How to cook 5 minute Barfi Mithai Indian Sweets || Raji Osahn

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I am in love with indian sweets, now here is something for you all who want to make love barfi / mithai at home! It contains no harsh ingredients either!

Make 5minute Barfi/Mithai indian sweets at home! Here is the recipe for the 5 minute Barfi/Mithai indian sweets at home:

250g Gulab Jamun Milk Powder
300ml Cream (double cream/ light cream/ Single cream)
1/2 small bowl of sugar (roughly 4g or less)

Extra ingredients:
Almonds
Cardamom Pods seeds
Pistachio nuts

Mix all 3 main ingredients in a bowl
Place the bowl in the microwave & cook for 5 minutes, on every minute, mix the mixture
On the 5th minute, take the bowl out & add your extra ingredients, then place in the microwave for another 1 minute

Line a tray & place the mixture in the try & allow it to cool for 1.5hrs

Then you have dive in! Enjoy the yummy 5 minute barfi mithai indian sweets!
Thank you for watching!
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48 COMMENTS

  1. Microwave cooking for Indian Sweets isn't really the best way of cooking.. keep it more traditional by cooking on slow heat.. it really makes the flavour more authentic

  2. I tried your recipe I wasn't happy with the soft texture so I used more milk powder and I noticed after the 4th minute the texture was just like stove top burfi and it set really well. I don't know about using whole seeds though taste a bit lavender overload

  3. Indians will be Indians……………….. hahahahahahah. They copy everything just as this recipe was copied from another youtube videos and she made this video….n was that Indo-UK accent??

  4. came out v nice ty for the recipe i used milk instead of cream and used stovetop. just thickened milk so it turned into khoya

  5. Good recipe, however, why blame your in-laws for a small kitchen? That was a redundant bit of information that spoilt your entire presentation. What a pity!

  6. Hi I see ur video please spafic measurement all ingredient just IYou mix but how much uYou did not says please do so

  7. would like to see the final product – got the feeling this was still soft, which is where I always struggle with these sweets

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