I bet after reading this post you are going to rush your nearest store to buy the ingredients for this incredible Farali Cassava and Peanut Stir fry. It is so good! But let me tell you that to prepare this stir fry you won’t need so many exotic spices and you sure don’t have to spend extra time in the kitchen as this comes together in a tick, just don’t let the fasting season go by without trying this amazing dish!
In this recipe, boiled cassava (a.k.a. Mogo in Swahili or yucca in South America) is cooked in an aromatic tempering with cumin seeds, green chillies, curry leaves and garnished with generous amount of fresh coriander leaves and definitely, the addition of the roasted peanuts are a highlight and takes it on to another level.
It’s the perfect dish to try it out on any fasting day. This recipe shines on its own and doesn’t need anything on the side!
More farali Peanut Recipes -> Ratalu sabji | Peanut Potato Kadhi (yogurt soup) Farali Potato in Peanut sauce
In my family we all love Mogo and we love peanuts and putting them together I can never go wrong as I know that this dish will vanish in no time. Cassava or Mogo, makes my dad nostalgic and brings lots of memories of his childhood days in Uganda, East Africa.
For every Brit-Asian who is originally from Africa, gets a twinkle in their eye when Mogo is mentioned. According to him and his family, Mogo is a staple carb and was available in abundance and quite cheap too, just the way we get potatoes here.
They used to indulge in deep-fried Mogo chips with Gujarati Imli Chutney the more you eat the more hungry you got for it.
More Mogo-Cassava Recipe -> Tandoori Mogo | Masala Mogo | Chilli Mogo
When I prepared the first time, Potato and peanut Stir fry , he asked me to prepare Cassava with Peanuts.
Notes :- Cassava should not be eaten RAW. If not preparing for fasting, you can add garlic and red chilli powder in this recipe.
Farali Casava & Peanut Stir-fry
ingredients
- 1 kg Frozen Cassava
- 250g Roasted crushed peanuts
- 4-5 Tbsp. Oil
- 5-6 Green Chillies slit open
- 2 sprig Curry leaves
- 2 Tbsp. Cumin seeds
- Salt to taste
- 2 Tbsp. Green chillies and Ginger crushed
- 1 Tsp. Freshly ground black pepper
- 7-8 Tbsp. Fresh finely chopped coriander
- 2 Tbsp. Lemon or lime juice
instructions
- Boil cassava according to packet instructions.
- Let it cool a bit then cut into cubes.
- Heat oil in a kadai and add cumin seeds.
- Once it splutters add slit green chillies and curry leaves.
- Cook this vaghar for few seconds then add crushed chilli ginger.
- Then add cubes of cassava, salt and black pepper powder.
- Mix everything together gently and cook cassava no more than a couple of minutes.
- Add lemon juice and roasted peanuts, mix well.
- Garnish it with chopped coriander and serve hot.
- Enjoy!
Imagine a perfect slice of Millionaire’s shortbread. Now imagine a perfect square of Barfi. Now stretching the imagination a little, picture a fusion of the two: Vanilla Caramel and Chocolate Barfi .
These mouth watering Millionaire’s Barfi are a twist on the original Plain White Milk Powder Barfi
These sumptuous treats are made of three layers of differently flavoured barfi – chocolate, caramel and vanilla.
Together, these layers form a perfect symphony of western flavours woven with a traditional Indian recipe.
The caramel, chocolatey flavours complemented the milky barfi impeccably. Each layer stands out distinctly as you bite into the barfi but then melts together. Sumptuous!
I love fusion Indian sweets like these Baklava Barfi , Almond Butter Barfi Bars and Peanut Chocolate Barfi . Find the complete list at Indian Fusion Desserts .
This barfi recipe is the perfect showstopper for occasions such as Raksha Bandhan, Diwali, Holi, Eid or parties.
