Jump to:About Burfi / Mawa BurfiIngredientsStep by Step DirectionsStoring SuggestionsMore Indian SweetsRecipe Card
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
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
