Burfi Recipe / Mawa Burfi / Khoya Barfi

This Burfi, also known as Mawa Burfi, is a delicious, melt-in-the-mouth treat that is incredibly easy to prepare. It is one of the popular Indian sweets and is made during festivals.

Making the Burfi requires only two main ingredients: mawa (or khoya) and sugar. Further, I have flavored it with cardamom and rose extract.

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• Delicious Mawa Burfi
• Why You Will Love This Indian Sweet
• Ingredients and Notes
• How To Make Khoya Burfi
• Storing Suggestions
• More Indian Sweets
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Delicious Mawa Burfi

Burfi is a traditional Indian sweet that I grew up having for every festival we celebrate in India. However, we primarily use it to celebrate Diwali and the Gujarati New Year.

But, after moving to Canada, I somehow feel that the taste of store-bought burfi is different from what I used to have in India. The solution to this is to make barfi at home.

Making Mawa Burfi is a quick and straightforward process. Additionally, we can add sugar to our preference and flavor it as we like. It takes only 15-20 minutes to make this Mawa Burfi from start to finish.

This burfi recipe is a basic recipe with Mawa and sugar as the main ingredients. Because of using Mawa, the barfi comes out with a slightly granular texture.

Ingredients and Notes

• Mawa (Khoya): I have used store-bought khoya, which is available as a block, and it is hard. We need to grate the Mawa before using it in the recipe. I will highly recommend grating the Mawa rather than crumbling it for quick and uniform cooking. Instead of store-bought khoya, you can also use homemade khoya. Also, you can use softer Mawa, but it will take a little longer to make burfi.
• Sugar: I have used white granulated sugar and added 10 tablespoons of it. However, if you prefer a very sweet barfi, add up to 12 tablespoons (¾ cup) of sugar, or as needed. You can use raw or cane sugar instead of white sugar, but please note that the color of the burfi will be darker.
• Ground Cardamom: Burfi is also available without any flavors and made with only milk solids and sugar. But I love cardamom powder in Indian sweets, and I have added it to this Mawa Burfi. However, you can skip it if you prefer a plain burfi.
• Rose Extract: I like to add a floral note to some sweets, and burfi is one of them. But it is optional, and you can skip it. Instead of rose extract, you can also use Kewra extract.
• Pistachios: I have garnished burfi with chopped pistachios. However, chopped almonds can also be used to decorate or keep the burfi plain, if you prefer.

How To Make Khoya Burfi

Preparations

• If your Mawa is placed in the fridge, take it out and bring it to room temperature.
• This step is optional, but it will help to make the cooking procedure faster.
• Then grate or crumble the Mawa.
• However, I will recommend grating it for an even texture.
• Grease a pan with Ghee, and set it aside.

Making The Burfi

• Heat a heavy-bottomed pan over low to medium heat and add the grated Mawa to it.

• Cook khoya on low heat for 3-4 minutes, stirring continuously.
• Soon, Mawa will start to release moisture, and it will reduce in volume.

• Add sugar to the khoya and mix until well combined.
• I have added 10 tablespoon of sugar, and it makes a moderately sweet barfi.
• After adding the sugar, taste the mixture and add more sugar if necessary.

• As soon as the sugar starts to melt, the consistency of the mixture will change.
• It will become slightly thinner, smoother, and like a paste.
• Stir the mixture continuously.

• Continue cooking the khoya mixture until it becomes slightly thicker, leaves the sides of the pan, and forms a smooth, cohesive lump.
• It will take about 7-8 minutes.
• However, the time may vary slightly depending on the utensil you use and the intensity of the heat.
• Do not overcook this mixture, as it will become chewy and hard. 
• Turn off the heat, add cardamom powder and rose extract.
• Mix well.

Setting The Burfi

• Pour the Mawa mixture into a prepared pan and spread it evenly, maintaining a thickness of at least one inch.
• Using the spatula or the back of a spoon, smooth the top of the mixture and sprinkle with chopped pistachios. 

• Let the Mawa Burfi cool down completely.
• Then, cut it into the desired shape and size.
• Serve the Burfi immediately or refrigerate it in an air-tight container for up to a week.

More Indian Sweets

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