Dilpasand Barfi

by Tarla Dalal

add to my cookbook add to shopping list

Added to 481 cookbooks This recipe has been viewed 99233 times

A delectable combination of figs, cashew and pistachio barfis, rolled to create this tricolour Swiss roll.

Add your private note

Dilpasand Barfi recipe - How to make Dilpasand Barfi

Preparation Time: 10 mins. Cooking Time: Nil. Total Time: 10 mins 8Makes 8 slices.
Show me for servings

Ingredients

1/2 recipe anjeer barfi
1/2 recipe cashew barfi
2 tbsp broken cashewnuts (kaju)
1/2 recipe Pista Barfi
poppy seeds (khus-khus) for coating

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.