My easy mawa barfi recipe requires only 4 ingredients including homemade, instant khoya (evaporated milk) .
Estimated reading time: 2 minutes
- About Barfi
- Ingredients You’ll Need
- Watch Mawa Barfi Video
- Storage Suggestion
- Mawa Barfi Recipe
About Barfi
Barfi or burfi is a 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, nariyal barfi , and so on.
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 at home with only 2 ingredients.
Ingredients You’ll Need
- 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 flavour and aroma to the mawa barfi.
Optional Ingredients
- 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 Video
Storage Suggestion
You can store mawa 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.
Store it in the refrigerator for a longer shelf life of 7 – 10 days. After storing it in the refrigerator, the texture of the sweet becomes slightly dense.
More Indian Sweet Recipes for you to try
- Jalebi
- Atta Ladoo
- Besan Ladoo
- Sattu Ke Laddu
- Kesar Mawa Ghujia
- Kesar Mawa Modak
- Khoya Gulab Jamun
- Instant Coconut Ladoo
Ingredients
- ▢ 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
Instructions
- 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.
Recipe Notes:
- 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.
Nutrition
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Mawa Barfi Recipe
Equipment
- Heavy Bottom Kadhai
- Mixing Bowl
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
One of the most popular Navratri dishes is Kuttu Ki Puri. This puri recipe makes it possible to make perfectly crispy, puffed-up puris every time.
Estimated reading time: 6 minutes
- What is Kuttu?
- Ingredients You’ll Need
- How To Make Kuttu Puri
- My Tried and True Tips
- Kuttu Ki Puri Recipe
During Hindu festivals and fasts like Navratri, Janmashtami, or Mahashivratri, people often observe a “falahari” diet , which consists of simple, sattvic foods that are permitted during these periods. Kutti Ki Puri is one of the staple falahari puri recipes that everyone loves.
While the idea of making puris from a gluten-free flour might sound intimidating, the secret lies in using boiled potatoes to bind the dough, which gives the puris a soft interior and a delightful crunch on the outside.
What is Kuttu?
Kuttu is the Hindi name for buckwheat flour. Despite its name, buckwheat is not related to wheat and is actually not a grain. Kuttu flour has a nutty, earthy flavour that pairs wonderfully with a variety of Navratri curries and side dishes.
IngredientsYou’ll Need
- Buckwheat Flour (kuttu atta) finely milled. Make sure its not rancid or stale otherwise puri will taste bitter.
- Boiled Potato , peeled and grated to give a crisp texture and binding to the puri.
- Cumin Powder and seeds (jeera) for flavour.
- Ghee for binding the dough and deep frying the puri.
- Rock salt (Sendha Namak) to taste and chopped coriander leaves.
How To Make Kuttu Puri
1. Prepare the Dough:
- In a large mixing bowl, combine the Kuttu flour, grated boiled potato, cumin powder, seeds, coriander leaves, and rock salt.
- Use your hands to mix. The grated potato will moisten the flour. Add only a teaspoon of water at a time. Too much water will make the dough sticky and difficult to work with.
- Knead the ingredients into a smooth, firm dough. The dough should not be too soft or too hard.
2. Rest the Dough:
- Once the dough is ready, cover it with a damp cloth and let it rest for about 15 minutes. This step is crucial as it allows the flour to hydrate and the dough to become more pliable, which prevents the puris from breaking while rolling.
3. Roll the Puris:
- Heat the oil or ghee for deep frying pan over medium-high heat.
- Divide the dough into small, equal-sized balls.
- Grease your palms with a little oil. Place a dough ball between two small pieces of plastic wrap/sheets. Gently flatten it with your palm and then carefully roll it into a small, thick disc of about 3-4 inches in diameter. The puris should not be too thin.
4. Fry Kuttu Puris:
- Carefully slide one rolled puri into the hot oil. The oil should be hot enough to sizzle the moment the puri is dropped in.
