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Before you jump to Sweet Potato Barfi recipe, you may want to read this short interesting healthy tips about Strength Enhancing Snacks.
We are very mindful that consuming healthy foods can help us really feel better inside our bodies. Increasing our daily allowance of healthy foods while decreasing the intake of unhealthy types plays a part in a more wholesome feeling. Eating more vegetables helps you feel better than eating a portion of pizza. Sometimes it’s tough to find healthier foods for something to eat between meals. Shopping for snacks can be a struggle because you have so many options. Here are some healthy snacks that you can use when you need a fast pick me up.
Yogurt is often a snack a lot of people neglect. Eating natural yogurt in place of a nutritious larger lunch isn’t a good idea. Low fat yogurt makes a fantastic snack, however. It consists of tons of calcium, protein, and B vitamins. Easily digestible, yogurt can even help your digestive system work correctly depending upon the culture used to make it. Quick hint: choose unsweetened yogurt and add in walnuts or flaxseeds. It’s an excellent way to delight in a flavorful snack without having too much sugar.
A large assortment of instant health snacks is easily obtainable. When you make the determination to be healthy, it’s easy to find what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to sweet potato barfi recipe. To cook sweet potato barfi you only need 9 ingredients and 5 steps. Here is how you do it.
The ingredients needed to prepare Sweet Potato Barfi:
- Provide ½ kg Shakarkandi/Sweet Potato (boiled and mashed)
- Use 3-4 tbsp beetroot juice
- Take 400 grams Milkmaid–
- Prepare 4-5 tbsp Desiccated coconut powder
- You need 2-3 tbsp Ghee
- Provide 1/2 tsp Green Cardamom powder–
- Prepare As needed Some finely chopped nuts (Almond, Cashew nuts)
- Use 8/9 Raisins
- Get As needed Pistachio to garnish
Instructions to make Sweet Potato Barfi:
- Boil, peel and mash shakarkandi - In a heavy bottom pan add ghee, add shakarkandi and cook 4_5 minutes.
- Add beetroot juice and cook few minutes, then add milkmaid, green cardamom powder, desiccated coconut powder and cook few more minutes.
- Keep on cooking till it starts leaving the sides of pan and changes into a lump.
- Take off the flame, put in the greased plate and spread to form a uniform layer.
- Garnish with pistachio, cool it and cut into desired shape.
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