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    Home » Recipes » Indian Sweets » Mawa Burfi or Khoya burfi

    Mawa Burfi or Khoya burfi

    Published On:May 6, 2015 By:Ruchi

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    How to make mawa burfi

    Few days back I updated a post on how to make homemade mawa and had plenty of mawa left on hand. So here come a easy and simple recipe made just with mawa and sugar. Mawa burfi also known as khoya burfi is a popular sweet during festive season. Prepared with homemade mawa, this burfi is so creamy, moist and delicious that with the first bite you take in you will crave for more. Burfi is another name for milk solids which combined with sugar and nuts creates this popular sweet delicacy.

    If using the store bought mawa – grate it first and then add sugar. The secret to this recipe is simple – after adding sugar cook mawa and sugar on a low heat till it becomes a thick dough. If it still feels runny and liquid-y add 1-2 tablespoon milk powder to bring it to that thick dough consistency. 

    The same recipe can be used to make pedas. Experiment and enjoy different flavors –

    • For chocolate burfi – add 1-2 tablespoon of cocoa powder and mix it to the dough, shape like burfi or peda and enjoy.
    • For Kesar burfi – add 1-2 teaspoon of saffron strands to the cooking mawa, add sugar and enjoy!!

    Try my other sweet recipes – Desserts – Meethi Bundi, Kaju Katli, Milk Peda, Angoori Gulab Jamun and much more.

    Mawa burfi or khoya burfi

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    Mawa Burfi or Khoya burfi

    Author : Ruchi
    Homemade mawa combined with sugar, nuts and flavored with cardamom creates this popular sweet delicacy.
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Dessert
    Cuisine Indian
    Servings 20
    Calories 196 kcal

    INGREDIENTS
     

    • 4 cups Thick Mawa
    • 1½ cups Superfine Sugar
    • 1 tablespoon Silvered almonds for garnish
    • 2 tablespoons Crushed Pistachios
    • 1/4 teaspoon Elaichi Powder (Cardamon Powder)
    • 1 teaspoon Ghee
    • 1-2 tablespoon Milk Powder (optional)
    • A few drops of Rose water or any essence
    US Customary – Metric

    INSTRUCTIONS

    • Assemble all the ingredients.
    • Add ghee to a heavy-bottomed pan. Crumble mawa. Mix and cook for 3-4 minutes on a medium-low flame. Add 1 tablespoon of pistachios and save 1 tablespoon for later.
    • Stir in sugar and keep mixing. Do not leave the mawa mixing unattended at any time or it will start sticking to the pan. Add rose essence and mix again.
    • As the sugar will start to melt the mixture will become thin. Continue to cook the mixture on a medium-low flame for another 2-3 minutes.
    • Keep stirring until all the moisture is absorbed and the mixture comes together like a dough. TIP- If the mixture is still thin and runny, add a teaspoon of milk powder, adjust sugar and mix again.
    • Take the pan off the flame and allow it to cool comfortably. Take some dough in your hand knead until smooth and lump-free.
      Chikna Khoya - Ruchiskitchen
    • Grease a tray or a baking tray.
    • Transfer mawa mixture to it and smoothen the top and the edges.
    • Sprinkle eliachi powder…
    • Add the almonds, pistachios, and silver leaf.
    • Set it aside until completely cooled. Cut into squares and enjoy!
    • Good for 1 week if stored in an airtight container.

    NUTRITION

    Calories: 196kcal | Carbohydrates: 25g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 97mg | Potassium: 357mg | Fiber: 1g | Sugar: 25g | Vitamin A: 246IU | Vitamin C: 2mg | Calcium: 239mg | Iron: 1mg
    Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.

    Are you Going to make this recipe? Take a picture and mention @ruchiskitchen! I would LOVE to see how it turned out for you!
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    Comments

    1. Sargam Gupta says

      November 4, 2018 at 9:18 am

      Hi,
      I tried this recipe but my barfi turned brown in colour. Can you help.

      Reply
      • Ruchi says

        November 4, 2018 at 10:41 am

        Sargam, how long did you cook for?
        Brown burfi means mawa was overcooked. Does it look similar to this one – https://www.ruchiskitchen.com/recipe/dodha-burfi-recipe/

        Reply
    2. Heather Saldanha says

      September 20, 2018 at 8:41 am

      Ruchi Thanks for reply. Have to say I did not use ghee but “Cant believe its not butter” which is the worst substitute ever. I think I also microwaved the ricotta too long. I put the whole mix back on the stove, added milk and tried to cook it. I managed to make blocks of it and have to say it is delicious, but you do feel the milk solids when you eat it. I will try again using your tip. Many thanks for all your lovely recipes.

      Reply
      • Ruchi says

        September 20, 2018 at 11:12 am

        Just a note, margarine may be a good substitute in many things but not for this recipe. Margarine/butter contains moisture and replacing ghee with margarine can definitely make a recipe come out differently.
        Microwave the ricotta till its still gooey. When cooled, it will dry out.
        To get rid of the lumps (milk solids) – you need to knead the dough well, once cooled. Hope this helps!

        Reply
    3. Heather Saldanha says

      September 16, 2018 at 2:32 pm

      I made this using ricotta (2 x454 gms) Microwave method to make mawa. In your other recipe for the smaller quantity, i.e. 2,5 cups mawa you use 2 tablespoons ghee and in this recipe for 4 cups you use 1 teaspoon ghee. My mix was quite dry and I think when it has cooled down it will not come out in any kind of pieces. Can you advise? Thanks

      Reply
      • Ruchi says

        September 16, 2018 at 5:15 pm

        Heather, each recipe is different. The quantity of ghee is measured on the basis of moisture in the mawa.
        Coming on to your query – Did you add 1 tablespoon ghee to the cooked mawa (after microwaving)?
        My mix was quite dry and I think when it has cooled down it will not come out in any kind of pieces. Can you advise?
        If the mixture feels dry and crumbly, add 1 tablespoon milk or cream and it will bind well. Keep me posted.

        Reply
    4. Jaya says

      March 16, 2018 at 11:06 pm

      It was awesome! Rose water is the key!

      Reply
      • Ruchi says

        March 17, 2018 at 9:12 am

        Thank you!

        Reply
    5. perween mufti says

      February 7, 2018 at 8:53 am

      very easy to make and delicious

      Reply
      • Ruchi says

        February 7, 2018 at 9:32 am

        Thank you!

        Reply

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