Dilpasand Barfi
by Tarla Dalal
Added to 481 cookbooks
This recipe has been viewed 96608 times
A delectable combination of figs, cashew and pistachio barfis, rolled to create this tricolour Swiss roll.
Method- Make the anjeer, cashew and pista barfi as mentioned in the respective recipes.
- Roll out the anjeer barfi into a rectangle of 100 mm. x 150 mm. (4" x 6").
- Add the broken cashewnuts to the cashew barfi and mix well.
- Roll out the cashew barfi into a rectangle of 87 mm. x 150 mm. (3 1/2" x 6"). Place this on top of anjeer rectangle.
- Roll out the pista barfi into a cylindrical roll of 150 mm. (6") width and 12 mm. (1/2") thickness.
- Place the pista barfi roll on one side of the anjeer-cashew rectangle.
- Roll tightly starting from the end where the pista barfi roll is placed and seal the edges completely.
- Gently press the roll till it is about 200 mm . (8") long.
- Roll this onto poppy seeds so that the poppy seeds coat the barfi completely.
- Cut the roll into 8 slices of 25 mm. (1") thickness.
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Nutrient values (Abbrv) per
| Energy | 89 cal |
| Protein | 2.1 g |
| Carbohydrates | 9.3 g |
| Fiber | 0.2 g |
| Fat | 4.8 g |
| Cholesterol | 0 mg |
| Sodium | 1.1 mg |
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