“The virtues of donations are great, because it helps the needy and at the same time it gives an opportunity to the donor to give the surplus to the people in need ” - Sama Veda

Search This Blog

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.

  • 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
  • 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.

1 comment :

Thank you for your visit and valuable comments.