Nagpur is famous for its oranges, and this Nagpur-style orange barfi celebrates the zest and flavor of the fruit. This delicious dessert combines the tangy sweetness of oranges with the richness of khoya (milk solids) to create a mouth-watering treat. Follow this easy step-by-step recipe to make authentic orange barfi, a beloved sweet from Nagpur, perfect for any festive occasion.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 10-12 pieces
Ingredients
- 1 cup fresh orange juice (from 3-4 Nagpur oranges)
- 1 tablespoon orange zest (finely grated)
- 500 grams (2 cups) khoya (mawa) – fresh or store-bought
- 1/2 cup sugar (adjust to taste)
- 1/4 teaspoon cardamom powder
- 1 tablespoon ghee (clarified butter)
- 2-3 drops orange food coloring (optional, for vibrant color)
- 1/4 cup chopped pistachios or almonds (for garnish)
- A few saffron strands (optional, for garnish)
Step-by-Step Instructions
Step 1: Prepare the Oranges
- Extract Fresh Juice:
Squeeze juice from 3-4 fresh Nagpur oranges until you have 1 cup of juice. Strain to remove any seeds or pulp. - Grate Orange Zest:
Use a fine grater or zester to grate the zest of 1-2 oranges. Set the zest aside for later. Ensure not to grate too deep into the white pith, as it can be bitter.
Step 2: Cook the Khoya (Mawa)
- Heat Ghee in a Pan:
Place a heavy-bottomed pan over medium heat and add 1 tablespoon ghee. Let it melt completely. - Add Khoya to the Pan:
Crumble 500 grams of khoya and add it to the melted ghee. Stir continuously for about 8-10 minutes, cooking on low heat until the khoya becomes soft and starts releasing ghee. - Cook Until Golden:
Continue cooking until the khoya turns light golden in color and has a smooth, paste-like texture. Remove from heat and set it aside to cool.
Step 3: Prepare the Orange Mixture
- Boil Orange Juice with Sugar:
In a separate pan, combine 1 cup of fresh orange juice with 1/2 cup sugar. Stir the mixture and bring it to a gentle boil over medium heat. Continue boiling for 5-7 minutes until the juice slightly thickens into a syrup. - Add Orange Zest and Food Color:
Once the syrup thickens, add the grated orange zest and 2-3 drops of orange food coloring (optional). Stir well to incorporate the color and zest into the syrup.
Step 4: Combine the Mixtures
- Mix the Orange Syrup with Khoya:
Pour the prepared orange syrup into the khoya mixture. Stir constantly over low heat until the syrup is fully absorbed by the khoya. The mixture will thicken and come together into a dough-like consistency. - Add Cardamom Powder:
Sprinkle 1/4 teaspoon cardamom powder and stir to evenly distribute the fragrant spice throughout the mixture.
Step 5: Shape the Barfi
- Grease a Tray or Plate:
Grease a square or rectangular tray with ghee to prevent sticking. You can also line it with parchment paper for easy removal. - Spread the Mixture:
Pour the orange barfi mixture into the greased tray. Spread it evenly using a spatula or the back of a spoon, ensuring a smooth surface. - Garnish:
Sprinkle chopped pistachios or almonds over the top. Add a few saffron strands for an extra touch of luxury and flavor.
Step 6: Set and Cut the Barfi
- Let it Set:
Allow the barfi to set at room temperature for 1-2 hours, or refrigerate it for faster setting. - Cut into Pieces:
Once the barfi is firm, use a sharp knife to cut it into square or diamond-shaped pieces. Serve and enjoy!
Expert Tips for Perfect Orange Barfi
- Use Fresh Oranges: For the best flavor, always use fresh, juicy Nagpur oranges. They give the barfi its signature sweet and tangy taste.
- Cook on Low Heat: Always cook the khoya and the orange juice mixture on low heat to prevent burning and ensure even cooking.
- Adjust the Sweetness: Depending on the sweetness of the oranges, you may need to adjust the sugar. Taste the syrup before mixing with the khoya to check.
- Ensure Proper Setting: Make sure the barfi has set completely before cutting into pieces to prevent crumbling.
- Avoid Overcooking: Keep an eye on the khoya mixture. Overcooking can make it dry and crumbly, so stop cooking once it forms a soft dough-like consistency.
Frequently Asked Questions (FAQs)
- Can I store orange barfi for later?
Yes, store the barfi in an airtight container in the refrigerator for up to 1 week. It stays fresh and flavorful. - What can I use instead of khoya?
If khoya is not available, you can use condensed milk or make instant khoya by cooking milk powder with ghee. - Can I make this barfi without food coloring?
Yes, food coloring is optional. The natural color of orange juice and zest will still give a light orange hue to the barfi. - How do I prevent barfi from becoming too soft?
If the barfi is too soft, it means the mixture needs more cooking. Heat it for a few extra minutes until it thickens properly. - Can I make this recipe vegan?
To make it vegan, substitute khoya with coconut milk solids or almond paste, and use plant-based milk in the orange syrup. - Why is my barfi crumbly?
Overcooking the mixture or using less moisture can cause the barfi to become crumbly. Ensure the correct proportion of ingredients and cook it gently. - What is the best way to serve orange barfi?
Serve orange barfi at room temperature. It pairs well with a cup of chai or as a dessert after an Indian meal. - Can I freeze the barfi?
Yes, orange barfi can be frozen for up to a month. Just thaw it at room temperature before serving. - What nuts can I use for garnish?
Besides pistachios or almonds, you can use cashews or even a mix of nuts for added texture and flavor.
Serving Suggestions for Nagpur-Style Orange Barfi
- Festive Occasions: Serve orange barfi during Diwali, Holi, or any family celebration to add a sweet citrus twist to traditional sweets.
- With Chai or Coffee: Orange barfi pairs beautifully with a hot cup of chai or coffee for a mid-day treat.
- Gift Box: Wrap the barfi pieces in decorative boxes as edible gifts for friends and family during festivals.
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