Atta barfi is a simple and delicious sweet recipe made with wheat flour, milk, and clarified butter. In this version, I skip mawa, milk powder, and condensed milk, instead creating a thick and creamy mixture of milk and sugar that gives the barfi a rich, market-style flavor. This budget-friendly sweet is perfect not only for festivals and special occasions but also as a delightful snack. Give it a try!
Key Tips for Making Soft and Tasty atta barfi at Home:
- Perfect Proportions: For barfi, I use 2 cups of milk and 1 cup of wheat flour. I also boil the milk until it reduces by half. This thickens the milk, making it creamy, which enhances the taste and softness of the barfi without the need for milk powder, mawa, or condensed milk.
- Roasting the Flour: Roast the wheat flour over low heat until it changes color and emits a nutty aroma. The ghee should also start to separate from the sides of the mixture, indicating that the flour is properly roasted.
- Adding Coconut and Cashew Powder: Adding desiccated coconut and cashew powder elevates the flavor of the atta barfi, giving it a rich and nutty taste.
- Storage: Atta barfi has a long shelf life and can be stored in an airtight container in the refrigerator for 15-20 days.
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Recipe Video
Atta barfi recipe | aate ki barfi | wheat barfi
Ingredients
- 1 cup wheat flour
- 2 cup milk
- ยพ cup sugar
- ยฝ cup ghee
- 12-15 cashews
- 5-6 tbsp desiccated coconut
- ยฝ tsp cardamom powder
- Garnish with almond slits and pista slits
Instructions
- In a pan, add 2 cups of milk and stir continuously until it becomes thick and creamy, reducing to half its original quantity.
- Then, add ยพ cup of sugar and melt it over low heat. Once the milk and sugar mixture is ready, set it aside.
- Next, in a mixer jar, add 12-15 cashews and ยฝ teaspoon of sugar. Grind them into a fine powder and keep it aside.
- In another pan, add ยฝ cup of ghee and 1 cup of wheat flour. Mix well. Place the pan on the stove and stir continuously, roasting the flour over low heat.
- Roast the flour until it slightly changes color, becomes aromatic, and the ghee begins to separate from the sides.
- Now, add 5-6 tablespoons of desiccated coconut and the ground cashew powder, and mix well.
- Then, add the prepared milk and sugar mixture, and mix thoroughly. Cook for just 1 minute on low heat, until the mixture reaches a barfi-like texture. Turn off the heat and transfer the mixture to a greased plate.
- Garnish with slivered almonds and pistachios, pressing them gently into the mixture. Let the barfi set for 2-3 hours at room temperature.
- Once set, cut the atta barfi into pieces and serve or store it in an airtight container. It will stay fresh for 8 days at room temperature and up to 15 days in the refrigerator.
Notes
- Stir continuously and boil the milk until it becomes thick and forms a malai (cream) layer.
- Adding sugar while grinding cashews helps to prevent the release of oil during grinding.
- Roast the wheat flour over low heat.
- While roasting, the wheat flour becomes lighter, and the ghee separates from the sides.
- Roast the wheat flour until it changes color.
- Desiccated coconut and cashew powder enhance the taste and give the barfi a coarse texture.
- Cook the barfi on low heat for 1-2 minutes after adding the milk and sugar mixture.
- Allow the barfi to set at room temperature for 2-3 hours.
- Atta barfi taste great without using mawa, milk powder and condense milk. Try it
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