Mawa barfi or khoya barfi is a simple mouth-watering barfi recipe made with milk solids, sugar, and dry fruits. it is an easy and quick dessert recipe as it does not have any fancy ingredients list like any other classical Indian dessert.
It is an easy-peasy and quick one made with khoya/mawa (evaporated milk solids), sugar and some flavorings. Gets done within 20 minutes, right from the preparation to the cooking.
You will love this mawa barfi because
- Perfect to be gifted during festivities
- Delicious and quite addictive
- Since it’s homemade, it is free of any additives
- A great, make-ahead dessert that’s ideal for potlucks, parties, and get-togethers
- Can be customized and adapted to make your own flavored burfi
The base ingredients of a no-added flavor mawa Barfi are milk/milk powder/khoya and sugar, which are cooked together and then set to eventually get this particular mithai (sweet). Other varieties include the ones made or flavored with coconut, besan (gram flour), kesar (saffron), badam (almond), pistachios, cashews, walnuts, etc.
Ingredients for Mawa barfi
- 400 grams khoya / mawa
- 5-6 tablespoons sugar (add as required)
- ¼ tsp cardamom powder
- 2 tablespoon pistachios – finely chopped
- 2 tablespoons almonds – finely chopped
- 1 teaspoon ghee or oil
Instructions for Mawa Barfi
First, grate or finely crumble the unsweetened khoya or mawa. you can use fresh homemade khoya or store-bought ones.
- Grease a pan or tray with ghee, and line it with parchment paper.
- Add grated or crumbled mawa into a heavy-bottomed kadai or pan.
Begin to cook on low heat for 2 to 3 minutes stirring often.
Add sugar, mix well, stirring continuously.
The whole mixture’s consistency will become smooth and slightly thin, due to the sugar getting melted.continue to cook keeping the flame on low until the mixture thickens.
- After some time, the mixture begins to thicken and leave the sides of the pan.
- now add ¼ tsp cardamom powder and mix well.
- Add chopped almonds, pistachios, or your choice of nuts. Once again mix well and turn the flame off.
Pour the entire barfi mixture into the greased pan or butter paper.
- Spread evenly and Allow it to set for about 6 to 8 hours or overnight at room temperature. This will depend on the size and thickness of your pan.
- Lift the parchment paper out of the pan and slice it into squares or diamond shapes.
Enjoy your mawa barfi or khoya barfi!
Khoya barfi is a milk-based sweet, and hence it will last at room temperature for 1-2 days. You can store it in an airtight container for a maximum of 1-2 days at room temperature.
- firstly, use fresh khova else the burfi may not last long.
- Add your preferred nuts or choose to omit adding them.
- If the barfi mixture seems way too sticky, keep it in the refrigerator for 20 – 30 minutes.
- Remember to always cook the barfi mixture on a low heat, use a sturdy, heavy pan and stir frequently.
- finally, mawa barfi recipe tastes great when served chilled.
- Chocolate: Add about 1 tablespoon of unsweetened cocoa powder along with the sugar for a delicious chocolate-flavored burfi.
- Saffron (Kesar flavored): You can add about 2 tablespoons of saffron-infused milk along with the sugar.
- Adding edible rose water or ground rose paste will give you a rose burfi.
- Adding a lot of dry fruits will give you a Dry Fruit Burfi.
- WHY DIDN’T MY BARFI SET? WHAT SHOULD I DO?
When you remove the mixture from the heat too soon, this will take place. Re-add the entire mixture to the pan, and cook for an additional two to three minutes over low heat. Then attempt to set it again.
- CAN I MAKE THIS BARFI RECIPE WITH POWDERED SUGAR INSTEAD OF REGULAR SUGAR?
Yes, you can use powdered or confectioner’s sugar for normal sugar. Use a weight-equal amount of powdered sugar.
- HOW COME MY BARFI TURNED SO HARD?
Only overcooking the combination is to blame. Don’t cook until dough is formed. When you pour the mixture into the tray, it needs to be thick and flowing in order to set.
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