by Tarla Dalal
Added to 480 cookbooks
This recipe has been viewed 51557 times
A delectable combination of figs, cashew and pistachio barfis, rolled to create this tricolour Swiss roll.
- Make the anjeer, cashew and pista barfi as mentioned in the respective recipes.
- Roll out the anjeer barfi into a rectangle of 100 mm. x 150 mm. (4" x 6").
- Add the broken cashewnuts to the cashew barfi and mix well.
- Roll out the cashew barfi into a rectangle of 87 mm. x 150 mm. (3 1/2" x 6"). Place this on top of anjeer rectangle.
- Roll out the pista barfi into a cylindrical roll of 150 mm. (6") width and 12 mm. (1/2") thickness.
- Place the pista barfi roll on one side of the anjeer-cashew rectangle.
- Roll tightly starting from the end where the pista barfi roll is placed and seal the edges completely.
- Gently press the roll till it is about 200 mm . (8") long.
- Roll this onto poppy seeds so that the poppy seeds coat the barfi completely.
- Cut the roll into 8 slices of 25 mm. (1") thickness.
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