barfi recipe, khoya barfi recipe, mawa burfi recipe
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4.8 from 10 votes

barfi recipe

Easy and delicious recipe of quick barfi made with khoya or mawa.
Prep Time6 mins
Cook Time14 mins
Total Time20 mins
Course: desserts
Cuisine: north indian
Servings: 14 to 15 barfi slices
Calories: 95kcal
Author: Dassana Amit


  • 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


preparation for barfi recipe

  • First grate or crumble the unsweetened khoya.
  • In a small bowl dissolve a few saffron strands in 1 tsp of milk. This is an optional step.
  • Grease a bit of ghee, on a butter paper lined on a tray or on a thali/tray.

making barfi recipe

  • Add the grated khoya in a thick bottomed pan.
  • Begin to cook on a low flame for 2 to 3 minutes stirring often.
  • Switch off the flame and add sugar.
  • Stir. Then turn on the flame. The whole mixture's consistency will become smooth and slightly thin, due to the sugar getting melted.
  • Stir often and continue to cook on a low flame.
  • 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. 
  • 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 chopped dry fruits (almonds, pistachios) or your choice of dry fruits. Also add cardamom powder.
  • Stir and cook for a minute. Switch off the flame.

setting burfi

  • Pour the entire barfi mixture in the greased pan or butter paper.
  • Spread evenly keeping 1 inch thickness at the edges.
  • Sprinkle the saffron scented milk on the burfi.
  • Once the burfi cools down, slice into squares or diamond shapes.
  • Serve barfi immediately. You can also store them in an airtight box. These barfi stay good for about 4 to 5 days in the refrigerator.


Calories: 95kcal | Carbohydrates: 8g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 48mg | Potassium: 14mg | Sugar: 4g | Vitamin A: 85IU | Vitamin C: 0.2mg | Calcium: 125mg | Iron: 0.1mg