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Saturday, October 26, 2019

Khoya barfi / Mawa burfi

Khoya burfi, Mawa burfi

I had been busy these days shifting my house to Coimbatore. Being literally tied up & busy with personal works. Some of my readers asked me to post some easy Diwali sweets / savouries recipes. So I thought of posting a very easy to make, quick burfi recipe, which has been laying in my drafts since long. Khoya barfi or mawa barfi can be made within 15 minutes. I will get back to blogging soon.

INGREDIENTS:
  • Khoya - 2 cups (unsweetened) 
  • Sugar - 1/2 cup 
  • Cardamom - 2 (powdered)
  • Cashew - 6 (optional)
  • Milk - 2 tbsp
  • Ghee - 1 tsp 
  • Pistachios - to garnish
  • A few drops of rose water or any essence - optional
METHOD:
  • Bring khoya to room temperature. Grate or crumble it before measuring.
  • Grease a plate with ghee and keep it ready. 
  • Soak cashews in hot water for half an hour and  grind it to a thick paste along with milk.
  • Slice pistachios and keep ready.
  • Heat a heavy bottomed /non stick pan, add ghee. When it melts, add crumbled khoya, cashew paste and sugar.  Mix well, keep the stove to a medium flame and stir continuously until sugar dissolves and the mixture becomes sticky. 
  • Add cardamom powder, mix well and stir continuously in medium-low flame until the mixture comes together like a mass. There will be a slight change in the color. 
  • Pour the mixture in the greased plate. Level it to 1/2" thick with a greased wooden spatula . Garnish with few sliced pistachios on top.
  • Leave it to cool down. Once set, cut into desired shapes. Store khoya barfi in an air-tight container.

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