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, and 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.
Tips for Mawa Barfi:
- Quality of Mawa: Use fresh and good quality mawa (also known as khoya) for the best taste and texture. Homemade mawa is ideal, but if using store-bought, ensure it is fresh and not dry.
- Roasting Mawa: Lightly roast the mawa in a non-stick pan on low heat before using it in the recipe. This enhances the flavor and removes any excess moisture.
- Sweetness Level: Adjust the amount of sugar according to your taste preferences. You can start with a smaller quantity and add more if needed.
- Flavorings: Enhance the flavor of the mawa barfi by adding a pinch of cardamom powder, saffron strands, or a few drops of rosewater. These ingredients add a delightful aroma and taste.
- Nuts and Garnish: Add chopped nuts like almonds, pistachios, or cashews to the barfi mixture for a crunchy texture. You can also sprinkle some nuts on top of the barfi for an attractive garnish.
Variations of Mawa Barfi:
- Chocolate Mawa Barfi: Add melted chocolate to the mawa and sugar mixture for a delectable chocolate flavor. You can also sprinkle some chocolate shavings on top.
- Nutty Mawa Barfi: Mix roasted and coarsely ground nuts like almonds, cashews, and pistachios into the barfi mixture for added crunch and flavor.
- Fruit-Flavored Mawa Barfi: Add fruit essence or powdered freeze-dried fruits like mango, strawberry, or raspberry to the mawa mixture for a fruity twist.
- Kesar Pista Mawa Barfi: Mix saffron strands and chopped pistachios into the mawa barfi mixture for a beautiful yellow color and a nutty taste.
- Coconut Mawa Barfi: Incorporate desiccated coconut into the mawa mixture for a coconutty flavor and texture. You can also sprinkle some toasted coconut flakes on top.
- Marble Mawa Barfi: Prepare a white mawa barfi and a chocolate-flavored mawa barfi separately. Pour the white layer first, allow it to set partially, and then pour the chocolate layer on top. Create swirls using a toothpick or skewer for a marbled effect.
- 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 the 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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