Last week I received a big packet of inwoods has been in business for over 30 years and manufacture a range of Premium Bakery, Fresh Dairy and Healthy Super Food products that are available across Ireland, UK, Spain and Holland. Linwoods website is definitely worth a click (and yes for internet junkies like me you could buy the product online). Back to the product - A daily 30g serving of this milled flaxseed, cocoa and berries is high in Flavanols which are highly effective antioxidants. A source of Magnesium, Iron, Zinc, Selenium & Omega 3. Linwoods cocoa is specially processed to provide a high level of Flavanols & 75% reduced fat as compared to the Cocoa in dark chocolate products. I have used their milled organic flaxseed (that I buy from holland and barrett), in smoothies and bread recipes.
to one-fifth volume. Barfis are mostly made out of Ghee/clarified butter (recipe follows). I have used condensed milk instead of khoya and have also hazelnut for the first time in making Barfi.
To make some Ghee simmer unsalted butter along with a clove and a cardamom until all water has boiled off and the milk solids, have settled to the bottom. Strain the clarified butter into a clean jar to avoid disturbing the milk solids settled on the bottom of the pan.
For the Pistachio Barfi
1 can Condensed milk (400ml)
200 gms Pistachio powdered
1/2 tsp of Cardamom powder
1/4 cup of Ghee/Clarified butter
Line a square baking pan with parchment with a little overhang for easy removal of the fudges. Combine the condensed milk, cocoa, hazelnut powder, milled powder, ghee in a heavy bottomed pan (I used a non-stick pan), cooking (at 80C) and stirring all the time for about 10 to 15 minutes. One of those things you do not want to do while answering phone or watching TV. It is difficult to predict the exact time as mine was ready in about 12 min. The mixture should leave the sides of the pan and resemble a stiff bread dough. Scoop out the mixture to the same baking pan on top of the pistachio barfi and smooth the top with the spatula smeared with some ghee (about ½" high). Allow to cool completely and set it in the refrigerator for a few hours. I have used silver leaf for decoration. You could use chopped pistachios or hazelnuts for decoration. Once set cut the barfis into squares or diamonds with a sharp knife dipped in hot water to achieve neat edges and store them in an air-tight container in the refrigerator.
Verdict: "S" started wondering why I ever stopped making Barfi's at home (he only gets to enjoy them when I am back from a holiday)..My dear friend B's kids loved it. I loved the way he grabbed the phone from his mum and said "Loved your Burfis aunty...make some more while you come home"..not bad for kids who never eat Indian sweets!