Butterscotch Paneer Barfi
The festive season is just around the corner. Are you looking forward to making some unique, delicious, and easy sweets? If yes! then this unique and simple Butterscotch Paneer Barfi is just for you. With very few ingredients this barfi is ready well under 30 minutes.
Equipment
- Sauce pan / kadhai
- Spatula
- Large plate
- Pan / plate
- Parchment Paper (optional)
- Measuring cups and spoons
Ingredients
- 2 cups Paneer
- ½ cup Milk powder/ Milk mawa
- ¼ cup Ghee Plus 1 teaspoon for greasing the pan
- ½ cup Fine Sugar
- ¼ cup Crushed Butterscotch Brittle
- 1 teaspoon Butterscotch essence
Instructions
- Crumble the paneer and set it aside.
- Roughly crush the butterscotch brittle.
- Grease a plate or a pan with 1 teaspoon of ghee. Instead of using ghee, you can even line the pan with parchment paper.
- Take 2 cups of crumbled paneer in a large plate and use the heel of the palm to knead it. Break down the large chunks of paneer and kneed it to make a smooth softball. Knead for about 5 minutes to get a smooth soft paneer ball.
- Once the paneer is smooth and soft add ½ cup milk mawa/milk powder and ½ cup sugar to it.
- Mix it all together using a spatula. You will get a sticky smooth paste.
- Take a saucepan or kadhai and set it on medium heat. Add ¼ cup ghee to the pan.
- Once the ghee is hot add the paneer mixture to it.
- Using a spatula start stirring the mixture, gradually the ghee and paneer mixture will be well incorporated.
- After stirring for about 5 minutes the paneer will release all the excess water. Keep stirring it further till all the water evaporates and the ghee starts separating from the mixture.
- Now add 1 teaspoon of Butterscotch extract and mix it all together. Switch off the heat.
- Pour the barfi mixture into the greased plate and using parchment paper or a greased spatula flatten and evenly spread the mixture about ¼ inch thick layer.
- Refrigerate the plate for about 30 minutes or till it completely cools. Then get it out of the refrigerator and cut it into pieces.
- Garnish it with crushed butterscotch brittle and serve it fresh or store it in an air-tight container in the refrigerator. They will stay good for 4 to 5 days.
Notes
- If you are using store-bought paneer, soak it in hot water for 20 to 30 minutes before using it.
- Milk mawa is always better than milk powder as it is more grainy and well textured.
- Keep the heat low while cooking.
- Knead the paneer properly to get a good texture.
- Use good quality butterscotch essence.
Tried this recipe?Let us know how it was!