Khoya Barfi Recipe | Mawa Barfi

khoya barfi recipe

Khoya Barfi Recipe: A really simple and quick burfi recipe made with khoya or mawa From preparation to cooking, it took me about 20 minutes to make this barfi. Because festival season is quickly approaching, I thought I’d share this quick burfi recipe. Make elaborate, time-consuming recipes as little as possible.

A  simple and delectable barfi recipe made with milk solids, sugar, and dried fruits It is a simple and quick dessert recipe because it does not include any fancy ingredients like other traditional Indian desserts. The recipe is very similar to other milk-based desserts, but it has its own distinct flavour, taste, and texture.

During the festival season, barfi or Indian fudge recipes are very popular. It is primarily intended to be shared with family and friends as part of the festival festivities. The most common dessert made during such festivals is a milk-based dessert, and mawa barfi or khoya barfi is a popular choice throughout India.

The flavour vs. texture debate is a recurring theme in all of these dessert recipes. When most of these come into contact with saliva, they simply melt in your mouth. There is no distinction with this mawa ki barfi. Actually, the khoye ki barfi is one step ahead. It has a creamy texture from the milk solids, which, when combined with the sugar, makes it an ideal milk dessert. I make it frequently because it is quick and simple to make if you have access to khoya. It is also simple to shape and, more importantly, to share as a gift or confectionery.

Moreover, some important hints, suggestions, and variations for an ideal mawa barfi or khoya barfi recipe. First and foremost, I used store-bought khoya in this recipe to expedite the cooking process. If you have access to homemade mawa or are willing to make instant khoya from milk powder, you should be fine with either option. Second, I used a small amount of sugar to achieve a low to moderate sweetness with the barfi. However, if you have a sweet tooth, you can increase it to your liking. Finally, because we used khoya in this sweet, it may not keep well at room temperature. As a result, you may need to keep it in the refrigerator for a week.

You can also see my other Sweet Recipes Collection, it Includes various delicious sweet recipes such as Moong Dal HalwaPeda RecipeChocolate Barfi RecipeJalebi Recipe and So on.

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Khoya Barfi Recipe Card:

khoya barfi recipe

Khoya Barfi Recipe

Manita
Khoya Barfi is a simple and delicious traditional Indian sweet. Mawa ki barfi is another name for it. Barfi or burfi is a dense, square-shaped Indian fudge that is used in this recipe. It is one of the most well-known Indian sweets (mithai). It is a milk-based dessert that is frequently flavoured with nuts, cardamom, saffron, and dried fruits.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course sweet
Cuisine north indian
Servings 15 pieces

Ingredients
  

  • 400 grams  khoya / mawa
  • 200 grams sugar
  • 1/4 tsp  cardamom powder2
  • 2 tbsp pistachios (chopped)

Instructions
 

  • To begin, grate 400 grames khoya. You can use either fresh homemade khoya or store-bought khoya.
  • Pour the grated mawa into a large kadhyi.
  • Mix in 200 grames of sugar as well.
  • Continue to stir uniformly while cooking on a low flame.
  • The khoya and sugar begin to dissolve.
  • smooth mash, making sure to get a uniform texture
  • Cook, stirring occasionally, until the mixture thickens.
  • After about 20 minutes, the mixture begins to separate from the pan.
  • Now stir in 1/4 teaspoon cardamom powder.
  • Place the prepared mixture in a greased, baking paper-lined mould (size: 6 inch x 3 inch). set firmly, forming a block
  • 2 tbsp chopped pistachios, patted gently on top
  • Allow 3 hours for the setting. You can also refrigerate it for 30 minutes.
  • Unmould and cut into pieces now.
  • Finally, serve khoye ki barfi immediately or store in an airtight container in the refrigerator for up to a week.
Keyword how to make khoya barfi, khoya barfi recipe, khoya barfi recipe easy, khoya barfi recipe in hindi

Notes:

  • First and foremost, use fresh khova; otherwise, the burfi may not last long.
  • Adding dry fruits is optional.
  • Additionally, cook on a low flame to avoid burning.
  • Finally, the khoye ki barfi recipe is best served chilled.

FAQ’s

Is Khoya beneficial to one’s health?

To give mawa a thick and rich texture, many harmful ingredients such as urea, palm oil, or detergent are added. When people consume sweets made from these, they put their health at risk.

What exactly is Khoya powder?

Recipe for Instant Khoya (Mawa Milk Powder) (with Step by Step Photos) (9 Comments and 2 Votes) The Fundamentals of Cooking Khoya (khoa/mawa) is an important ingredient in the production of most Indian sweets (mithai). Traditionally, it is made by simmering the milk until almost all of the moisture evaporates and the solids are reduced.

Is it safe to eat raw Khoya?

Yes and no, depending on the individual’s health. It is made entirely of full fat milk and is used as a base for Indian sweets. It adds a rich milky flavour to mithais and gives them a creamy texture.

Is Mawa the same thing as milk powder?

Milk powder and milk mawa powder can be the same thing if they contain the same amount of fat. In some cases, you may have to look around for mawa powder because many stores only sell powdered nonfat milk, which does not produce the same richness and texture in mawa desserts.

Is the milk powder the same as Khoya?

The primary ingredient is milk powder. However, try to use full fat milk powder whenever possible. It produces the best results. This instant mawa or khoya made from milk powder can be used to make a variety of sweet dishes such as peda, burfi, ladoos, ghujiya, mohanthal, gajar ka halwa, dhudhi ka halwa, and others.

What kind of milk powder is used in sweets?

Powdered Maggi Coconut Milk

This milk powder, made from Sri Lankan coconuts, has a rich and sweet flavour and can be used to make milk, desserts, and other dishes.

How can I tell if my Khoya is genuine?

Simply add a teaspoon of khoya from the packet you purchased from the market to a cup of hot water. Now add a few drops of iodine to the cup. If the khoya turns blue after soaking it in iodine, it has been tainted with starch. If it does not, it is pure and safe to use.

Why isn’t my Burfi turning on?

The burfi will not set if the syrup is undercooked. The syrup must be cooked until it reaches a one string consistency. Once the sugar has dissolved, reduce the heat to “low” and continue to cook the syrup for 5 to 6 minutes. This will produce a one string consistency, so stick to the timings and don’t overcook the syrup.

If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.

Also Read: Ras Malai Recipe