Photo: Gaurav Dhwaj Khadka · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Dessert

Mawa Barfi

Traditional 26. Mawa Barfi recipe

🧺 Ingredients

• 340g mawa/khoya (crumbled or grated)
• 150g sugar
• 1 tsp rose essence or kewra essence (optional)
• ⅛ tsp cardamom powder
• ghee for greasing foil
• 30g nuts, chopped (optional)
• 15g milk powder (optional, for fixing stickiness)

👩‍🍳 How to make Mawa Barfi

1. Melt mawa (8-10 mins, low heat): Combine mawa and sugar in a heavy-bottomed pan on low flame. Stir occasionally as mixture melts (visual cue: mawa and sugar begin to melt, turn gooey, become a single mass).
2. Final mixing (2 mins, low heat): When mixture becomes a single cohesive mass (after 8-10 minutes), add rose essence and cardamom powder. Stir very gently - vigorous stirring causes stickiness (visual cue: mixture is thick, uniform, pulls away from pan sides).
3. Set on foil (1 min): Grease aluminum foil with ghee, transfer warm mixture onto foil. Press down gently with greased spatula to even thickness of approximately ½ inch (visual cue: smooth, even surface).
4. Cool completely (60 mins): Let rest at room temperature for approximately 1 hour until completely firm (visual cue: barfi becomes firm enough to cut cleanly).
5. Cut (3 mins): Cut into 18 squares using a greased knife. If sticky, knead in milk powder as a quick fix (visual cue: clean cuts, smooth edges).

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