Preparation

Cup of Yum
1. First grate or finely crumble the unsweetened khoya or mawa.
2. In a small bowl dissolve the saffron strands in 1 to 1.5 teaspoons of milk. This is an optional step.
3. Grease a bit of ghee, on a butter paper or parchment lined on a tray or small baking pan.

Making barfi recipe

1. Add the grated khoya in a thick bottomed pan.
2. Begin to cook on a low heat for 2 to 3 minutes stirring often.
3. Switch off the heat and add sugar.
4. 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.
5. Stir often and continue to cook on a low heat.
6. When the mixture becomes slightly thick and starts leaving the sides of the pan, its time for the next step.
7. Add chopped almonds, pistachios or your choice of nuts. Also add green cardamom powder.
8. Stir to mix and turn off the heat.
9. 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.
10. 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

1. Pour the entire barfi mixture in the greased pan or butter paper.
2. Spread evenly keeping 1 inch thickness at the edges.
3. Sprinkle the saffron scented milk on the burfi.
4. Once the burfi cools, slice into squares or diamond shape.
5. 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.