Mava barfi | Khoya 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.
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.
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