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
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
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.
- 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.
very easy to make and delicious
Thank you!
It was awesome! Rose water is the key!
Thank you!
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
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.
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.
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!
Hi,
I tried this recipe but my barfi turned brown in colour. Can you help.
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/