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This barfi is very easy and so a novice at cooking will also will be able to make it. I have measured the amount of milk which should be left to give an exact measurement for some who are not very good at making "chasni". it is very important to get the chasni right as the success of the recipe depends on it. it is very attractive in appearance and also has a wonderful taste. to avoid getting the cherries and angelica getting completely mashed up one should put this right at the last minute.
- In a bowl mix the ghee with the milk powder and leave it for 10mins. sieve the milk powder and add all the other ingredients.
- Grease 2 to 3 big thalis
- In a wide heavy based pot mix the milk and sugar. boil the milk till thick.(the milk should have reduced to half a pint)take off the heat.mix the milk powder and nuts mixture to the milk and mix very well.put the mixture into the prepared greased thalis and pat the mixture smooth to about 1/2 in thickness. let it cool down and than cut into diamon
This recipe was contributed by pghaghada on 11 Oct 2001
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