Barfi Recipe | Mawa Barfi | Khoya Barfi
This barfi recipe made with mawa (khoya) is soft, creamy, rich, melt-in-the-mouth, and uber delicious! Here's a step-by-step video recipe that shows you how to make halwai-style mawa barfi at home.
Servings 10 pieces
Ingredients
- 250 grams mawa, approx 2.25 cups lightly packed
- 125 grams granulated sugar, refer notes
- 1 teaspoon ghee or oil, to grease the pan and spatula
- 2 sheets of silver vark, optional
Instructions
- Grease a pan or tray with ghee, line with parchment paper overhang (extra paper hanging over the sides). I used a 7 x 5 x 0.5 inch (L x B x H) pan.
- Add grated or crumbled mawa into a heavy-bottomed kadai or pan. Roast it on low heat, for about 1 to 2 minutes, or just until it begins to warm and melt.
- Add sugar, mix well, stirring continuously.
- Sugar will melt and release moisture due to which the mixture will become runny.
- Continue cooking on low heat, stirring frequently, until the mixture begins to thicken and leave the sides of the pan. When you see the large bubbles bursting, cook for another minute.
- Switch off the heat. Continue mixing vigorously until the mixture cools down slightly, for about 3 to 4 minutes.
- Immediately transfer the mixture to the prepared pan, flatten it using an offset spatula or the back of a spoon. Allow it to set for about 6 to 8 hours or overnight at room temperature. This will depend on the size and thickness of your pan.
- Lift the parchment paper out of the pan. Garnish with silver varak.
- Cut into desired sized pieces. Enjoy khoye ki barfi!
Video
Notes
If using frozen mawa, you will need to add 3-4 tablespoons of milk, since it does not melt easily.
I used 125 grams of sugar, which is about 1/2 cup + 2 teaspoons of sugar. It was perfect for us. If you prefer a less sweet barfi, reduce the sugar to 1/3 cup.
Since I've cut the barfi into rectangular shapes, I got about 10 pieces. But you can cut it in squares to get double the amount.
Measuring cup used, 1 cup = 250 ml