AuthorPooja SundariaCategoryDessertsYesterday, the first time I found these beautiful blood oranges in the market (this season). It made my day not just because it looks insanely beautiful but they are sweet with a hint of raspberry flavour and a bit of floral. The inside flesh is dark pink, maroon, or even dark blood red. Blood oranges grow on citrus trees in warm climates. The fruit can be eaten as is, juiced, or used in baked goods, cocktails, salads, or other dishes that call for oranges.
Along with their lovely red colour, blood oranges tend to have a noticeable and delicious raspberry edge to their flavor. Now it is a season of blood orange and I wanted to make something which really showed off their lovely flavor and beautiful colour.
I love adding them to my famous Nagpur orange barfi instead of regular oranges. My version of this beautiful barfi is so delicious and flavoursome. There are many variations of barfi in Indian cuisine.
This delightful sweet blood orange barfi (fudge) with the goodness of almond and ghee makes this version a more luxurious desert for Holi. There is no need of adding artificial colour in this beautiful dessert. Blood oranges gives a beautiful shine and colour in it.
It melts in your mouth on every single bite. Nagpur is famous for the Oranges and also known as the "Orange City" for a major trade centre for oranges that cultivated in the region. Nagpur is also famous for orange sweets and barfi.
This beautiful sweet needs constant attention and some muscle power to do constantly stir and cook the mixture for the right consistency. This one is an easy and delightful dessert for your sweet calling carving.
Happy Holi to all of you 🙂 Stay healthy stay humble.
Ingredients
Instructions
Line a sheet pan with parchment paper and keep aside.
Warm the heavy cream slightly and add the orange flesh along with sugar. Give it a stir and keep it aside. Do not heat the heavy cream too much or else, the orange juice will curdle the cream.
Take a heavy bottom pan and place it on medium heat. Pour the ghee and once the ghee melts, add the almond flour and all-purpose flour. Keep stirring until flour brown. Do not leave unattended as the flour can stick to the pan and burn in a second.
Then, pour the blood orange flesh and cream mixture.
Keep stirring for at least 7 to 10 minutes or until most of the liquid is absorbed and you see the ghee separating at the sides of the pan.
The consistency of the mixture will also thicken.
Put the entire mixture to the prepared sheet pan and press it down to form an even layer. Allow it cool down to the room temperature. keep it in the refrigerator for overnight to set.
Store in an airtight jar in the refrigerator. It stays good for a couple of weeks.
Ingredients
Directions
Line a sheet pan with parchment paper and keep aside.
Warm the heavy cream slightly and add the orange flesh along with sugar. Give it a stir and keep it aside. Do not heat the heavy cream too much or else, the orange juice will curdle the cream.
Take a heavy bottom pan and place it on medium heat. Pour the ghee and once the ghee melts, add the almond flour and all-purpose flour. Keep stirring until flour brown. Do not leave unattended as the flour can stick to the pan and burn in a second.
Then, pour the blood orange flesh and cream mixture.
Keep stirring for at least 7 to 10 minutes or until most of the liquid is absorbed and you see the ghee separating at the sides of the pan.
The consistency of the mixture will also thicken.
Put the entire mixture to the prepared sheet pan and press it down to form an even layer. Allow it cool down to the room temperature. keep it in the refrigerator for overnight to set.
Store in an airtight jar in the refrigerator. It stays good for a couple of weeks.