Why you will like this recipe
- Wonderful Indian fusion sweet that will impress your family and guests
- Incorportates 3 delicious flavours in one
- Creamy yet flakey texture – just like the perfect texture for barfi
- Yields barfi that is not too dry
- Keeps well for a week so can be made in advance
- Easy recipe to follow with plenty of tips
If you like this barfi, you may like these Indian Milk Sweets and Easy Indian Desserts Recipes
Vanilla Caramel Chocolate Barfi Ingredients
Vanilla Barfi Layer
- Full fat milk powder
- Desi ghee or unsalted butter
- Whole milk
- Double Cream or heavy cream
- Sugar – granulated white sugar
- Vanilla extract or use vanilla essence or vanilla pods
Caramel Barfi Layer
- Caramel – I have used tinned caramel, you can also use Dulce de leche
- Full fat milk powder
Note that caramel is sweet and creamy, therefore you do not need to make a separate milk syrup for this layer.
You may optionally need a small spoon of milk here if the mixture becomes dry.
Chocolate Barfi Layer
- Full fat milk powder
- Cocoa Powder
- Sugar
- Full fat milk
- Double Cream
Garnish (optional)
- Edible silver leaf (varq) or gold leaf
- Finely chopped nuts
- Rose petals
Pro Tips for perfect Barfi
Refer to the recipe video in the recipe card for further clarification
- Ensure the tin you use has both the correct width and height to support all three layers
- Use fresh ingredients as much as possible, particularly the dairy products. This is especially important if you want the barfi to keep for a few days.
- Use a thick heavy bottomed pan that does not have scratches. I prefer non stick.
- Cook the vanilla layer in the pan first to prevent colours seeping through. If using same pan, the chocolate layer could stain the vanilla layer if made first.
- When preparing the milk sugar syrup, only heat until the sugar has melted and dissolved. If it thickens, it can lead to hard barfi
- You must keep the mixture on low heat at all times and keep stirring at all times
- Roast the milk powder before adding in the recipe prevents the need to cook the barfi mixture too much and then making it chewy.
- To check that the barfi mixture is ready to remove from the heat, you should see that the mixture has formed a mass and leaves the edges of the pan.
- You can also take a small piece of the mixture and roll it in your palm or fingers. It will form a ball if the mixture is done
- With this particular recipe and proportion of ingredients, not a lot of moisture is added so the mixture will cook quite fast (within 2-3 minutes)
- If the mixture appears dry, add a small spoon of milk at a time, mix and see
- If the mixture is too loose, either cook further or add a little roasted milk powder
- To prevent hard or chewy barfi, do not cook for too long
- Lay down each layer as soon as you remove from the heat. As it cools, it will harden and become difficult to layer smoothly.
- When cutting the barfi, use a long knife and cut straight down in one motion to keep the three layers intact.
- Clean the knife between each cut
It is very important to note that making good barfi comes with practise and experience! Following the tips above will definitely help in achieving the best results.
How to make Tricolour Vanilla Caramel & Chocolate Barfi
Follow these step by step instructions or watch video (located in the recipe card below) to make best barfi recipe.
Start by preparing the tin you will use to set the barfi.
I used a 8x7inch tin for a total of 9 cups of milk powder.
Cut two pieces of parchment and layer inside the tin so that you can easily pull out the barfi to cut it
This barfi is made with three different layers, so essentially, you’re making three separate barfi recipes.
I like to roast the milk powder for all three barfi recipes in one go to save time.
In a large heavy bottomed non stick pan, add all of the milk powder for all three layers.
Add all the total ghee for all three layers.
Roast on a very low heat (lowest possible) until the milk powder becomes aromatic. This can take 4-5 minutes. Ensure to stir continuously during this time as the milk powder should not change colour.
Remove the milk powder from the pan and set aside.
Vanilla layer
Heat the whole milk, cream and sugar in the same pan and allow the sugar to dissolve.
Let the milk simmer gently for a minute then turn the heat off.
