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This Mawa Barfi is a rich, creamy, and melt-in-your-mouth Indian sweet. Incredibly delicious, absolutely irresistible and so easy to make.
With very few simple ingredients and such a simple and quick recipe this is one recipe you should keep handy for any festive occasion.
Mawa Barfi is one of my son's favorite sweets and he always insists on getting a box from an Indian store. However, since the lockdown, I couldn't get this for him so I decided to make it for him at home. I wanted something quick and easy that yields the perfect texture of Mawa Barfi.
Mawa Barfi recipe is very simple with just Mawa and sugar and some nuts to garnish this is one recipe you should keep handy for easy and deliciously sweet.
However, it is very important that you follow the ratios and procedure correctly to get the correct texture and taste.
What is the Mawa that is used in Mawa Barfi?
Mawa also popularly known as Khoya/khoa is a very well-used ingredient in Indian cuisine both in savory and sweet recipes. It is made by thickening milk and reducing it to make a thick and grainy. Mawa for Barfi or any other Indian sweet should be soft and grainy with a rich nutty flavor.
Ingredients for Mawa Barfi
Mawa - Always use good quality Mawa/khoya, either homemade or store-bought.
Sugar - Granular or fine sugar.
Cardamom powder - Fresh cardamom powder of green cardamom pods.
Saffron - This is optional, Saffron if used should be fragrant and have beautiful color.
Milk - Whole milk to soak saffron and add flavor for Mawa Barfi.
Ghee - Ghee is needed to grease the plate as well as impart texture and flavor to the Mawa Barfi.
Silver Varak - This is optional and only needed for decoration.
Nuts - Some slivered nuts for garnish.
How to make Mawa Barfi
Firstly Grease a pan or plate or line it with parchment paper or butter paper. This will stop the Barfi from sticking to the plate.
Soak 10 to 12 strands of saffron in 3 tablespoons of warm milk and set it aside for later.
Crumble or grate the Mawa/khoya and measure it using a measuring cup. You will need a well-pressed 2 cups of Mawa.
Heat a saucepan or kadhai and add 1 teaspoon of ghee to it. Add the 2 cups of tightly pressed grated Mawa to the pan and cook it for 3 to 4 minutes till it softens and changes texture.
Now add ½ cup of sugar, mix together and cook for 4 to 5 minutes till the sugar melts and everything is well incorporated and turns into a smooth mixture.
Add saffron-infused milk and â…›th teaspoon Cardamom powder to the mixture and then cook it for 7 to 8 minutes till the mixture comes together and thickens.
Pour the mixture into the greased pan and level it using a greased spatula or butter paper/parchment paper.
Let it cool down for 30 minutes and then put silver arak on top and garnish it with nuts of your choice. I always love garnishing it with pistachios.
Cut it into equal squares and store it in an airtight container. They taste best fresh before refrigerating. It will stay good in the refrigerator for a week.
You can also try some other easy and tasty dessert recipes that I have like Sweet Corn Basundi, Cadbury Chocolate Panna Cotta, New York Style Cheesecake, Kaju Katli.
PLEASE LEAVE A COMMENT BELOW IF YOU HAVE TRIED THE RECIPE. I WOULD LOVE TO HEAR ABOUT YOUR EXPERIENCES. ALSO, REACH OUT TO ME IF YOU HAVE ANY CONCERNS OR QUESTIONS. I WOULD BE HAPPY TO HELP.
Post a photo on my Facebook page or tag me on Instagram with #prajakta_food_lab, you can even tag me on Pinterest with the tag #p3foodlab.
Mawa Barfi
Equipment
- Saucepan /Kadhai
- Spatula
- Plate
- Parchment Paper (optional)
Ingredients
- 2 Cups Mawa/Khoya Crumbled or shredded
- 1.5 Teaspoon Ghee 1 teaspoon for cooking and rest for greasing the tray
- ½ Cup Granular Sugar
- 10 Strands Saffron
- ⅛ Teaspoon Cardamom Powder
- 3 Tablespoon Milk
Instructions
- Take a small bowl with warm milk and soak the saffron in it and set it aside for later
- Crumble or grate Mawa, measure it and set it aside.
- Grease a pan with ghee or line it with parchment paper.
- Take a pan and set it on medium heat, add a teaspoon of ghee to the heated pan.
- Then add the grated khoya/mawa to the pan and cook it for 3 to 4 minutes till the mawa softens and changes texture.
- Add sugar to the pan and cook it further for 4 to 5 minutes till the sugar dissolves and the mixture becomes smooth.
- Add the saffron-infused milk and cardamom powder and cook it for another 3 to 4 minutes on medium-low heat or till the mixture thickens.
- Pour the mixture in the greased pan and level the mixture using butter paper. Set it aside and let it cool for 30 minutes.
- Once it cools and sets properly, add the silver varak and garnish it with slivered pistachios.
- Cut it in equal parts and store them in an air-tight container.
- Serve them fresh and enjoy the beautiful tasty barfi.
Notes
- If the Mawa is too soft the be careful while adding milk. You can use 2 tablespoon instead to avoid the mixture turning runny.
- Keep stirring continuously to avoid burning and browning.
- You can add chopped nuts along with the cardamom and mix it together to get nuts in your bite white eating.
- Do not forget to grease the pan or the Barfi can sticking to the bottom.
Mosaic Art diy
I can't believe I can prepare this now, I loooooove mawa barfi so much, it is delicious!!! Thank you for the recipe.
MELANIE EDJOURIAN
Oh wow, thanks for sharing this. I've had it before and it's lovely. I'd love to try and make it myself.
Prajakta
Do give it a try. I would love to hear back from you.
Renee
The beautiful shine makes these tasty treats so fun to eat!
Fransic verso
This looks so good, I like how easy it is and the toppings look nice.
Prajakta
Thanks
Risa Lopez
Love it, looks so yummy and easy to make.
Polly
I haven't had Mawa Barfi but I would love to give it a try. It looks yummy!
Lyosha
I actually thought this delicious dessert is very hard to make! The taste is so rich I couldn't believe it being so simple. Need to try it at home now
Prajakta
Do tell me how it turned out.
Renata - www.byemyself.com
This dessert sounds just so delicious - but most importantly: It looks just incredibly posh. Too good to be eaten 😉
Prajakta
Oh, it's absolutely delicious, just melts in your mouth.
Laura le Roux
I have never heard of mawa before - is it a grain?
Prajakta
Mawa is milk solids, made by cooking and reducing milk.
Krizzia Scollon
It reminds me of lemon squares and it looks delicious too!
Prajakta
I never thought of it that way. But now I feel they sure do look like lemon squares.
Sydni G
I had never heard of this before I found this recipe! It looks and sounds so good and it seems pretty simple to make. I can’t wait to try it!!
Prajakta
Do give it a try and let me know how it turned out.
Stephanie De Jesus
I miss this!! It's been so long since I last ate one of these and now I can make it at home. Thanks!
Marjie Mare
That looks so good and moist. I am going to try to make it and hopefully, it turns out as pretty as yours. Thanks for sharing the recipe.
Prajakta
Thank you. Do tell me how it turned out.
Nicz Escat
Wow! this is such a really amazing recipe! I would really love to try this one!
Prajakta
Thank you
Adriane
I cannot get over the silver! I thought that was foil. Such a cool recipe!
Prajakta
thank you