Mawa barfi recipe
Updated: August 8, 2022, By Swasthi
Mawa barfi recipe – Learn how to make barfi using mawa or khoya with step by step photos. Wishing everyone a very happy new year, may this new year bring in lot of joy and peace to everyone. Year 2015 arrives with a specialty, i.e Vaikunta ekadashi or mukkoti ekadashi falls on the day of new year, a special day when Lord vishnu or Sri Hari is worshipped. To welcome the new year I made an easy mawa barfi that took just 15 minutes.
Barfi is an Indian sweet, traditionally it used to be made by condensing milk and then sweetened with sugar. There are also variations of making barfi without milk like peanut burfi, maida burfi,kaju barfi or coconut barfi. To know more about burfi, you can check this collection of 16 barfi recipes.
Barfi recipe shared here, is an easy one. All we need is mawa and sugar.we also call this as plain barfi, mawa burfi or khoya burfi. To keep it simple i have not used any garnishing, you can use pistas or choco chips to make it look colorful. You can even use kesar/ saffron for added flavor and light color.
If you plan to try this mawa barfi recipe, do stick on to the measurements mentioned below. Otherwise the results might vary and the barfi can turn sticky and get discolored.
Photo Guide
How to make barfi
1. Grease a aluminum foil or use a butter paper/ parchment paper. Keep it ready and set aside.
2. Bring mawa or khoya to room temperature before you crumble it. Then measure it and add to a pan along with sugar, cardamom powder and rose water.
3. Begin to heat on a low flame, stirring constantly.
4. Mawa and sugar will begin to melt and turn gooey.Continue to cook on a low flame stirring constantly.
5. All you need to do is just keep stirring gently till the mixture turns thick and becomes a mass. Do not whisk it vigorously, the end results will be sticky.The mixture should not get discolored, so cook it on a low flame. It took around 8 to 10 minutes for me to get to this stage. but i insist not to go by the timing as this can differ based on your flame or heat and also i take sometime to take the pictures in between.
6.Transfer the mixture to the greased foil. Spread it evenly with the wooden spatula used for stirring. When the temperature comes down slightly, make a square or rectangle.
7. Leave it to cool completely.I left it for around an hour. Cut to desired shapes. I prefer squares since there will be lesser uneven pieces left. When the mixture cools down, it should not be sticky otherwise you will not get good shapes. If it is sticky it means it is slightly under cooked. Then add the milk powder and knead the mixture. Make a square and cut to pieces. Adding milk powder is optional and is only a quick fix to the sticky barfi.
8. Cool mawa burfi completely. The color variations in the pictures are due to the different lighting sources.
Store mawa burfi in air tight jar and refrigerate.
You may like these Indian sweets recipes on the blog
Coconut burfi
7 Cups burfi
Kaju burfi
Chocolate burfi
Anjeer barfi
Mawa barfi recipe below
Mawa barfi
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
240 ml cup used
- 2 1/2 cups mawa crumbled / khoya (12 oz or 340 grams)
- 3/4 cup sugar
- 1 tsp rose essence or kewra essence (optional)
- 1/8 tsp cardamom powder
- ghee for greasing foil
- 2 tbsp nuts chopped (optional)
- 1 to 2 tbsp milk powder (optional, last instruction)
Instructions
- Grease a aluminum foil and set aside.Make sure khoya is at room temperature. Crumble it and measure.Add it to a pan along with sugar, rose water, cardamom powder.
- begin to cook on a low flame stirring, sugar melts and makes the mixture gooey.Continue to cook stirring constantly but gently.
- With in few minutes, the mixture turns to a single mass. Transfer this to the foil and spread it with the spatula. Allow it to cool completely. Cut to desired shapes with a knife or pizza cutter. cool completely and store in a airtight container. Refrigerate and use with in 3 to 4 days.
- This step is optional.If your burfi doesn’t set or turns sticky and you are unable to cut it well. Then add milk powder and knead the mixture. Make a square and then cut it.I did not use.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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Comments
Hi Swasthi,
Another superduper hit recipe! Results for me were excellent!
I didn’t quite get the smooth looking texture that you show in your picture but the end result was still fantastic. It set and cut very nicely.
I can’t thank you enough for posting the step by step pictures in all your recipes. They help me to know what to look for or expect during the cooking process.
Not only am I fan but I’m also a regular user of your recipes and my family thanks you for it.
So thank you for all the effort you put into the instructions, videos and photos.
Question for you: Have you tried sugar substitute when making this barfi for diabetics? If yes, can you recommend the best substitute to use in this recipe that will provide the same end result?
Hi Sapna,
Thank you for the kind words. I guess the smooth texture is due to cooking on low heat. I have never tried with a sugar substitute. Sorry I couldn’t help you much
Hi! I tried to make it, but my khoya wouldn’t melt and stayed as crumbled pieces. What did I do wrong?
Hi,
I guess you have to cook a little longer. Actually there is nothing to go wrong. It just melts as it heats up
This is a perfect recipe. Made mawa barfi today and it took only about 15 minutes. The result is outstanding! Thank you 🙂
I love the simplicity of this recipe. Burfi has always been my favorite sweet and your picture with the plain ungarnished burfi was what drew me towards your recipe as that is exactly how I want my burfi. Tried this several times now and everytime it comes out PERFECT! I follow your recipe exactly and it’s such a fool proof one. Thank you for sharing this along with all your tips. Much appreciated!!!
Hello Neeru,
You are welcome! Glad to know you like it. Thank you so much for leaving a comment.
Can we use milk-mawa powder instead of mawa?
Hi, I over cooked the mixture while making barfi and now it has become extremely chewy. Please suggest what to do. Thanks.
Hi Kanwal,
Sorry to hear this. But there is no way to fix overcooked mawa.
Burfi is looking sooo tempting delesious ??
Thank you!
I tried mawa barfi . Took out of the pan at the right consistency, yet it turned out to be very very hard. Couldnt even cut them into pieces. What might have gone wrong. I hv been cooking from the past 33 years.
Hi Vani,
The mixture is either overcooked or the mawa has starch in it. I made this last week during navratri and turned out just good.
easy to understand
Where do we get mawa or khoya
They are usually sold in frozen sections of super markets. Also in some very large sweet shops and dairy shops where they sell milk products
Hi, I want to express my feeling towards deserts . I truly love mava gulabjamun as well as milk peda . When i was 11th standard my mamma often made the desert for the dinner but now my bhabhi make the recipe and she is also make quite different and delicious recipes .
Hi Swasthi,
did you make the mawa at home or bought it from the store?
if you made it then pls share the recipe.
thanks ☺
Hi Mearl
I used store bought. I never make the home made one since it takes very long.
can we use milk maid instead of sugar
Hello Amrit,
yes you can use milkmaid but follow this recipe of mawa peda. You can make a mawa burfi instead of peda. hope this helps.
can we use condensed milk instead of sugar
Hello Amrit,
yes you can use condensed milk but follow this recipe of mawa peda. You can make a mawa burfi instead of peda. hope this helps.
gud swathi am waiting for condensed milk after cng ur milk peda recepies but nw no need to wait for that condensed milk nce creativity
Thank you
Hai dear happy new year for u and ur family.
Hello Vanitha,
Wish you both a very happy, peaceful and prosperous new year.
Thank you so much for dropping by
🙂
OMG! barfi looks perfect….better than bakery barfi. Happy New Year!!
Thanks Nisa, Happy new year to you all too
🙂
That looks so good. Yummy barfi. happy new year to you too
Thanks. Happy new year Vimitha
🙂