Mava is an important ingredient of mava barfi. Mava or khoya is an evaporated milk solid, which is the base for mava mithai. Mava barfi is one of the irresistible Indian sweets with a creamy sweet texture, which melts in the mouth.
Mava or Khoya barfi is not only a tasty but also a very quick and easy recipe. It is one of the quick recipes for Diwali sweets and other celebrations. For making mava barfi, we can use homemade mava or we can use readymade mava as well. Make sure to use a thick or non-stick pan to make this recipe efficient.
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Mava barfi | Khoya barfi
Ingredients
- 200 gram mava/khoya/khava
- 6 tablespoons sugar
- 1 tablespoon ghee
- Pistachios for garnishing.
Instructions
- Firstly, grate the mava or crumble it properly to avoid lumps.
- Heat a thick bottom kadhai or a non-stick khadhai. Add a tablespoon of ghee to it and transfer the grated mava to it.
- Stir the mava continuously on low flame. Cook it until it softens and starts to leave the sides of kadhai. It takes around 10-12 minutes.
- Now add sugar to it and mix it continuously. Make sure to not burn mava.
- Cook it until the mixture becomes thick and leaves the sides of kadhai. It takes around 10 more minutes.
- Turn off the flame. And transfer the mixture to a greased tray or a greased plate immediately.
- Spread it evenly. Now, spread grated pistachios on it and press it gently.
- Allow it to cool completely. For more firm barfi, keep it in a refrigerator for a couple of hours.
- Now, cut it into a medium-sized square shape. Our homemade mava barfi is ready to serve.
Notes
- Store khoya barfi in an airtight container in a refrigerator.
- We can store it for 5-6 days.
How To Make Khoya Barfi [Mava Barfi] With Step-by-step Pictures:
1. Firstly, grate the mava or crumble it properly to avoid lumps.
2. Heat a thick bottom kadhai or a non-stick khadhai. Add a tablespoon of ghee to it and transfer the grated mava to it.
3. Stir the mava continuously on low flame. Cook it until it softens and starts to leave the sides of kadhai. It takes around 10-12 minutes.
4. Now add sugar to it and mix it continuously. Make sure to not burn mava.
5. Cook it until the mixture becomes thick and leaves the sides of kadhai. It takes around 10 more minutes.
6. Turn off the flame. And transfer the mixture to a greased tray or a greased plate immediately.
7. Spread it evenly. Now, spread grated pistachios on it and press it gently. Allow it to cool completely. For more firm barfi, keep it in a refrigerator for a couple of hours.
8. Now, cut it into a medium-sized square shape. Our homemade mava barfi is ready to serve.
10. Store khoya barfi in an airtight container in a refrigerator. We can store it for 5-6 days.
