Barfi Recipe | Khoya Barfi
User Reviews
5
Barfi Recipe | Khoya Barfi
Description
The Barfi Recipe focuses on khoya, dried evaporated milk solids, which are crumbled and cooked slowly on low heat. Sugar is incorporated once the khoya softens, and the mixture is stirred until it reaches a thick consistency that starts to leave the sides of the pan.
At this stage, finely chopped nuts such as almonds and pistachios are mixed in along with ground green cardamom powder, contributing fragrance and a nutty crunch. Optionally, saffron soaked in milk can be added to impart color and subtle flavor. The cooked mixture is then set in a greased tray to cool and solidify into barfi pieces.
This sweet has a soft, dense texture and a rich, milky flavor balanced by the sugar and spices. It works well for festive occasions or as a decadent treat alongside tea or coffee.
Key preparation tips include using fresh, sweet khoya without off odors, cooking on low heat to avoid browning or burning, and stirring frequently for even consistency. The recipe’s quantities can be adjusted to make larger or smaller batches.
Ingredients
- 250 grams khoya (mawa or dried evaporated milk solids)
- 5 tablespoons sugar or add as required
- 3 to 4 green cardamom powdered in a mortar-pestle. (about ⅓ teaspoon of cardamom powder, husks removed
- 12 to 15 pistachio finely chopped
- 12 to 15 almonds or cashews - finely chopped
- 12 to 15 trands of saffron - optional
- 1 to 1.5 teaspoons milk - optional
- ¼ to ⅓ teaspoon ghee - for greasing the pan or tray
Instructions
Preparation
- First grate or finely crumble the unsweetened khoya or mawa.
- In a small bowl dissolve the saffron strands in 1 to 1.5 teaspoons of milk. This is an optional step.
- Grease a bit of ghee, on a butter paper or parchment lined on a tray or small baking pan.
Making barfi recipe
- Add the grated khoya in a thick bottomed pan.
- Begin to cook on a low heat for 2 to 3 minutes stirring often.
- Switch off the heat and add sugar.
- Stir to mix. Then turn on the stovetop heat. The whole mixture's consistency will become smooth and slightly thin, due to the sugar getting melted.
- Stir often and continue to cook on a low heat.
- When the mixture becomes slightly thick and starts leaving the sides of the pan, its time for the next step.
- Add chopped almonds, pistachios or your choice of nuts. Also add green cardamom powder.
- Stir to mix and turn off the heat.
- Keep in mind that the time taken to get this consistency right from the time, sugar is added is about 8 to 9 minutes on a low heat. Avoid cooking too much as then the barfi will have a chewy texture.
- Also make a note that this time will vary a couple of minutes here and there, depending on the size, type, quality of the pan and intensity of the heat.
Setting Burfi
- Pour the entire barfi mixture in the greased pan or butter paper.
- Spread evenly keeping 1 inch thickness at the edges.
- Sprinkle the saffron scented milk on the burfi.
- Once the burfi cools, slice into squares or diamond shape.
- Serve Mawa Barfi immediately. You can also store them in an airtight box. These Khoye ki Barfi stay good for about 4 to 5 days in the refrigerator.
Notes
- Use fresh khoya that tastes sweet and milky, without bitterness or sourness.
- Cook the mixture on low heat using a heavy pan, stirring often to prevent caramelizing or burning.
- You may omit nuts or saffron or replace saffron with edible rose water for different flavors.
- Adjust sugar levels according to sweetness preference.
- The recipe can be scaled up or down based on the number of servings desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Barfi Slices
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 4mg | 1% |
| Sodium | 50mg | 2% |
| Potassium | 36mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 89IU | 2% |
| Vitamin B1 (Thiamine) | 0.01mg | |
| Vitamin B2 (Riboflavin) | 0.02mg | |
| Vitamin B3 (Niacin) | 0.1mg | |
| Vitamin B6 | 0.02mg | |
| Vitamin B12 | 0.002µg | 0% |
| Vitamin C | 1mg | 1% |
| Vitamin D | 0.004µg | 0% |
| Vitamin E | 0.2mg | |
| Vitamin K | 0.1µg | |
| Calcium | 129mg | 13% |
| Vitamin B9 (Folate) | 2µg | |
| Iron | 0.2mg | 1% |
| Magnesium | 7mg | 2% |
| Phosphorus | 11mg | |
| Zinc | 0.1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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