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.

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.
  6. 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.
  7. 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 blogCoconut burfi7 Cups burfiKaju burfiChocolate burfiAnjeer barfi

Mawa barfi recipe below

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