Bari (Colostrum milk sweet dish)

I am sure many of you must be wondering what is Bari. Well it is a food dish not the bari which is given on karvachauth. It also has a different name which I came across on the World Wide Web; it is known as Posu in south India. Now the next question will be what exactly colostrum milk is? Well it is the first milk which is produced by the cow after delivery of calf.

Bari or Posu is a sweet dish which is delicious, soft, fluffy and rich in calcium.

This is my favourite and mom always makes it when our milkman delivers colostrum milk. Yesterday morning when I went to kitchen I saw yellowish thick milk in a cooking pot. My next sentence was, “Mummy, yippee Bari...” This sweet dish is made by my mom and I was there only to assist her. It is cooked within 30 minutes and when served cool to your guests they are surely going to love this not so regular sweet dish. Just try this for this is healthy too...

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 30-40 small squares (from 2 dhokla plates)

What goes in it:

Colostrum milk (Cow’s first milk after delivery) - 1 ltr

Milk, boiled- ¼ ltr

Sugar, grinded- 3 to 4 cups

Caradom powder- ¼ cup

How did mom make it:

Grind sugar in mixture.

Take colostrum milk in a cooking pot. Put grinded sugar in it and mix them well by stirring milk with spoon. Add your routine boiled milk to it. Stir well.

[Foodies Note: You add normal milk to colostrums milk so that bari turns out to be soft and yummy.]

Now take a dhokla cooker. 

Pour down this mixture in different dhokla plates. Sprinkle a pinch of cardamom powder on the milk in each plate. Place them one by one inside the cooker. 

Close the lid of the cooker so that it cooks inside the steam like you cook idli or dhokla. Let it cook for about 15-20 minutes.

Turn off the stove. Take out the plates and let it cool.

After it cools cut into squares.

Transfer them to a container and refrigerator for 2-3 hours.

Whenever you want to eat it just bring out the container form refrigerator and serve/ eat it. And store in refrigerator only.

Besan Ladoo

Besan ladoo is a saviour when you suddenly decide to make home based sweet for guests. Today my mother had the same thought. I learnt it today and cooked with momie’s helping hand. We had a couple of guest coming at home today so sweet toh banta hai!!! With short notice of time, mom and I had to choose from rava ladoo or besan ladoo. We went with latter one.

It takes about 30 minutes to cook besan ladoo. Sweet and smooth besan ladoo just melts as you put it in your mouth. Sounds delicious... Let’s get to the recipe.

Preparation time: 5 minutes

Cooking time: 25 minutes

Makes: 25-30 ladoos (the size you shape into)

What goes in it:

Rava

Besan flour (Bengal gram) - 1 ½ cup

Rava (Semolina) - ½ cup

Milk- ¼ cup

Ghee- 1 cup

Sugar, powdered- 1 cup

Elaichi powder (Cardamom)- ½ tbl spn

How did I make it:

Take a kadai, put besan and ghee in it. Keep on stirring both on low flame till it gets reddish tone. This will take about 5-7 minutes. Make sure the mixture is loose.

Besan & Ghee

As you start stirring

As you keep stirring

Pinkish colour to besan

Add rava to it, this gives a nice texture to the ladoo. As you will add rava, it will swell up and gradually level down as you keep on stirring continuously on low flame. Roast it till you get light pinkish colour. This will again take 5-7 minutes of your time.

Take it off the stove and add milk to it. Mix it well stirring it continuously to avoid lumps. Also add eliachi powder to it. Once the mixture is mixed well, let it cool.

Then add powdered sugar to it and mix well.

Shape into round balls/ladoo with the help of hand. And the ladoo are ready to be served consuming little of your time & effort.

Serve this delicious light coarsed ladoo to your guests...