Add the roasted milk powder to the milk syrup with the vanilla extract and again turn the heat on low
Quickly start stirring so the milk powder doesn’t stick to the bottom of the pan.
Keep stirring continuously until the mixture forms a soft mass.
Turn off the heat.
Spread evenly one layer over the greased plate.
Leave aside and start making the caramel layer.
Caramel Layer
In the same pan add all the caramel and the milk powder
Keeping the heat low, mix the mixture until a soft mass forms.
You may need to add a splash of milk – add only 1 tablespoon at a time.
Once a mass has formed and the mixture forms a soft ball between your fingers, remove from the heat.
Spread evenly on the vanilla layer and set aside.
Chocolate Layer
Heat the milk, cream and sugar in a pan on low heat until the sugar has dissolved.
Turn off the heat.
Now add in the cocoa powder and mix until most of the lumps have gone
Add in the roasted milk powder and now return to a low heat.
Cook the mixture until it again forms a soft mass. This may only take 2-3 minutes.
Turn off the heat and spread the chocolate mixture evenly on the caramel layer.
Apply any garnishes if using and press gently with a clean spatula
Allow the barfi layers to cool.
Cutting the barfi
Do not wait too long to cut the barfi. Once you touch the top layer and it feels firm, it is ready to cut.
Choose a long and sharp knife where you can cut the full length of the barfi in a single go.
I like to measure out the squares for easy cutting
Press the knife firmly down in a single motion until you’ve cut through the bottom layer.
Do not see-saw the knife otherwise you will disturb the layers.
You may have to clean the knife in between each cut for perfect layers.
Storage
I prefer to store barfi at room temperature rather than the fridge to prevent it hardening.
Keep it stored in a clean airtight container. Barfi can stay good for a week.
Freezing:
You can also freeze barfi. It’s worth noting that freezing can affect the texture of barfi, and it may not be exactly the same as freshly made.
- Ensure that the barfi has cooled down completely before freezing and has been cut into individual pieces
- Place the barfi in a freezer safe container – try to keep them in a single layer to avoid sticking together or keep parchment paper in between
- Barfi can be kept in the freezer for around 1 month without any significant loss of quality. After that, the texture and taste may start to deteriorate.
- When you’re ready to enjoy the barfi, take out the desired amount from the freezer and let it thaw at room temperature.
Other Barfi Recipes
Coconut Barfi
Besan Barfi
Barfi Peda Recipes
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Vanilla Caramel Chocolate Barfi
Equipment
- 1 heavy bottomed pan
- 1 Spatula or spoon
- 1 Baking tray 7×8 inch and 2 inch height
Ingredients
Vanilla Barfi Layer
- 3 cup milk powder full fat
- 2 tablespoon ghee or unsalted butter
- ½ cup whole milk
- ½ cup double Cream or heavy cream
- ¾ cup sugar white sugar
- ½ teaspoon vanilla extract or use vanilla essence or vanilla pods
Caramel Barfi Layer
- 397 gram caramel you can also use Dulce de leche
- 2 tablsespoon ghee
- 3 cup milk powder Full fat
- 1 tablespoon whole milk optional
Chocolate Barfi Layer
- 3 cup milk powder Full fat
- 3 tablespoon cocoa Powder
- 2 tablsespoon ghee
- 1 cup sugar
- ½ cup full fat milk
- ½ cup double Cream or heavy cream
Garnish (optional)
- Edible silver leaf varq or gold leaf
- Finely chopped nuts
- Rose petals
Instructions
- Start by preparing the tin you will use to set the barfi.
- I used a 8x7inch tin for a total of 9 cups of milk powder.
- Cut two pieces of parchment and layer inside the tin so that you can easily pull out the barfi to cut it
- This barfi is made with three different layers, so essentially, you’re making three separate barfi recipes.
- I like to roast the milk powder for all three barfi recipes in one go to save time.
- In a large heavy bottomed non stick pan, add all of the 3 cup milk powder , 3 cup milk powder , 3 cup milk powder (total 9 cup) milk powder for all three layers.
