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Chironji barfi

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A milk fudge rich with chironji, the small nut-like seeds collected from forest trees in Madhya Pradesh.

Region: Madhya PradeshOccasion: Festivals; giftingTime: 45 minServes: 16 piecesVegetarian

Ingredients

  • 250 g mawa (khoya), crumbled
  • ¾ cup chironji (charoli), plus 1 tbsp to garnish
  • ½ cup sugar
  • 2 tbsp ghee
  • ½ tsp cardamom powder

Method

  1. Dry-roast the chironji on low heat for 2–3 minutes until fragrant. Crush most of it coarsely.
  2. Heat ghee in a heavy pan, add the mawa and stir on low heat until it softens and turns lightly golden.
  3. Add sugar and keep stirring until it melts and the mixture starts leaving the sides of the pan.
  4. Mix in the crushed chironji and cardamom.
  5. Spread in a greased tray, press the whole chironji on top, and cut into squares once it sets.

History

Chironji comes from the seeds of the char or achar tree (Buchanania lanzan), which grows wild in the forests of central India. Tribal families collect and sell it as minor forest produce.

Significance

Chironji is used in many Indian sweets. Its collection gives forest-dwelling families an important source of cash income.

Sources