Tips and Tricks:
Maintain Color: After boiling spinach, immediately putting it in cold water (blanching) keeps its green color deep and intact. Do not boil it too much.
Roasting of Mawa: It is important to fry the mawa well, but keep the flame low so that it does not stick to the bottom. This increases the taste and shelf life of barfi.
Dry out moisture: Cook the spinach and mawa mixture until all the excess water dries up. If the mixture remains wet, the barfi will not set properly.
Sugar substitute: If you don't want to use sugar, you can also add honey or jaggery powder to the mawa and spinach mixture once it cools down a bit.
Perfect Binding: If the mixture seems too soft and you are doubtful about the burfi being set, you can use 2-3 tbsp of milk powder or roasted gram flour at this stage. This will provide good binding to the barfi.
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