Welcome to show me the curry dot com.

I'm a new GIA, and today we're gonna show you a very popular barfi recipe.

It's called the Seven Cup Barfi Recipe.

It sounds like a really weird name, but it's actually makes a lot of sense.

They're seven cups of different things that go into making this Murphy.

Now this recipe was given to us by a sawmill, Gauri Shanker, and this is a recipe of her grandmother's and her grandmother always used to make it around the Valley time.

So what an appropriate time for us to show it to you.

So very simple recipe and let's get started.

So one of the key ingredients that goes into making this recipe is chickpea flour or basin, and we have non stick skillet over here.

We're going to put the basin in here and then turn on the stove, so on low to medium heat.

So you have control over it.

You're just going to cook it.

So one of the things Samia said was that she, her grandmother, does not rose the chickpea flour.

But we feel that chickpea flour sometimes has a and after stays toe when it's raw, but if you're absolutely okay with it, you can just totally skipped the step.

How wonderful you can get to making the birth even faster on we're going to slowly roasted.

Now, what we're looking for is a very, very fragrant aroma over here.

We're not going to be looking for a change of color in this particular case.

So a couple of things to keep in mind is you need to keep stirring it, and you want to try and use a plan that is heavy bottomed.

It's getting there very close.

All right, I think this is done.

Good.

Turn off the stove and I'm gonna transfer it so it stops cooking because the ban is still hot.

So for this recipe, here's some of the other ingredients we're going to be using.

And like I mentioned, it has got seven cups of different things.

So one cup basin, which we already roast it.

We've got one cup off shredded coconut.

Now, this is fresh coconut that we've actually shredded.

We gonna use one cup off heavy cream.

We're gonna use two cups of sugar, one cup off key.

Now, for this recipe, you really need to use key because it is basing.

You're gonna you know, you go.

Otherwise you're gonna be tasting the oil and it won't be any fun.

And we're gonna be using one cup off combined nuts.

Now, you can use reusing almonds, some pistachios and some cashews.

Now you can eliminate the step totally.

And you can just add on more sugar if you like, or more coconut.

And basically you need to come to seven cups.

Everything else is ready.

I am going to chop down the dry fruits that we're using now.

I love using pistachios because they actually have a little salty flavor to it.

These are not salted, but they still have a little more salty flavor than anywhere any of the other dry fruits.

So it kind of balances out the sweetness off ties and Buffy's.

Now you can use raisins and you can use dates.

You can use anything.

Actually, it's such a worse.

It'll recipe, and, like Samir mentioned, it's a very forgiving recipe also.

So, of course, we all love forgiving recipes, don't we?

All right, everything is prepared on dhe.

I have also got a just a little bit off key, which I'm just gonna put on a baking tray or any kind of plate that you're going to be setting the bar.

Vian and I've just put the parchment paper over it just so that it's easy cleanup and easy to remove and set it aside.

I also have got a Morton Vestal.

I'm going to just take up pinch off cardamom seeds and just going to crush them down.

Get them ready.

Now, at this point, I really miss Heather because we always used to fight on how much card room to put in a dish.

She loved it, and I just don't like it.

So just in her honor, I'm gonna put a little bit.

But of course, feel free to put as much or as little as you like, Especially since I'm not looking.

You have our heavy bottom skillet again on a medium to start with.

So the first thing I'm gonna put in there is the key.

Now, this is going to make a good amount.

So if you want to scale it down again, such a nisi recipe to scale down are up, and we're gonna just allow this to melt again.

I'm gonna keep the flame on a medium low.

I want to have control over everything.

And since this is an electric stove even more important, all right, it's starting to heat up.

I'm gonna add the chopped nuts on one side and the coconut on the other side just allowing the coconut and the nuts to hit the oil first.

And now I'm gonna add it basically everything else and goes the chickpea flour.

And once that's mixed in, I'm gonna add the two cups of sugar mix that in.

Now, with pleasure, I have to admit that this is not an overly sweet barfi.

So if you do need to scale up, I think you can add in a little bit more sugar and cut down on.

Maybe the dry fruit obviously looks like a needs more moisture.

We're gonna add the heavy whipping cream mixed well so that they're no lumps, and it's honestly a waiting game.

From here on, it's important to stay close to the stove close to the pan.

Keep stirring.

What we're looking for is the mixture to picking up and to basically leave the sides.

So once it starts coming to a boil, I would suggest you reduce the temperature a little bit more and just keep mixing.

So this looks done, it is leaving the sides.

I'm going on mixing it and anymore.

It will become very hard, and I don't want it to be super hard.

So last thing I'm gonna do is of course, I won't turn off the store.

I'm gonna put the light of powder.

You would find final mix, and I'm going to pour it into my prepared, creased man and allow it to sit.

So you've translated still very hot.

A couple of options you can do.

You can decorate it further with either work or with more nuts.

Um, whatever you prefer, I'm just gonna add a little more cry fruit to it.

It's going to be put away.

Let it cool down a just a bet.

And then we're going to make preparations.

And that way we can make pieces off the barfi a little easier.

So back to the bar fee, it's been a couple of ours.

And have it threw this away about an art into being in the fridge.

I actually took it out, and I just tapped into the squares just so that it would be easier.

Of course.

What I did was I just But some key on the knife so that that waits a little easier, doesn't stick.

And now I'm gonna take it out.

Okay?

This is too pretty to eat.

So I'm gonna try this, and I can tell the dry fruits and there's coconut.

And there little basin and not overly sweet, which I really like.

I'm really enjoying this.

Mmm.

It's after some struggling with them a tight.

It's finally out.

It is delicious.

And it looks very, very pretty.

And my advice to you have patients.

Don't be in a big rush.

So let it set properly, and then you take it out.

It'll be a lot easier.

So thank you saw me up for sharing your grandmother's recipe with us.

It is really, really nice.

We really appreciate it.

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So enjoy this recipe and join us again on another episode of Show Me the curry dot com.