Coriander / Cilantro Barfi is Easy To Make And Best For Parshad.
Cilantro Barfi can be consumed by keeping it out of the refrigerator for 15 days.
Ingredients for Dhania/Coriander / Cilantro Barfi
- Coriander powder – 1 cup
- Coconut Churra – 1 cup
- Sugar – 1 cup
- Melon seeds – 1/4 cup
- small cardamom – 4
- Desi Ghee – 2 tbsp
Recipe:
How to make Dhania Barfi
- Heat the ghee in a saucepan, add the cilantro powder and fry over medium heat for 3-4 minutes until the aroma emerges. Take the grilled coriander powder into a bowl and store it.
- Put the coconut powder in the pan and fry it, stirring for 1 minute. Take the toasted coconut powder into a bowl.Now put the melon seeds in the pan and fry them, stirring continuously, until the seeds swell. Fry very quickly. Take the toasted seeds out in a bowl.Peel the cardamom and make powder.
- Put the sugar and a little less than half a cup of water in the saucepan, once the sugar has dissolved, cook the syrup for another 2 minutes. until the mixture reaches the consistency of solidification. To check put some mixture in the bowl with a spoon, when it cools try sticking it with your finger and thumb, you will feel it will settle, if it is wet then cook it for 1-2 minutes more.
- Grease a plate or platter with ghee, spread the mixture evenly on the plate. Once the barfi is frozen, cut it into the desired shape and prepare it.
The barfi cilantro is ready, give prasad to everyone and eat it you too.
