Kesar, Badam, Pista Barfi/barfee

Kesar, Badam and pista , soooooooo sinful, this Barfi will just melt in your mouth and many satisfy souls who love to devour!

So even this year I have already planned on making gorgeous and delicious f(e)asting dishes like Kesar Badam aur Pista Barfi to offer little kanha, Sabudana khichdi and Potatoes in peanut sauce both the dishes my daughter love and also planning to make couple of more delicious delicacies which I’ll be posting later on this blog.

If you are planning on making something like this or my other Barfi recipes like Malai Dodha Barfi , Chocolate layered Barfi , Plain Barfi or Nutella Barfi than why wait? Explore in making these delicious delights, whether to offer as a prasad or serve them as a dessert at parties or simply you want to indulge yourself ( can you blame me ! ) this thick rich, creamy and delicate sweet will be a favourite of yours!

KESAR, BADAM PISTA BARFI

ingredients:

• 6 cup full fat milk powder
• 1/2 cup almond powder
• 1/2 cup Pistachio powder
• 1 tsp.+ 4 tbsp. milk saffron threads soaked in warm milk
• 2 cup whole milk + single cream
• 6 tbsp. ghee
• 1 tsp. cardamom powder
• 2 tbsp almond, pistachio slivered
• for garnishing Saffron
• 2 cup Sugar

instructions:

How to cook KESAR, BADAM PISTA BARFI

1. Mix milk powder and 4 tbsp ghee and leave it aside.
2. In a heavy bottom pan heat one tablespoon ghee and lightly roast almond powder for 3-4 minutes.
3. Careful not to burn or stick almond powder to the pan.
4. Remove it from the pan and leave it to cool in another plate.
5. Follow the same procedure with pistachio powder too.
6. Now in another pan mix sugar and milk mixture and cook until looks like condensed milk, add cardamom powder and turn the heat off.
7. Take another non-stick or heavy bottom kadhai and start roasting the milk powder on very low heat, be extra careful not to burn the milk powder.
8. Roast the powder for 4-5 minutes.
9. Now start adding prepared condensed milk to the roasted milk powder and quickly mix it.
10. Quickly make three equal portions in three different bowls, in one bowl add roasted almond powder, in second, add roasted pistachio powder and in third one add saffron milk.
11. Mix well and spread evenly one layer over the greased plate, after a minute or two another one and then the third layer.
12. Press gently with a clear spatula and leave it to cool completely.
13. Cut into the desired shape and garnished with the slivered almond, pistachio and saffron.
14. Enjoy!

Did you make this recipe?

Buff Vada or Farali Pattice is a Gujarati recipe mostly consumed during the fasting period (vrat). Farali Patties are an easy snack prepared with a coconut and dry fruit filling and mashed potato. This fasting recipe is best to serve with Dahi Chutney and Amli/ Imli Chutney.

Dahi chutney recipe is given in the recipe card below. The recipe of Farali Patties that I am sharing is copycat of what you get in Gujarati Mithai shops, often called Farsan shops.

Buff Vada/Farali Pattice

These fried farali patties are also known as Buff Vada or Farali Kachori or Upvas Kachori and are a favourite in the state of Gujarat. They are served during festival seasons such as Navratri, Mahashivratri, Ekadashi or any religious functions.

These delicate patties are made of mashed potato and various farali flours.

The highlight is it’s stuffing or filling, made of various nuts, dry fruits, coconut and herbs, also little sugar and lemon juice to enhance the flavour of the stuffing.

Usually they are deep-fried but are easily made with very little oil too.

Ingredients for Farali Pattice

For outer layer

Potatoes – steamed or boiled mashed potatoes. I prefer floury potatoes which doesn’t get sticky.

Arrow root flour – also known as ground arrow root. In Hindi, Paniphal flour and in Gujarati it is called Tapkhir No Lot.

Arrow root is white in colour and almost look like corn starch. It is gluten-free, vegan and often used in baking and to thicken liquids.

