Burfi Recipe / Mawa Burfi / Khoya Barfi
Mawa Burfi is deliciously addictive, and it is super quick and easy to make.
Video
Ingredients
- 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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