Ms.Karishma (BCTCA 5th SEM) outshines in the culinary delights. She believes staunchly  that ‘Eating is a necessity but cooking is an art. She is an artist indeed Indian institute of Hotel Management and Culinary arts  has heartily nominated her as the ‘Chef of the Day’.

INGREDIENTS:

  • 120 gms Ghee Melted
  • 250 gms Whole wheat flour
  • 170 gms Jaggery
  • 20 gms Almonds
  • 3 gms Cardamom powder
  • 15 gms Ghee

 

METHOD:

  1. Heat a pan and add ghee and heat it.
  2. Add the whole wheat flour to the ghee and heat it at a slow flame.
  3. Add finely chopped almonds and cardamom powder to the aata and cook for 5 mins at a slow flame.
  4. Once the aata turns golden brown in colour, gets a Smokey temperature, turn off the heat and cool the pan.
  5. Shift the aata into a plate and let it set.
  6. Sprinkle rest over almonds over the barfi and set it.
  7. Cut the barfi into desired shapes and serve.