Ashtami Barfi | Gud ki Barfi
Ashtami Barfi is a traditional Indian sweet often prepared during festivals like Navratri and special occasions. It combines the nutty flavor of roasted suji with the sweetness of jaggery, enhanced by the aroma of green cardamom. This recipe is simple yet delightful, perfect for offering during pujas or sharing with loved ones.
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Ingredients
jaggery1cup
water1/4cup
suji/ semolina1cup
ghee1/2cup
wheat flour2tbsp
green cardamom powder2tsp
chopped dry fruits (for garnish)
Nutrition (per serving)
Calories
218.1kcal (10.91%)
Protein
2.1g (4.12%)
Carbs
27.0g (9.81%)
Sugars
24.1g (48.12%)
Healthy Fat
4.0g
Unhealthy Fat
6.9g
% Daily Value based on a 2000 calorie diet
How to make Ashtami Barfi | Gud ki Barfi
- Step 1
In a pan, cook jaggery with water until it dissolves completely and becomes thick.
- Step 2
Dry roast suji in another pan until it turns brown. Add ghee and wheat flour to the roasted suji and mix well.
- Step 3
Pour the jaggery syrup into the suji mixture and add green cardamom powder.
- Step 4
Cook the mixture until the ghee separates.
- Step 5
Pour the mixture onto a greased plate and spread it evenly. Garnish with chopped dry fruits and allow it to set for 1 hour.
- Step 6
Cut into barfi-sized pieces and serve.
Nutrition (per serving)
Nutrition (per serving)
Calories
218.1kcal (10.91%)
Protein
2.1g (4.12%)
Carbs
27.0g (9.81%)
Sugars
24.1g (48.12%)
Healthy Fat
4.0g
Unhealthy Fat
6.9g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the jaggery syrup is thick but not overcooked, as it can harden quickly. Ensure that the syrup doesn't burn.
Roast the suji on low heat to avoid burning and achieve an even brown color.
Use fine rava, not coarse, for smooth barfi texture.
Grease the plate well to prevent the barfi from sticking.
Spread evenly and press lightly. Cut into pieces while warm (not cold) for neat shapes.
FAQS
Can I use sugar instead of jaggery?
Yes, you can use sugar, but jaggery gives a more authentic flavor to the barfi.
How do I know when the jaggery syrup is ready?
The syrup is ready when it thickens and forms a thread-like consistency when dropped from a spoon.
Can I skip the wheat flour?
Wheat flour helps bind the mixture, but you can skip it if necessary. The texture may vary slightly.
What type of dry fruits can I use for garnish?
You can use almonds, cashews, pistachios, or any dry fruits of your choice.
How long can I store the barfi?
You can store the barfi in an airtight container for up to a week at room temperature.
Ria Pai
(@riapai009)
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
...Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia