barfi recipe, how to make quick khoya barfi | mawa barfi recipe |Cooking With Amanda

quick barfi recipe with step by step pics – a really easy and quick basic recipe of barfi made with khoya or mawa. it took me just about 20 minutes to make this barfi right from the preparation to the cooking.

since the festival season is around the corner, thought of sharing this recipe. usually i just make a few sweets during diwali and ones which are easy to prepare. i avoid making elaborate recipes that take a lot of time. but the passionate & creative cook in me, sometimes goes overboard trying extensive elaborate cooking and thus i end up with new sweets that i have not made before.

this recipe of barfi which i am sharing today is a basic recipe of making barfi. barfis are soft milk based fudge. usually they are made with khoya or mawa, which is dried evaporated milk. there are condensed milk variations too. this method just involves cooking the khoya with sugar and you are done. there is another method in which sugar syrup is made separately and then added. most of the times, i choose the easy way of adding sugar rather than making sugar syrup.

since i have made barfis both with condensed milk and khoya, there are differences in the final texture of both. the mawa barfi, has a slight granular texture whereas the condensed milk barfi has a smooth texture. in the department of taste, both are equally good.

this basic barfi recipe can be adapted to make different kinds of barfi with various flavors. eg adding cocoa powder will give you chocolate barfi. adding rose water or ground rose paste, will give you rose barfi. adding a lot of dry fruits, will give a dry fruit barfi. so for one basic recipe, myriad flavors can be achieved.

lets start step by step khoya barfi recipe:

1. first grate or crumble the unsweetened khoya.

2. in a small bowl dissolve a few saffron strands in 1 tsp of milk. this is an optional step.

3. grease a bit of ghee, on a butter paper lined on a tray or on a thali/tray.

4. add the grated khoya in a thick bottomed pan.

5. begin to cook on a low flame for 2 to 3 minutes stirring often.

6. switch off the flame and add sugar.

7. stir. then turn on the flame. the sugar would start melting.

8. the consistency of the mixture would become slightly thin, due to the melting of the sugar. stir often and continue to cook on a low flame.

9. when the mixture becomes slightly thick and starts leaving the sides of the pan, as you see in the pic below, its time for the next step. avoid cooking too much as then the barfi will have a chewy texture. the time taken to get this texture right from the time, sugar is added is about 8 to 9 minutes on a low flame. the time will vary a couple of minutes here and there, depending on the size, type, quality of the pan and intensity of the flame.

10. add chopped dry fruits (almonds, pistachios) or your choice of dry fruits. also add cardamom powder.

11. stir and cook for a minute. switch off the flame.

12. pour the entire barfi mixture in the greased pan or butter paper.

13. spread evenly keeping 1 inch thickness at the edges.

14. sprinkle the saffron scented milk on the barfi. an optional step.

15. once the khoya barfi cools down, slice into squares or diamond shapes.

16. serve khoya barfi immediately. you can also store them in an air tight box and refrigerate. these barfi stay good for about 4 to 5 days in the refrigerator.

if you are looking for more sweets recipes then do check paneer barfi, coconut barfi, shahi tukra, basundi, paneer kheer and boondi laddu recipe.

quick khoya barfi recipe below:

barfi recipe: quick khoya barfi

barfi recipe - quick easy of barfi made with khoya or mawa.

Author: dassana

Recipe type: dessert

Cuisine: north indian

Serves: 14 to 15 barfi slices

Ingredients

250 gms unsweetened khoya/mava/evaporated milk
5 tbsp sugar or add as required
3 to 4 cardamoms, powdered in a small grinder or mortar-pestle, about ¼ to ⅓ tsp of cardamom powder, husks removed
12 to 15 pistachios, finely chopped
12 to 15 almonds or cashews, finely chopped
a pinch of saffron (optional)
1 to 1.5 tsp milk (optional)
about ¼ to ⅓ tsp ghee for greasing the pan or tray

Instructions

first grate or crumble the unsweetened khoya.
in a small bowl dissolve a few saffron strands in 1 tsp of milk. this is an optional step.
grease a bit of ghee, on a butter paper lined on a tray or on a thali/tray.
add the grated khoya in a thick bottomed pan.
begin to cook on a low flame for 2 to 3 minutes stirring often.
switch off the flame and add sugar.
stir. then turn on the flame. 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 flame.
when the mixture becomes slightly thick and starts leaving the sides of the pan, as you see in the pic in step number 9, its time for the next step. avoid cooking too much as then the barfi will have a chewy texture. the time taken to get this texture right from the time, sugar is added is about 8 to 9 minutes on a low flame. the time will vary a couple of minutes here and there, depending on the size, type, quality of the pan and intensity of the flame.
add chopped dry fruits (almonds, pistachios) or your choice of dry fruits. also add cardamom powder.
stir and cook for a minute. switch off the flame.
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 barfi.
once the barfi cools down, slice into squares or diamond shapes.
serve khoya barfi immediately. you can also store them in an airtight box. these barfi stay good for about 4 to 5 days in the refrigerator.