barfi recipe

quick barfi recipe with step by step pics – a really easy and quick basic recipe of barfi made with khoya or mawa. it took me just about 20 minutes to make this barfi right from the preparation to the cooking.

since the festival season is around the corner, thought of sharing this recipe. usually i just make a few sweets during diwali and ones which are easy to prepare. i avoid making elaborate recipes that take a lot of time. but the passionate & creative cook in me, sometimes goes overboard trying extensive elaborate cooking and thus i end up with new sweets that i have not made before.

this recipe of burfi which i am sharing today is a basic recipe of making barfi. barfis are soft milk based fudge. usually they are made with khoya or mawa, which is dried evaporated milk. there are condensed milk variations too.

this method just involves cooking the khoya with sugar and you are done. there is another method in which sugar syrup is made separately and then added. most of the times, i choose the easy way of adding sugar rather than making sugar syrup.

since i have made barfis both with condensed milk and khoya, there are differences in the final texture of both. the mawa barfi, has a slight granular texture whereas the condensed milk barfi has a smooth texture. in the department of taste, both are equally good. few more tasty burfi recipes on blog are:

this basic burfi recipe can be adapted to make different kinds of barfi with various flavors. e.g adding cocoa powder will give you chocolate barfi. adding rose water or ground rose paste, will give you rose barfi. adding a lot of dry fruits, will give a dry fruit barfi. so for one basic recipe, myriad flavors can be achieved.

if you are looking for more sweets recipes then do check shahi tukda, rasgullas, malpua and boondi laddu recipe.

barfi recipe below:

barfi recipe
3.5 from 6 votes
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barfi recipe | khoya barfi recipe | mawa burfi recipe

barfi recipe - quick and easy recipe of barfi made with khoya or mawa.

course desserts
cuisine north indian
prep time 6 minutes
cook time 14 minutes
total time 20 minutes
servings 14 to 15 barfi slices
author dassana

ingredients (1 cup = 250 ml)

  • 250 grams unsweetened khoya (mawa or dried evaporated milk solids)
  • 5 tablespoon sugar or add as required
  • 3 to 4 green cardamoms (choti elaichi) - powdered in a small grinder or mortar-pestle. (about ¼ to 1/3 teaspoon of cardamom powder, husks removed)
  • 12 to 15 pistachios (pista) - finely chopped
  • 12 to 15 almonds (badam) Or cashews (kaju) - finely chopped
  • a pinch of saffron (kesar) - optional
  • 1 to 1.5 teaspoon milk - optional
  • ¼ to 1/3 teaspoon ghee for greasing the pan or tray

how to make recipe?

preparation for khoya barfi recipe:

  1. first grate or crumble the unsweetened khoya.

  2. in a small bowl dissolve a few saffron strands in 1 tsp of milk. this is an optional step.

  3. grease a bit of ghee, on a butter paper lined on a tray or on a thali/tray.

making khoya barfi recipe:

  1. add the grated khoya in a thick bottomed pan.

  2. begin to cook on a low flame for 2 to 3 minutes stirring often.

  3. switch off the flame and add sugar.

  4. stir. then turn on the flame. the whole mixture's consistency will become smooth and slightly thin, due to the sugar getting melted.

  5. stir often and continue to cook on a low flame.

  6. when the mixture becomes slightly thick and starts leaving the sides of the pan, as you see in the pic in step number 9, its time for the next step. 

  7. avoid cooking too much as then the barfi will have a chewy texture. the time taken to get this texture right from the time, sugar is added is about 8 to 9 minutes on a low flame. the time will vary a couple of minutes here and there, depending on the size, type, quality of the pan and intensity of the flame.

  8. add chopped dry fruits (almonds, pistachios) or your choice of dry fruits. also add cardamom powder.

  9. stir and cook for a minute. switch off the flame.

  10. pour the entire barfi mixture in the greased pan or butter paper.

  11. spread evenly keeping 1 inch thickness at the edges.

  12. sprinkle the saffron scented milk on the barfi.

  13. once the barfi cools down, slice into squares or diamond shapes.

  14. serve khoya barfi immediately. you can also store them in an airtight box. these barfi stay good for about 4 to 5 days in the refrigerator.


how to make khoya barfi recipe:

1. first grate or crumble the unsweetened khoya.

khoya

2. in a small bowl dissolve a few saffron strands in 1 tsp of milk. this is an optional step.

saffron strands for barfi

3. grease a bit of ghee, on a butter paper lined on a tray or on a thali/tray.

greased tray for barfi

4. add the grated khoya in a thick bottomed pan.

add the khoya

5. begin to cook on a low flame for 2 to 3 minutes stirring often.

cook khoya

6. switch off the flame and add sugar.

add sugar to khoya

7. stir. then turn on the flame. the sugar would start melting.

sugar khoya mixture

8. the consistency of the mixture would become slightly thin, due to the melting of the sugar. stir often and continue to cook on a low flame.

cook khoya mixture to make barfi

9. when the mixture becomes slightly thick and starts leaving the sides of the pan, as you see in the pic below, its time for the next step. avoid cooking too much as then the barfi will have a chewy texture. the time taken to get this texture right from the time, sugar is added is about 8 to 9 minutes on a low flame. the time will vary a couple of minutes here and there, depending on the size, type, quality of the pan and intensity of the flame.

add dry fruits to khoya barfi mixture

10. add chopped dry fruits (almonds, pistachios) or your choice of dry fruits. also add cardamom powder.

add dry fruits to khoya barfi

11. stir and cook for a minute. switch off the flame.

cook khoya barfi mixture

12. pour the entire barfi mixture in the greased pan or butter paper.

pour khoya barfi mixture in a tray

13. spread evenly keeping 1 inch thickness at the edges.

spread khoya barfi mixture

14. sprinkle the saffron scented milk on the barfi. an optional step.

add saffron to khoya barfi

15. once the khoya barfi cools down, slice into squares or diamond shapes.

cut khoya barfi

16. serve khoya barfi immediately. you can also store them in an air tight box and refrigerate. these barfi stay good for about 4 to 5 days in the refrigerator.

khoya barfi




17 thoughts on “barfi recipe, how to make barfi recipe | mawa burfi recipe | khoya barfi recipe”

  1. Its really superb from next time onwards i shall preparing sweeets at home its so simple .Thanks for the wondderful receipe.

  2. Excellent work…..great methods of teaching us to be in par with our grandmothers
    keep teaching

  3. hello i try most of your receipes…thanks for uploading really nice and easy receipes. in this burfi what to do if i dont have khoya…is ther any other alternative for that.

    1. thanks. use condensed milk. if you use sweetened condensed milk, then add some milk and mix with it. later cook on a low flame till the mixture thickens and leaves the sides of the pan. don’t add sugar.

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