Burfi Recipe / Mawa Burfi / Khoya Barfi

Burfi or Mawa Burfi is a delicious, melt-in-the-mouth, and beyond-the-easy recipe. It is one of the popular Indian sweets and is made during festivals. Making burfi requires only two main ingredients: Mawa or khoya and sugar. Further, I have flavored it with cardamom and rose extract.

About Burfi / Mawa Burfi

Burfi is a traditional Indian sweet, and I have grown up having it for every festival we celebrate in India. But, mostly, we have it for celebrating Diwali and 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. And the solution for this is to make barfi at home.

Making Mawa Burfi is very quick and straightforward. Also, we can add the sugar as per 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

1. Mawa or Khoya: I have used store-bought khoya, which is available as a block, and it is hard Mawa. We need to grate the Mawa before using it in the recipe. I will highly recommend grating the Mawa rather than crumbling 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.
2. Sugar: I have used white granulated sugar and added 10tbsp of it. But if you prefer very sweet barfi, add up to 12 tablespoon (¾ cup) of sugar or as you require. You can use raw or cane sugar instead of white sugar, but please note that the color of the burfi will be darker.
3. Cardamom Powder: 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.
4. Rose Extract: I like to add a floral note to some sweets, and burfi is one of them. But it is totally optional, and you can skip it. Instead of rose extract, you can also use Kewra extract.
5. Pistachios: I have garnished burfi with chopped pistachios. But chopped almonds can also be used to decorate or keep the burfi plain if you want.

Step by Step Directions

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 even texture.
• Grease a pan with Ghee, and set it aside.

Making Burfi

• Heat a heavy-bottomed pan on low-medium heat and add 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 khoya and mix well. I have added 10tbsp of sugar, and it makes moderately sweet barfi.
• So after adding the sugar, taste the mixture and add more sugar if required.

• 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 moves like one big lump.
• It will take about 7-8 minutes. However the time may little vary depending on the utensil you use and the intensity of the heat.
• Do not overcook this mixture because then burfi 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 evenly, keeping at least one inch of thickness.
• With the spatula or the back of the spoon, smooth the top of the mixture and sprinkle chopped pistachios. 

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

Storing Suggestions

• Mawa Burfi stays for up to a week, stored in an air-tight container and refrigerated. Bring it to room temperature before serving if you want. We like khoya barfi straight from the fridge; however, cold barfi will be firmer in texture.
• Mawa Burfi freezes well. Place it in a freezer-safe container and freeze it for up to two months. Defrost it before serving.

More Indian Sweets

You May Like More Desserts

• Paneer Kheer / Paneer Payasam
• Gajar Halwa / Carrot Halwa / Indian Carrot Pudding
• Shrikhand Recipe / How To Make Shrikhand
• Carrot Burfi (Carrot Fudge) / Gajar Burfi

Recipe Card

Burfi Recipe / Mawa Burfi / Khoya Barfi

By Jigna

Mawa Burfi is deliciously addictive, and it is super quick and easy to make.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Cuisine Indian

Course Sweet

Diet Eggless, Vegetarian

Servings 12 Burfi

Video

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Ingredients

  

1x2x3x

• ▢ 350 g unsweetened Mawa or Khoya
• ▢ 10-12 tablespoon granulated sugar ((add to taste))
• ▢ ¼ teaspoon cardamom powder
• ▢ 2-3 drops of rose extract
• ▢ 8-10 pistachios chopped for garnishing

Instructions

 

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 even Barfi texture.
• Grease a pan with Ghee, and set it aside.

Making The Burfi

• Heat a heavy-bottomed pan on low-medium heat and add 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 khoya and mix well. I have added 10tbsp of sugar, and it makes moderately sweet burfi.
• So after adding the sugar, taste the mixture and add more sugar if required.
• 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 burfi mixture until it becomes slightly thicker, leaves the sides of the pan, and moves like one big lump. It will take about 7-8 minutes. However, the time may vary depending on the utensil you use and the intensity of the heat.
• Do not overcook the burfi mixture because then burfi will become chewy and hard.
• Turn off the heat, add cardamom powder and rose extract. Mix well.

Setting The Burfi

• Pour burfi mixture into a prepared pan and spread evenly, keeping at least one inch of thickness.
• With the spatula or the back of the spoon, smooth the top of the mixture and sprinkle chopped pistachios.
• Let the Mawa Burfi cool down completely. Then, cut it into desired shape and size.
• Serve the Burfi immediately or refrigerate it in an air-tight container for up to a week.

Storing Suggestions

• Burfi stays for up to a week, stored in an air-tight container and refrigerated. Bring it to room temperature before serving if you want. We like burfi straight from the fridge; however, cold burfi will be firmer in texture.
• Mawa Burfi freezes well. Place it in a freezer-safe container and freeze it for up to two months. Defrost the burfi before serving.

Nutrition (Approximate Values)

Serving : 1BurfiCalories : 149kcalCarbohydrates : 17gProtein : 5gFat : 7gSaturated Fat : 4gPolyunsaturated Fat : 1gMonounsaturated Fat : 2gTrans Fat : 1gCholesterol : 6mgSodium : 79mgPotassium : 1mgFiber : 1gSugar : 10gVitamin A : 133IUVitamin C : 1mgCalcium : 199mgIron : 1mg

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