Ingredients

• Haldi (fresh) - 500 g
• Dry coconut (grated) - 200 g
• Sugar - 750 g
• Goondh (edible gum) - 125 g
• Ghee - 250 g
• Almond - 100 g
• Raisin - 25 g
• Bay leaf - 5 g
• Mace (javitri) - 5 g
• Cinnamon - 5 g
• Clove - 5 g
• Ginger powder - 5 g
• Nutmeg - 5 g
• Black pepper - 5 g
• Green cardamom - 10 g

How to Make Haldi Barfi

• Peel and grate the haldi.
• Cut the almonds into pieces.
• Fry the goondh in ghee until they pop up completely, then turn off the flame and crush them.
• Prepare a sugar syrup of one thread consistency.
• Powder and mix the bay leaves, mace, cinnamon, cloves, ginger powder, nutmeg, black pepper and green cardamom to prepare the garam masala.
• Heat ghee in a large heavy pan.
• Add the haldi and fry until the moisture in it dries up.
• Mix the haldi in the sugar syrup, add coconut, goondh, almonds and the garam masala powder and mix well.
• Turn off the flame and add the raisins.
• Press and allow the mixture to set in about 1 inch in thickness in a greased plate.
• When the barfi mixture cools, cut into square or diamond-shaped pieces.