Mawa Barfi is an easy, and tasty traditional Indian sweet. It is also known as khoye ki barfi. For this barfi recipe, I have made instant khoya (mawa) from scratch at home. During the festive season try this homemade gluten-free barfi to make your celebration more special.
Barfi or burfi is a dense, square shape Indian fudge. It is one of the most popular Indian sweets (mithai).
Every Indian sweet shop makes and sells a variety of Barfi such as kaju barfi, besan barfi, khoya barfi, chocolate barfi, coconut barfi, and so on.
It is a milk-based sweet often flavored with nuts, cardamom, saffron, and dry fruits.
Mawa (Khoya) Barfi
Mawa is a dried or thick evaporated milk mainly used to make Indian sweets and desserts. It is also known as khova (khoya).
For this barfi recipe, you do not need readymade mawa. You can make it from scratch with only 2 ingredients – milk powder (dairy whitener) and milk.
My easy mawa barfi recipe requires only 4 ingredients. And the end result is delicious to the core without any preservatives and artificial flavors.
You need mainly 4 ingredients to make the best mawa barfi at home.
The additional ingredients like saffron and nuts are optional even without them the barfi tastes scrumptious.
Milk: Full-fat milk is the best for making any type of Indian sweet.
Sugar: Use powdered white sugar. Adjust the quantity as per personal taste preference.
Milk Powder: An unsweetened dairy whitener or milk powder is required for making khova.
Cardamom Powder: It gives a sweet flavor and aroma to the barfi.
Saffron: For light golden color, aroma, and sweet taste.
Nuts: Almond flakes, chironji, and sliced pistachio are layered on top of barfi.
Watch Mawa Barfi Recipe Video
You can store barfi at room temperature in an airtight container lined with parchment paper for 1 – 2 days. It remains highly soft and mouth melting.
Do not leave barfi at room temperature for more than 2 days especially in a hot and humid tropical climate.
For longer shelf life of 7 – 10 days, store it in the refrigerator. After storing it in the refrigerator, the texture of the sweet becomes slightly dense.
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Mawa Barfi Recipe
- Heavy Bottom Kadhai
- 2 Cup milk powder (dairy whitener), unsweetened
- ⅔ Cup full-fat milk
- ½ Cup powdered white sugar
- 1 teaspoon cardamom powder (elaichi powder)
- 1 teaspoon saffron (kesar)
- 2 tablespoon milk
- ¼ Cup sliced almonds and pistachio
- Soak saffron strands in warm milk. Set aside while preparing the barfi mixture.
- Add milk powder and milk in a heavy bottom kadhai. Turn on the heat. Start mixing till milk powder is nicely dissolved in milk. There should not be any lumps. This is STAGE 1.
- Maintain gas flame between low to medium. Keep stirring the milk mixture, after a few minutes it will start thickening. This is STAGE 2.
- Add cardamom powder and soaked saffron milk. Stir to combine in the barfi mixture. Keep stirring the barfi mixture. After 5 minutes, it will come together like a soft, non-sticky dough. This is STAGE 3. Turn off the heat.
- Transfer the barfi mixture to a wide mixing bowl. Allow to cool down completely.
- Once it is cool, add powdered sugar and mix nicely to form a dough.
- Line a square glass tray or baking sheet with parchment paper. Transfer the barfi mixture into the tray. Press using a spatula to make a square shape of half inch even thickness. Cover and keep the barfi in the refrigerator for 1 – 2 hours or overnight.
- Once barfi is set, cut it into equal size squares.
- Serve mawa barfi immediately or store it in the refrigerator.
- Make sure the barfi mixture is not hot or warm while mixing sugar. Else, it will start melting.
- If the barfi mixture seems way too sticky, keep it in the refrigerator for 20 – 30 minutes.
- Taste the milk powder and add the sugar accordingly.
- Adding saffron is an optional step. It does not affect the texture of the barfi.