This Orange Barfi Melts in Mouth| Haldiram Style Nagpur Santra (Orange Burfi) Recipe| Orange Delight

condensed milk

🥗Healthier: coconut cream

💰Cheaper: milk + sugar

Coconut cream offers a dairy-free option with similar creaminess.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is a healthier fat alternative.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while maintaining sweetness.

chopped nuts

🥗Healthier: seeds

💰Cheaper: dried fruits

Seeds can provide crunch without the cost of nuts.

Wash oranges using salt or baking soda to remove impurities.

Grate 1 orange to take out the zest, avoiding the white part.

Peel all oranges and cut the top part of the segments to remove seeds and side skin.

Keep 500 g orange pulp aside.

Mix ½ cup milk with 1 cup milk powder and cook on medium flame, stirring continuously until thick with no lumps.

Add 1 teaspoon ghee and mix well to prepare instant mawa, then keep aside.

Roast 1½ cups desiccated coconut on low flame for 1–2 minutes.

Add prepared orange pulp to the roasted coconut and mix well.

Add ½ cup sugar (or according to taste) and mix well.

Incorporate orange zest and optional orange food color, cooking on medium flame until the mixture thickens with no water left.

Add 2 tablespoons ghee and the prepared mawa, mixing well.

Cook on low flame until the mixture becomes very thick.

Transfer the mixture to a tray lined with baking paper and level the top evenly.

Let it cool completely at room temperature.

Apply silver leaf (chandi vark) and cut into squares.

Garnish with chopped pistachios.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens