drain the soured milk over a fabric-lined colander. you can utilize the extra water to make soup or massage the batter as they are exceptionally nutritious. 

5.Rinse off the coagulated milk with new water to eliminate sharpness from lemon juice. 

6.Squeeze off the water totally and rest for 10 minutes or until the water is depleted off totally. 

Moment Khova readiness/ 

1.Meanwhile, get ready mava by warming 1 tsp ghee, ½ cup cream, and ¼ cup milk. 

2.Now add 1 cup full cream milk powder. 

3.Keeping the fire on low, mix constantly until the combination begins to thicken. 

4.After 5 minutes, the combination begins to isolate from the dish. continue to blend until it shapes a protuberance. at the last, moment khoya (approx 1.5 cups) is prepared. 

Malai Barfi prepartion/ 

1.Now add 1 cup consolidated milk and blend well. try not to add any additional sugar as consolidated milk contains pleasantness. 

2.Mix until mawa is very much joined with milkmaid. 

3.Crumble the paneer arranged. you can likewise grind store brought paneer. 

4.Add the disintegrated paneer (1.5 cups) to the combination blend well. 

5.Mix and squash until the blend turns smooth. 

6.Continue blending until the combination thickens totally. 

7.keep blending until the combination begins to isolate the container and hold the shape. 

8.Further, add ¼ tsp cardamom powder and blend well. 

9.Transfer the readied blend into a lubed plate fixed with heating paper. then again, get ready balls to plan malai ladoo. 

10.Set well framing a square. top it with slashed cashew nuts, almonds, and press tenderly. 

11.Allow to refrigerate for 2 hours or till it sets totally. 

12.Now unmould and cut into pieces. 

13.Finally, serve malai burfi or store it in an impenetrable compartment for seven days in the cooler. 

Notes: 

• Right off the bat, utilize new custom-made paneer for delicious and delectable barfi.
• Likewise, cook on low fire mixing persistently to keep from consuming. 
• Furthermore, utilize great quality milk powder else the burfi will turn chewy. 
• At last, malai barfi tastes extraordinary when new cream is added. 
• You can also put some dry fruits as a topping on malai barfi while serving.
  Make sure you cut the barfi into equal pieces to enjoy more.
• Use Desi Ghee and Pure Milk.
• Malai Paneer is also called Cottage Cheese.
• Don't keep Malai Barfi in the freezer or refrigerator.
• Don't overcook syrup.
• Use home-made paneer.

Malai Barfi Preparation Time: 10 Minutes

Malai Barfi Cooking Time: 25 Minutes

Nutrition Facts

Malai Barfi Recipe

Amount Per Serving

Calories 95Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Cholesterol 3mg1%

Sodium 48mg2%

Potassium 14mg0%

Carbohydrates 8g3%

Sugar 4g4%

Protein 3g6%

Vitamin A 85IU2%

Vitamin C 0.2mg0%

Calcium 125mg13%

Iron 0.1mg1%

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