wellhealthorganic.com Khoya Barfi: Discover the delight of crafting a delectable Indian treat with this speedy Barfi Recipe. Mawa Barfi, a scrumptious sweet, is effortlessly whipped up using khoya/mawa (evaporated milk solids), sugar, nuts, and a hint of flavorings. From prep to plate, this delight comes together in just 20 minutes.
Khoya Barfi
Prep Time: 6 minutes
Cook Time: 14 minutes
Total Time: 20 minutes
Cuisine: North Indian
Course: Desserts
Diet: Gluten Free, Vegetarian
Difficulty Level: Moderate
Ingredients:
- 250 grams Khoya
- 5 tablespoons sugar, or as needed
- 3 to 4 green cardamoms, powdered (about ⅓ teaspoon of cardamom powder, husks removed)
- 12 to 15 pistachios, finely chopped
- 12 to 15 almonds or cashews, finely chopped
- 12 to 15 strands of saffron (optional)
- 1 to 1.5 teaspoons milk (optional)
- ¼ to ⅓ teaspoon ghee (for greasing the pan or tray)
Also Read: Veg Clear Soup
Instructions:
Preparation:
- Begin by grating or finely crumbling the unsweetened khoya or mawa.
- Optional step: Dissolve the saffron strands in 1 to 1.5 teaspoons of milk in a small bowl.
- Apply a thin layer of ghee to a sheet of butter paper or parchment placed on a tray or small baking pan.
Making Barfi:
- In a thick-bottomed pan, add the grated khoya.
- Cook on low heat for 2 to 3 minutes, stirring often.
- Turn off the heat and add sugar. Mix well, then turn on the stove.
- Cook on low heat until the mixture turns smooth and slightly thin due to the melted sugar.
- Stir frequently and continue cooking until the mixture thickens and starts leaving the sides of the pan.
- Add chopped almonds, pistachios, or your choice of nuts, along with green cardamom powder. Mix well and turn off the heat.
Note: The total cooking time from adding sugar should be about 8 to 9 minutes on low heat. Avoid overcooking to prevent a chewy texture.
Setting Barfi:
- Pour the barfi mixture into the greased pan or onto butter paper.
- Spread evenly, maintaining a 1-inch thickness at the edges.
- Optional: Sprinkle the saffron-scented milk over the barfi.
- Once cooled, slice into squares or diamond shapes.
- Serve Mawa Barfi immediately or store in an airtight container. These Khoye ki Barfi will keep well for about 4 to 5 days in the refrigerator.
Also Read: Makhane Ki Kheer
Notes:
- Ensure the khoya or mawa is fresh and sweet tasting, without any bitter or sour notes.
- Customize by adding your preferred nuts or omitting them altogether. Saffron can also be skipped.
- Instead of saffron, consider adding 2 to 3 teaspoons of edible rose water to the khoya burfi mixture.
- Cook the barfi mixture on low heat, using a sturdy, heavy pan, and stir frequently to prevent browning, caramelization, or burning.
- The recipe can be scaled up to increase quantities for larger batches.