- Add all the total ghee for all three layers. 2 tablespoon ghee , 2 tablsespoon ghee , 2 tablsespoon ghee ( 6 tablespoons)
- Roast on a very low heat (lowest possible) until the milk powder becomes aromatic. This can take 4-5 minutes. Ensure to stir continuously during this time as the milk powder should not change colour.
- Remove the milk powder from the pan and set aside.
Vanilla layer
- Heat the 1/2 cup full fat milk , 1/2 cup double Cream and 3/4 cup sugar in the same pan and allow the sugar to dissolve.
- Let the milk simmer gently for a minute then turn the heat off.
- Add the roasted milk powder (3 cups) to the milk syrup with the 1/2 teaspoon vanilla extract and again turn the heat on low
- Quickly start stirring so the milk powder doesn’t stick to the bottom of the pan.
- Keep stirring continuously until the mixture forms a soft mass.
- Once a mass has formed and the mixture forms a soft ball between your fingers, remove from the heat.
- Spread evenly one layer over the greased plate.
- Leave aside and start making the caramel layer.
Caramel Layer
- In the same pan add all the caramel and the 3 cups roasted milk powder
- Keeping the heat low, mix the mixture until a soft mass forms.
- You may need to add a splash of milk – add only 1 tablespoon at a time.
- Once a mass has formed and the mixture forms a soft ball between your fingers, remove from the heat.
- Spread evenly on the vanilla layer and set aside.
Chocolate Layer
- Heat the milk, cream and 1 cup sugar in a pan on low heat until the sugar has dissolved.
- Turn off the heat.
- Now add in the cocoa powder.
- Mix until most of the lumps have gone
- Add in the roasted 3 cups milk powder and now return to a low heat.
- Cook the mixture until it again forms a soft mass. This may only take 2-3 minutes.
- Turn off the heat and spread the chocolate mixture evenly on the caramel layer.
- Apply any garnishes if using and press gently with a clean spatula
- Allow the barfi layers to cool.
Cutting the barfi
- Do not wait too long to cut the barfi. Once you touch the top layer and it feels firm, it is ready to cut.
- Choose a long and sharp knife where you can cut the full length of the barfi in a single go.
- I like to measure out the squares for easy cutting
- Press the knife firmly down in a single motion until you’ve cut through the bottom layer.
- Cut the barfi into equal sized pieces. I cut the barfi into 12 or 16 squares
Video
Notes
Ensure the tin you use has both the correct width and height to support all three layers
Use fresh ingredients as much as possible, particularly the dairy products. This is especially important if you want the barfi to keep for a few days.
Use a thick heavy bottomed pan that does not have scratches. I prefer non stick.
Cook the vanilla layer in the pan first to prevent colours seeping through. If using same pan, the chocolate layer could stain the vanilla layer if made first.
When preparing the milk sugar syrup, only heat until the sugar has melted and dissolved. If it thickens, it can lead to hard barfi
You must keep the mixture on low heat at all times and keep stirring at all times
Roast the milk powder before adding in the recipe prevents the need to cook the barfi mixture too much and then making it chewy.
To check that the barfi mixture is ready to remove from the heat, you should see that the mixture has formed a mass and leaves the edges of the pan.
You can also take a small piece of the mixture and roll it in your palm or fingers. It will form a ball if the mixture is done
With this particular recipe and proportion of ingredients, not a lot of moisture is added so the mixture will cook quite fast (within 2-3 minutes)
If the mixture appears dry, add a small spoon of milk at a time, mix and see
If the mixture is too loose, either cook further or add a little roasted milk powder
To prevent hard or chewy barfi, do not cook for too long
Lay down each layer as soon as you remove from the heat. As it cools, it will harden and become difficult to layer smoothly.
When cutting the barfi, use a long knife and cut straight down in one motion to keep the three layers intact.
Clean the knife between each cut
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
