(Wersja polska napisana poniżej:)
This time, I’m going to make something unique and an incredibly special sweet dessert. That will make your day. Barfi is always popular in India for all occasions. But this time you gonna be surprised to know that I use Zucchini for the barfi, which is a completely unique idea. Honestly, it comes out delicious. Easy to make and melts in your mouth quicky. Zucchini keeps you cool from inside in Summer and is quite nutritious.
Zucchini Barfi is for Sweetooth. Your family will love this taste. I used some dried nuts to make Barfi, but you can prepare them without them.
Make sure you use full fat cream milk to make the Barfi creamy. Here in Poland, I used (3.2% milk + 30% fresh cream). Just add 3-4 tablespoons of cream and it will be good to go.
This famous recipe is inspired by ‘Lauki Barfi’. So, instead of Zucchini you can also use Bottle Gourd and use the same method to make barfi. I know Zucchini is not commonly found anywhere; this trick will do for rest.
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So, let's move on to the recipe without delay,
Yield – 12 pcs
Timing – 30 minutes
Prep time – 2 hours 05 minutes
Total- 2 hours 35 minutes
Ingredients:
Zucchini- 2 pcs, grated
Milk- 800ml
Sugar- 1/4 cup
Cardamom powder- 1/3 tsp
Dash of Green food color
Garnish with Almond, Cashew & Pistachio
Ghee for greasing
Method-
Place a pan with a thick bottom, pour in the milk and bring to a boil. On the other hand,
peel and grate the zucchini. Then squeeze the water out of it and put it into the boiling milk. Let it boil. Cook them over high heat until the milk is reduced to one-fourth. Constantly scrap the sides while stirring.
Now, add sugar, powdered cardamom, and the edible green food coloring. Cook until all the liquid is absorbed, and the cooked zucchini is combined. Add chopped nuts to this, mix well. Turn off the flame.
Meanwhile… Prepare the mould. Lightly grease a mould (pan) with ghee on all sides. Transfer that zucchini barfi into this greasy mould. Spread and press it. Sprinkle with chopped dried nuts (almond, cashew, and pistachio). Allow it to cool completely at room temperature.
Cover with plastic wrap. Then refrigerate for at least an hour. Cut into squares, now the Zucchini Barfi is ready to eat. Finally, remove and serve.
Note- Keep stirring the milk, otherwise it will burn from inside and have a high chance to stick to the bottom. Storage- Keep in a fridge box and refrigerator for up to 4 days. It is not required for an airtight container.
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