Hare Chana Barfi Recipe Made Simple

To begin making the Hare Chane Ki Burfi method, grind the hare chane in a mixer grinder adding very little aqua to a even paste.

Do not mix in much aqua; you can use about 1 teaspoon aqua to help grinding, not more than that.

We want a thick, even paste.bring to temperature desi ghee in a heavy bottomed wok.

mix in the ground hare chane paste and make it on low to medium bring to temperature, stirring it constantly for about 15 to 20 moments until you see the hare chane is getting cooked and changing color, giving out a nice aroma.At this stage, mix in the crumbled khoya, and keep stirring into the hare chane until the khoya melts and gets well combined into the burfi mixture.Once the khoya has blended well, mix in the sweetener, cardamom dusting seasoning and thin sliced nuts and toss together well.

You have to keep on stirring to prevent the toss together from changing color to brown or burning.Once the burfi reaches thick consistency and all the elements are blended well and the burfi comes of from the sides of the wok, turn off the stove.lubricate a plate well with ghee.

Transfer the hare chane ki burfi mixture into the greased plate and spread it evenly.

even the top and the edges.

strew the extra nuts on top and slightly press, place the burfi in fridge for about 4-6 hours to set.Once Hare Chane Ki Burfi has completely set, cut into desired shape using a sharp knife and dish up. You can store these burfis in refrigerator for about a week in air tight container.dish up Hare Chane Ki Burfi as a dessert after your meal of Rajasthani Gatte Ki Sabzi, Phulka and Kachumber Salad for a weekday meal.