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.
Video
Ingredients
- 350 g unsweetened Mawa or Khoya
- 10-12 tablespoon granulated sugar (or 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 an even Barfi texture.
- Grease a pan or container 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 burfi.
- 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 forms a smooth, cohesive 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, as this will cause the burfi to become chewy and hard.
- Turn off the heat, add cardamom powder and rose extract. Mix well.
Setting The Burfi
- Pour the burfi mixture into a prepared pan and spread it evenly, maintaining the thickness of at least one inch.
- Using the spatula or the back of a spoon, smooth the top of the mixture and sprinkle 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.
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 desired. 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 store it in the freezer 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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