Recipe: Chef Sabyasachi's Walnut Barfi

Cashews and pistas might be the preferred nuts for Diwali sweets. But why not try walnuts? Equally tasty. And different. A recipe by Chef Sabyasachi Gorai.

Ingredients

• ½ cup whole walnut pieces + a handful extra for frying
• ¼ cup milk
• 250 gm khoya or mawa or milk solids

Ingredients, continued

• ¼ cup sugar
• 1 tbsp ghee + extra for greasing the thali
• ½ tsp elaichi or cardamom powder

Method

• In a bowl, mix the ½ cup of walnuts with the milk and soak for an hour.
  In a blender/mixer grind this mixture to a coarse puree.

Method, continued

• Heat the ghee, in a saucepan, over medium heat, and add in the handful of walnuts and sauté till golden, drain and keep aside.
  In the same ghee, add in the khoya, sugar and mix well.

Method, continued

• Now add in the walnut puree and mix well.
  Keep cooking this till it gets thick and leaves the sides of the pan.
  Add in the elaichi and mix well.

Method, continued

• Take off heat and spread on a greased thali or plate and let it set for few hours.
  Slice and serve, garnished with the fried walnuts.

Tips
Store in an air-tight container. It will last at least 15 days.
Recipe: Kind courtesy California Walnuts