Rock salt (edible)- sendha Namak – Sindhav Mithu also known as Farali Namak.

Stuffing/Filling

Roasted peanuts – crushed

Roasted sesame seeds

Fennel seeds (optional)

Coconut – fresh or desiccated

Cashew nuts

Raisins or sultanas

Coriander

Crushed chilli ginger

Black Pepper Powder

Lemon juice

Sugar

Salt – sendha namak

Other

Oil to deep fry

Arrow root flour for dusting

How to make Farali Pattice or Buff Vada

Outer Crispy Layer

Heat the oil for deep fry the vada, gently place the prepared balls into hot oil and fry them till golden brown.

No Fry Farali Pattice

The good thing about these pattice is that, that these can be made without deep frying too.

Make using less oil, just shallow fry in a frying pan.

Use appe pan.

Air fry them with almost zero oil.

Serving

Serve these farali pattice with Green Chutney Without onion garlic, Dahi Chutney and Tamarind Sauce .

They pair so well with Masala Chai or Karak Chai too.

A Sweet Lassi or Cardamom Mojito are delicious alternatives.

Other Vrat/Fasting Recipes

All vrat recipes are linked in this post.

Vrat Ka Khana Recipes

Samo Khichdi

Farali Pattice (Buff Vada)

Ingredients

• 5 medium Potatoes boiled/steamed – peeled and mashed
• 5 tablespoon Arrowroot
• 1 teaspoon Rock Salt sendha namak

Stuffing

• 4 tablespoon Roasted peanuts crushed
• 3 tablepoon Roasted sesame seeds
• 4 tablespoon Coconut fresh or desiccated
• 4 tablespoon Cashew nuts
• 2 tablespoon Raisins or sultanas
• 2 tablespoon Coriander fresh chopped
• 2 tablespoon green chilli ginger minced
• 1 teaspoon Lemon juice
• 1 tablespoon Sugar
• 1 teaspoon black pepper powder
• Salt sendha namak

Other

• 3 tablsepoon Arrow root
• Oil to deep fry

Dahi Chutney

• ½ cup Yogurt whisked
• ¼ cup Green chutney – Coriander and Mint chutney
• 2-3 tbsp Buff vada Stuffing recipe above

Instructions

• In a mixing bowl place all the ingredients of Stuffing and mix it till well combined. 4 tablespoon Roasted peanuts, 3 tablepoon Roasted sesame seeds, 4 tablespoon Coconut, 4 tablespoon Cashew nuts, 2 tablespoon Raisins or sultanas, 2 tablespoon Coriander, 2 tablespoon green chilli, 1 teaspoon Lemon juice, 1 tablespoon Sugar, Salt, 1 teaspoon black pepper powder
• Add some mased potato.
• Roll one teaspoon of the stuffing mixture into a marble size balls. Leave it aside.
• Take a mashed potato, add salt and arrowroot. 5 medium Potatoes, 5 tablespoon Arrowroot, 1 teaspoon Rock Salt
• Mix to combine then roll about 2 tbsp of potato mixture into a ball, repeat with the remaining potato mixture and leave it aside. (Bigger than stuffing balls)
• Take out arrowroot powder in a clean plate, dust your palm with it and flatten a potato ball in the palm of your hand.
• Place a spice stuffing ball in the centre.
• Fold and Seal the potato cover around the spice ball and roll to enclose very gently and roll them in the arrowroot powder. 3 tablsepoon Arrow root
• Repeat with the remaining balls.
• Heat the oil for deep fry the vada, gently place the prepared balls into hot oil and fry them till golden brown. Oil to deep fry
• Serve hot with chutney.
• I served mine with Dahi Chutney and Imli Chutney.
• Enjoy and Happy F(e)asting 🙂
• Dahi Chutney
• Mix everything in a bowl and it’s ready to serve. 1/2 cup Yogurt, 1/4 cup Green chutney – Coriander and Mint chutney, 2-3 tbsp Buff vada Stuffing

Video

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.