Serving
20 people
A favorite among the vast repertoire of Indian sweets is none other than barfi, and barfi, when made from Chicken, is even more delicious and healthier than the traditional barfi. Chicken Barfi or Murgh-Ki-Barfi is an incredible dessert, made by using Zappfresh Chicken Keema. Zappfresh Mutton Keema can also be used for making this alluring dessert.
PREPARATION:
THE CHICKEN: Unwrap your delicious and healthy Zappfresh Chicken Keema and put it in a handi, add water (approx 1 litre) and whisk until homogenized. Force the homogenized liquid through fine muslin into a kadhai, and reduce over medium heat, stirring constantly, until devoid of moisture and the mince starts leaving the sides. (Ensure that the mince does not stick, nor gets colored.)
THE KHOYA: Knead gently to mash any granules.
THE SAFFRON: Dissolve in warm milk
THE GARNISH: Blanch, cool, remove the skin and cut almonds and pistachio into slivers.
THE COOKING:
Heat khoya and sugar in a kadhai over medium heat and stir constantly until sugar is dissolved and khoya starts boiling. Add the cooked chicken mince and stir vigorously until fully incorporated and the mixture starts boiling. Then add the saffron, cardamom and vetiver**, stir for a minute and transfer the mixture immediately to a shallow tray. Level with a spatula, sprinkle almonds and pistachio, thump the tray on a table or on the floor. Keep aside to set, in a cool place.
TO SERVE;
With the tip of a knife and a scale to guide, cut the set Burfi into 1.5-inch squares (or diamonds). Remove carefully (with a flexible spatula) to a silver platter, cover with varq and serve.
*khoya: prepared from dried whole milk.
**vetiver: khus
In our busy lives, we often settle for what’s convenient. Today, most of us do not have easy access to high quality, bona fide avenues to source our products from. As a result, our priorities have shifted farther from tradition, authenticity and purity toward accessibility and compromise.