Karwachauth Special Dairy Milk Makhana Barfi Recipe

Directions

Start by dry-roasting makhanas in a medium-sized pan until it turns crunchy. This is essential to get rid of the raw taste of makhanas.

Once done, cool the makhana completely and transfer it to a blender. Add some sugar and pulse it into a fine powder.

Now, transfer the fine and uniform makhana powder to a bowl. Mix some milk powder and combine it well into a smooth dry mixture.

In a small bowl, break the Cadbury Dairy Milk chocolate and microwave it for a minute or until it melts into a smooth pourable texture.

Pour the melted chocolate into the premade powder and mix well.

Slowly add some warm milk to the mixture and gently knead it to make a soft dough

Transfer the dough to a buttered paper. Make sure you grease the butter paper with oil/ ghee.

Now gently press the dough. Garnish it with chopped pistachio before refrigerating for an hour.

Once it is out of the refrigerator, cut into any shape as per your choice.

You can store it in an airtight container for 1 week.

Cultural Significance of Karwachauth

Karva Chauth, being a celebration of love, tradition, and togetherness, finds a special place in Hindu festive fervor. According to the Hindu belief system, this North Indian festival is considered a testimony of a wife's devotion towards her husband, as she performs‘nirjala upvas’ (abstaining from both food and water) from sunrise to moonrise to pray for his long life.

Now, when the day-long fast comes to an end with the moonrise, it is essential to break the fast with something healthy, nutritious, and delicious. And this Dairy Milk Makhana Barfi is the ideal treat for that, as it brings in a whole lot of nutrients, including protein and fiber.

Tips & Tricks for Perfect Barfi

To achieve that perfect fudgy texture of the barfi, it is essential to dry-roast the makhana on low heat and then powder it finely in a blender. This ensured the desired smoothness in the mixture. Make sure you are using full-fat milk for that sweet and creamy taste. Instead of refrigerating, if you are cooking the mixture, stir it constantly on medium-low heat to prevent lumps and scorching.