- Sesame seeds – 2 cups (300 grams)
- Jaggery – 1 cup (250 grams)
- Ghee -1/4 cup (50 grams)
- Green cardamom – 8 to 10 (coarsely ground)
- Almonds – 10 to 12 (finely chopped)
For making the barfi, start with roasting the sesame seeds. Place the pan on a flame to heat and then add sesame seeds to it. Stir and keep stirring constantly until the seeds are slightly roasted and there is slight change in color. When the seeds turn puffy, transfer them to a plate. It takes 2 to 3 minutes for roasting the sesame seeds. If the sesame seeds are over roasted they can turn bitter in taste.
Prepare the syrup
After sauteing the sesame seeds, add some ghee in the wok and let it melt. When the ghee melts, add coarsely crushed jaggery to it. Then add 1/4 cup of water and let the jaggery melt completely. Stir at regular intervals. Within few minutes the syrup will be ready.
Grind the roasted sesame seeds
Meanwhile let us grind the sesame seeds. For this, place the seeds in a mixture jar and ground them coarsely. Now check the sugar syrup. Jaggery has melted completely. It takes 1 to 2 minutes for cooking it. Reduce the flame to minimum.
Now mix the ground sesame seeds in the jaggery syrup. Now stir and continue cooking until all the ingredients blend into each other and cooked through. Mix coarsely ground cardamom to the mixture and mix everything really well. Cook until the mixture gets dense in consistency.
Set the barfi
To set the barfi, grease a plate with some ghee. Now transfer the barfi mixture in a plate to set. Evenly spread the barfi mixture with a spoon. Sprinkle the finely chopped almonds over the barfi to garnish. Press the almonds gently with a spoon. Now keep the barfi aside to set for 15 to 20 minutes.
When the barfi cools down a little, make cut marks over it. You can keep the size as per your desire. Let the barfi cool down completely and after that separate the chunks. For this, re-heat the plate over the flame. Separate the chunks from plate and then place them over a plate.