How to make Tirangi Barfi
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Pistachio, Sugar (चीनी)
Cuisine : Uttar Pradesh
Course : Mithais
For more recipes related to Tirangi Barfi checkout Gajar Pista Burfi, Pista Surprise, Khajur Dryfruit ki Barfi, Pista Barfi . You can also find more Mithais recipes like Moong Dal Halwa Oats Jaggery Modak Orange Chennar Payesh Bombay Halwa
Tirangi Barfi Recipe Card
The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions.
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.
Prep Time : 16-20 minutes
Cook time : 3.30-4 hour
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Tirangi Barfi Recipe
Pistachio powder 2 1/2 cups
Sugar 1 cup
Liquid glucose 2 tablespoons
Ghee 1 1/2 tablespoons
Chenna freshly made 400 grams
Sugar powdered 1/2 cup
Almonds blanched and chopped 6
Mango pulp 2 cups
Mawa (khoya) 1/2 cup
Method
Step 1
Grease a tray. To make pista layer, place sugar in a thick-bottomed pan with one cup of water. Cook till it forms a syrup of multi strings.
Step 2
Add liquid glucose and ghee. Stir well. Add pistachio powder and mix well. Remove from heat and allow to cool a little.
Step 3
Spread evenly on the greased tray and smoothen the top. Set aside to cool. To make the chenna layer, cook chenna and sugar together on medium heat stirring continuously till the sugar melts and the mixture gets thickened. Add chopped almonds and mix well.
Step 4
Spread this on the pista layer. Tap the tray lightly so that the mixture spreads evenly and smoothen the top. To make mango barfi cook sugar with 2 cups of water till two string syrup is formed.
Step 5
Add mango pulp and grated mawa and cook on low heat, stirring continuously, till the mixture thickens to form a lump.
Step 6
Spread the mixture over the chenna layer and tap the tray lightly so that the mixture spreads evenly. Smoothen the top. Set aside to cool. When completely cooled cut into diamonds or squares and serve.
Nutrition Info
Calories : 3780 Kcal
Carbohydrates : 413.6 gm
Protein : 77.8 gm
Fat : 201.1 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
