Salted Barfi of Singhadhe

In Sehgal, there is abundant amounts of carbohydrates, starch, vitamin B6, riboflavin etc. This raw is eaten too, and boiled. The chestnut flour is easily available in the market. Various kinds of dishes of Singhaheed and its dough are made in fasting days.

material:-
(For 16-18 Barfi)
Roasted flour 3/4 cups
Sour curd 3/4 cups
Green chilli 2-4
Rock salt 1 teaspoon / flavor
Ghee / oil 1 tablespoon
About 1 cup of water
Lemon juice as per taste

recipe :

1. Heat a half teaspoon of oil in a pan, add the roasted dough and fry it until it becomes golden on medium flame. This process takes 10-12 minutes.
2. Put a plate or tray bottom of the tray with a few drops of ghee and keep it aside.
3. Remove the stem of green chili and wash it well and cut it finely.
4. Fry the curd well. Now add about 1 cup of water in it.
5. Heat the remaining oil in a pan to medium flame. Now add chopped green chillies. Fry in a few seconds and then add yogurt solution.
6. Let a boil come Now add roasted flour and salt in it and mix all the ingredients well. Now cook it equal while running It takes 3-4 minutes to cook the flour. Dough absorbs all the water and it looks like a halua.
7. Now stop the flame. Now mix lemon juice in it.
8. Now spread the mixture in a smooth curry plate in half an inch thick layer in equal proportion. You can make it equal with the help of rolling oil by ghee.
9. Allow cold for a while. It takes about 8-10 minutes. Cut off barfi and come in.