by Tarla Dalal
Added to 100 cookbooks
This recipe has been viewed 28454 times
Layers of saffron-tinged cashew barfi, badam barfi and pista barfi play together to create a chequered barfi that looks good and tastes wonderful. Take a bite and chew it for a minute to let the flavours sink in and stir up your taste buds.
- Make the badam, cashew and pista barfis as mentioned in their respective recipes.
- Dissolve the saffron in the milk, add it to the cashew barfi and mix well.
- Divide the badam barfi, cashew barfi and pista barfi into 3 equal portions.
- Roll out each portion into a cylindrical of 200 mm. (8") length and 6 mm. (1/4") thickness.
- On a sheet of plastic, place one badam roll, one cashew roll and one pista roll next to each other, to form a layer.
- Top the first layer with a cashew roll, pista roll and badam roll (in that order).
- Top with the third layer of pista roll, badam roll and cashew roll.
- Press gently so that all the barfi rolls stick together to form a rectangle.
- Garnish the rectangle with the silver leaves.
- Cut the rectangle into 8 slices of 25 mm. (1") thickness.
Nutrient values (Abbrv) per serving
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