Khoya Barfi: A Quick and Delicious Recipe

wellhealthorganic.com Khoya Barfi: Discover the delight of crafting a delectable Indian treat with this speedy Barfi Recipe. Mawa Barfi, a scrumptious sweet, is effortlessly whipped up using khoya/mawa (evaporated milk solids), sugar, nuts, and a hint of flavorings. From prep to plate, this delight comes together in just 20 minutes.

Khoya Barfi

Prep Time: 6 minutes

Cook Time: 14 minutes

Total Time: 20 minutes

Cuisine: North Indian

Course: Desserts

Diet: Gluten Free, Vegetarian

Difficulty Level: Moderate

Ingredients:

• 250 grams Khoya
• 5 tablespoons sugar, or as needed
• 3 to 4 green cardamoms, powdered (about ⅓ teaspoon of cardamom powder, husks removed)
• 12 to 15 pistachios, finely chopped
• 12 to 15 almonds or cashews, finely chopped
• 12 to 15 strands of saffron (optional)
• 1 to 1.5 teaspoons milk (optional)
• ¼ to ⅓ teaspoon ghee (for greasing the pan or tray)

Also Read: Veg Clear Soup

Instructions:

Preparation:

1. Begin by grating or finely crumbling the unsweetened khoya or mawa.
2. Optional step: Dissolve the saffron strands in 1 to 1.5 teaspoons of milk in a small bowl.
3. Apply a thin layer of ghee to a sheet of butter paper or parchment placed on a tray or small baking pan.

Making Barfi:

1. In a thick-bottomed pan, add the grated khoya.
2. Cook on low heat for 2 to 3 minutes, stirring often.
3. Turn off the heat and add sugar. Mix well, then turn on the stove.
4. Cook on low heat until the mixture turns smooth and slightly thin due to the melted sugar.
5. Stir frequently and continue cooking until the mixture thickens and starts leaving the sides of the pan.
6. Add chopped almonds, pistachios, or your choice of nuts, along with green cardamom powder. Mix well and turn off the heat.

Note: The total cooking time from adding sugar should be about 8 to 9 minutes on low heat. Avoid overcooking to prevent a chewy texture.

Setting Barfi:

1. Pour the barfi mixture into the greased pan or onto butter paper.
2. Spread evenly, maintaining a 1-inch thickness at the edges.
3. Optional: Sprinkle the saffron-scented milk over the barfi.
4. Once cooled, slice into squares or diamond shapes.
5. Serve Mawa Barfi immediately or store in an airtight container. These Khoye ki Barfi will keep well for about 4 to 5 days in the refrigerator.

Also Read: Makhane Ki Kheer

Notes:

• Ensure the khoya or mawa is fresh and sweet tasting, without any bitter or sour notes.
• Customize by adding your preferred nuts or omitting them altogether. Saffron can also be skipped.
• Instead of saffron, consider adding 2 to 3 teaspoons of edible rose water to the khoya burfi mixture.
• Cook the barfi mixture on low heat, using a sturdy, heavy pan, and stir frequently to prevent browning, caramelization, or burning.
• The recipe can be scaled up to increase quantities for larger batches.