- Using a slotted spoon or spatula, gently press the puri down in the center. This will encourage it to puff up.
- Once the puri puffs up, flip it over and fry the other side until it turns golden brown and crispy. This should only take a few seconds on each side.
- Remove the puri from the oil and place it on a paper towel to drain excess oil.
- Continue the process with the remaining dough balls.
Serve the Kuttu Ki Puri with your choice of falahari sabzi and raita. Kuttu Ki Puri is best enjoyed hot and fresh.
It is traditionally served with:
- Aloo Ki Sabzi – a spicy, delicious North India Style potato curry.
- Kaju Makhana Sabzi without onion or garlic for fasting feast.
- Dahi Potato Curry is another favourite of my family with kuttu puri.
- Arbi Ki Sabzi made with colocasia (taro) root .
- Boondi Raita – provides a cool contrast to the hot puris.
- Dahi with a spoonful of sugar.
My Tried and True Tips
- The Right Potato: Use a starchy potato variety that binds well. Make sure the potato is completely cool before you grate it, as a warm potato will make the dough sticky.
- The Dough is Key: The consistency of the dough is the most important factor. It should be firm but soft enough to knead without adding much water. If you’re struggling with the dough sticking, dust your rolling surface lightly with a little extra Kuttu flour.
- Hot Oil is a Must: Ensure your oil is at the right temperature. If it’s not hot enough, the puris will absorb too much oil and become soggy. If it’s too hot, they will brown too quickly without cooking through.
- Handle with Care: Kuttu dough is delicate. Be gentle while rolling and frying the puris to prevent them from tearing.
- Pro-Tip: Follow my detailed guide on how to make perfect puri each time without fail.
More Navratri Recipes for you
- Suji Ka Halwa
- Vrat Ki Kheer
- Lauki Ki Kheer
- Vrat Ki Aloo Tikki
- Sabudana Khichdi
Ingredients
- ▢ 1 Cup kuttu ka atta (buckwheat flour)
- ▢ 1 large size potato, boiled and peeled
- ▢ ½ teaspoon cumin seeds (jeera)
- ▢ ¼ teaspoon cumin powder (jeera powder)
- ▢ 1 tablespoon ghee (clarified butter) + more for deep frying
- ▢ 1 tablespoon chopped coriander leaves
Instructions
- In a large mixing bowl, combine the Kuttu flour, grated boiled potato, cumin powder, seeds, coriander leaves, and rock salt.
- Mix nicely. The grated potato will moisten the flour. Add only a teaspoon of water at a time. Too much water will make the dough sticky and difficult to work with. Knead the ingredients into a smooth, firm dough. The dough should not be too soft or too hard.
- Once the dough is ready, cover it with a damp cloth and let it rest for about 15 minutes.
- Heat the oil or ghee for deep frying pan over medium-high heat. Divide the dough into small, equal-sized balls.
- Grease your palms with a little oil. Place a dough ball between two small pieces of plastic wrap/sheets. Gently flatten it with your palm and then carefully roll it into a small, thick disc of about 3-4 inches in diameter. The puris should not be too thin.
- Carefully slide one rolled puri into the hot oil. Using a slotted spoon or spatula, gently press the puri down in the center. This will encourage it to puff up. Once the puri puffs up, flip it over and fry the other side until it turns golden brown and crispy.
- Remove the puri from the oil and place it on a paper towel to drain excess oil. Continue the process with the remaining dough balls.
- Serve the Kuttu Ki Puri with your choice of falahari sabzi and raita.
Recipe Notes:
- After binding, resting the dough allows the flour to hydrate and the dough to become more pliable, which prevents the puris from breaking while rolling.
- Make sure to grease your hands, rolling pin, and plastic sheets nicely before rolling the puri.
- Kuttu Puri are not ideal for storing. It is best to serve them hot and fresh.
Nutrition
We follow a strict NO SPAM Policy
