A rich, fudgy Indian‑style barfi, this Chocolate Millet Bar (Barfi) is crafted from Nihkan’s Sprouted Super Millet Mix Flour and jaggery syrup, then enriched with cocoa powder, milk powder, and ghee. It sets into firm, glossy squares studded with crunchy walnuts—perfect for festive gifting or an anytime sweet treat.

Ingredients:

• ¾ cup (80 g) Nihkan Sprouted Super Millet Mix Flour

• ¾ cup raw cane sugar (jaggery)

• ⅓ cup water

• 1 Tbsp cocoa powder

• 2–3 Tbsp milk powder

• 3 Tbsp ghee (or unsalted butter), melted

• 8–10 chopped walnuts, plus extra to garnish

Directions:

1. Prepare Tray: Grease a shallow tray with ghee and sprinkle chopped walnuts on the base.

2. Make Sugar Syrup: In a saucepan over medium heat, combine jaggery and water. Stir and boil until the sugar fully dissolves and a syrup forms—test by stretching a drop between fingers into a thread. Remove from heat.

3. Roast Flour: In a dry skillet on low flame, roast the millet flour for 5–7 minutes until the raw smell dissipates. Add 2 Tbsp ghee, continue roasting for another 5 minutes.

4. Combine: If the syrup has thickened too much, warm it 1 minute. Pour the hot syrup into the roasted flour in three batches, mixing gently.

5. Enrich: Stir in cocoa powder and the remaining 1 Tbsp ghee; the mixture will turn glossy.

6. Set: Spread the mixture evenly in the prepared tray, pressing firmly. Sprinkle walnuts on top.

7. Cool & Cut: Allow to cool completely. Once set, cut into medium‑sized squares.

Serving Size: Makes 12 medium squares.

Features:

• High‑Fiber & Nutrient‑Dense: Sprouted grains boost digestibility and nutrition.

  Festive & Gift‑Worthy: Elegant squares that travel well

  A rich, fudgy Indian‑style barfi, this Chocolate Millet Bar (Barfi) is crafted from Nihkan’s Sprouted Super Millet Mix Flour and jaggery syrup, then enriched with cocoa powder, milk powder, and ghee. It sets into firm, glossy squares studded with crunchy walnuts—perfect for festive gifting or an anytime sweet treat.

  Ingredients:

  • ¾ cup (80 g) Nihkan Sprouted Super Millet Mix Flour

  • ¾ cup raw cane sugar (jaggery)

  • ⅓ cup water

  • 1 Tbsp cocoa powder

  • 2–3 Tbsp milk powder

  • 3 Tbsp ghee (or unsalted butter), melted

  • 8–10 chopped walnuts, plus extra to garnish

  Directions:

  1. Prepare Tray: Grease a shallow tray with ghee and sprinkle chopped walnuts on the base.

  2. Make Sugar Syrup: In a saucepan over medium heat, combine jaggery and water. Stir and boil until the sugar fully dissolves and a syrup forms—test by stretching a drop between fingers into a thread. Remove from heat.

  3. Roast Flour: In a dry skillet on low flame, roast the millet flour for 5–7 minutes until the raw smell dissipates. Add 2 Tbsp ghee, continue roasting for another 5 minutes.

  4. Combine: If the syrup has thickened too much, warm it 1 minute. Pour the hot syrup into the roasted flour in three batches, mixing gently.

  5. Enrich: Stir in cocoa powder and the remaining 1 Tbsp ghee; the mixture will turn glossy.

  6. Set: Spread the mixture evenly in the prepared tray, pressing firmly. Sprinkle walnuts on top.

  7. Cool & Cut: Allow to cool completely. Once set, cut into medium‑sized squares.

  Serving Size: Makes 12 medium squares.

  Features:

  • Gluten‑Free & Grain‑Based: Uses sprouted millet flour instead of wheat.

  • Naturally Sweetened: Jaggery provides caramel notes and minerals.

  • No Refined Sugar or Maida: Clean, whole‑grain ingredients.

  • Rich & Decadent: Cocoa and ghee deliver indulgent flavor.

  • High‑Fiber & Nutrient‑Dense: Sprouted grains boost digestibility and nutrition.

  • Festive & Gift‑Worthy: Elegant squares that travel well.

  • A rich, fudgy Indian‑style barfi, this Chocolate Millet Bar (Barfi) is crafted from Nihkan’s Sprouted Super Millet Mix Flour and jaggery syrup, then enriched with cocoa powder, milk powder, and ghee. It sets into firm, glossy squares studded with crunchy walnuts—perfect for festive gifting or an anytime sweet treat.

    Ingredients:

    • ¾ cup (80 g) Nihkan Sprouted Super Millet Mix Flour

    • ¾ cup raw cane sugar (jaggery)

    • ⅓ cup water

    • 1 Tbsp cocoa powder

    • 2–3 Tbsp milk powder

    • 3 Tbsp ghee (or unsalted butter), melted

    • 8–10 chopped walnuts, plus extra to garnish

    Directions:

    1. Prepare Tray: Grease a shallow tray with ghee and sprinkle chopped walnuts on the base.

    2. Make Sugar Syrup: In a saucepan over medium heat, combine jaggery and water. Stir and boil until the sugar fully dissolves and a syrup forms—test by stretching a drop between fingers into a thread. Remove from heat.

    3. Roast Flour: In a dry skillet on low flame, roast the millet flour for 5–7 minutes until the raw smell dissipates. Add 2 Tbsp ghee, continue roasting for another 5 minutes.

    4. Combine: If the syrup has thickened too much, warm it 1 minute. Pour the hot syrup into the roasted flour in three batches, mixing gently.

    5. Enrich: Stir in cocoa powder and the remaining 1 Tbsp ghee; the mixture will turn glossy.

    6. Set: Spread the mixture evenly in the prepared tray, pressing firmly. Sprinkle walnuts on top.

    7. Cool & Cut: Allow to cool completely. Once set, cut into medium‑sized squares.

    Serving Size: Makes 12 medium squares.

    Features:

    • Gluten‑Free & Grain‑Based: Uses sprouted millet flour instead of wheat.

    • Naturally Sweetened: Jaggery provides caramel notes and minerals.

    • No Refined Sugar or Maida: Clean, whole‑grain ingredients.

    • Rich & Decadent: Cocoa and ghee deliver indulgent flavor.

    • High‑Fiber & Nutrient‑Dense: Sprouted grains boost digestibility and nutrition.

    • Festive & Gift‑Worthy: Elegant squares that travel well.

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    Gluten‑Free & Grain‑Based: Uses sprouted millet flour instead of wheat.

  • Naturally Sweetened: Jaggery provides caramel notes and minerals.

  • No Refined Sugar or Maida: Clean, whole‑grain ingredients.

  • Rich & Decadent: Cocoa and ghee deliver indulgent flavor

   

   

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