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