This Festive Season prepare and enjoy eating this Scrumptious Indian Sweet (Mithai) prepared with Minced Chicken, Full-Cream Milk, Khoya , Sugar , Saffron ,Nuts…. flavored with Green Cardamom Powder and Screw Pine Water , laced with Silver Leaf and sprinkled with nuts.
Preparation Time: 35 minutes
Cooking Time: 20 minutes
Murgh (Chicken) Kheema (Chicken Mince) – 150 gm.
Khoya, grated- 150 gm.
Sugar- 60 gm. / or less, as desired
Saffron – a pinch (Optional)
Full-Cream Milk- 150 ml.
Almonds, blanched ,peeled and ground into a smooth paste- 2 tbsp.
For the flavoring:
Green Cardamom Powder- ½ tsp.
Kewra Water (Screw pine water)- 1/4th tsp.
For the garnish:
Chandi Ka Varq (Silver leaf)- 1 sheet small
Almonds, blanched, peeled and slivered or chopped- 1 tbsp
Pistachio nuts, blanched, peeled and slivered or chopped – 1 tbsp.
For greasing the tray and knife:
Desi ghee (Clarified Butter)- as required
Wash the mince thoroughly to get rid of any blood or dirt.
In a mixer blend the mince with milk till well combined and of dropping consistency.
In a heavy bottomed pan add this mixture and cook over medium heat till it is completely free from moisture ensuring that you stir it occasionally. Add saffron (Optional) and mix well. Keep aside.
In a heavy bottomed Kadhai add the grated khoya and sugar , mix well.
Cook it till the sugar melts and the khoya has a consistency of a thick liquid. Add the almond paste. Mix well.
Add the cooked chicken mixture and mix well till well combined.
Add the green cardamom powder and kewra water.
Mix well and switch off the flame.
Transfer the mixture in to a shallow and prepared square / rectangular stainless steel tray rinsed and dried completely.
With the help of a spatula or a palette knife , level the mixture.
Apply the silver leaf and sprinkle the nuts.
Cling wrap and keep aside to set in a cool and dry place for 15 to 20 minutes.
After the barfi is set, cut it with a greased knife into squares of the desired size.