Eggless Rose Barfi, Rose Burfi in 5 Minutes
by Tarla Dalal
rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi | with 25 amazing images.
rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi is a tongue tickling mithai which can be served at the end of any Indian meal. Learn how to make instant Indian rose burfi.
To make rose barfi, combine all the ingredients, except the red colour, in a deep bowl and mix well. Divide this mixture into 2 equal portions. Add red colour to one portion and mix well. Keep aside. Spread the white mixture in an even layer in a 150 mm. (6”) diameter thali. Spread the pink mixture over the white mixture in an even layer. Refrigerate for at least 1 hour and cut into 10 equal sized diamond pieces. Garnish each piece with an almond halve and serve chilled.
Rose, whether as a fragrance or a flavour, emanates a sense of coolness! Naturally, this mouth-melting eggless rose barfi is also a chilled dessert, which needs to be refrigerated before serving. This mithai has the power to melt the hardest heart, because it combines the creaminess of paneer and mava with the sweet essence of rose.
5 minute rose khoya barfi requires practically no preparation if you have the ingredients on hand. You just need to plan in advance just to provide for an hour’s refrigeration.
When in a hurry, you can buy readymade paneer. But when you have time on hand, try making paneer at home too. Fresh and soft paneer is the secret of this rose barfi.
Tips for rose barfi. 1. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 2. Rose essence and edible red food colour are easily available in the shops where bakery ingredients are sold. 3. After spreading the second pink layer, ensure to spread it lightly, so the 2 layers do not mix with each other.
Enjoy rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi | with step by step images.
Eggless Rose Barfi, Rose Burfi in 5 Minutes recipe - How to make Eggless Rose Barfi, Rose Burfi in 5 Minutes
Setting Time: 1 hour Preparation Time: Cooking Time: Total Time:
Makes 10 pieces
For Eggless Rose Barfi
1 1/2 cups crumbled paneer (cottage cheese)
1/2 cup crumbled mawa (khoya)
5 tbsp powdered sugar
a few drops of rose essence
4 to 5 drops of edible red colour
For The Garnish
5 almonds (badam) , cut into halves
For eggless rose barfi
- For eggless rose barfi
- To make {span class="bold1"}eggless rose barfi{/span}, combine all the ingredients, except the red colour, in a deep bowl and mix well.
- Divide this mixture into 2 equal portions. Add red colour to one portion and mix well. Keep aside.
- Spread the white mixture in an even layer in a 150 mm. (6”) diameter thali.
- Spread the pink mixture over the white mixture in an even layer.
- Refrigerate for at least 1 hour and cut into 10 equal sized diamond pieces.
- Garnish each piece of {span class="bold1"}eggless rose barfi{/span} with an almond halve and serve chilled.
Rose Barfi video by Tarla Dalal
if you like rose barfi
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If you like rose barfi | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi | then also try our other Indian sweet recipes like
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- kala jamun recipe | black jamun with khoya or mava | Indian mithai recipe | how to make kala jamun at home | with 27 amazing images.
- kaju katli recipe | kaju barfi | kaju burfi | homemade kaju katli diwali special | Indian style cashew barfi |
whats is rose barfi made of?
- what is rose barfi made of? instant Indian rose burfi is made of 1 1/2 cups crumbled paneer (cottage cheese), 1/2 cup crumbled mava (khoya), 5 tbsp powdered sugar, a few drops of rose essence and 4 to 5 drops of edible red colour.
how to make paneer for rose barfi
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To make paneer, rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from getting burnt as the water forms a protective layer between the pan and milk. This is generally done in stainless steel pans but, if you have an old non-stick pan it is advisable to make this extra effort so, that the milk does not burn.
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Rotate the pan in a clockwise motion, so the water spreads evenly in the pan. Discard the water and pour 2 litres of full fat-milk. Full fat milk is highly recommended while making paneer as it yield more chenna after curdling resulting into a thick block of paneer.
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Bring it to a boil on a medium high flame. This would take around 8-10 minutes.
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Learn how to make paneer at home in detail.
for the mixture of rose barfi
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For the mixture of rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi, add 1 1/2 cups crumbled paneer (cottage cheese) in a deep bowl.
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Add 1/2 cup crumbled mava (khoya).
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Add 5 tbsp powdered sugar.
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Add a few drops of rose essence.
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Mix well.
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This is how the mixture looks after mixing. It will bind slightly.
how to make rose barfi
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To make rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi, divide this mixture into 2 equal portions.
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Add 4 to 5 drops of edible red colour to one portion.
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Mix well. Keep aside.
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Spread the white mixture in an even layer in a 150 mm. (6”) diameter thali.
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Even it out with the back of a spoon.
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Spread the pink mixture over the white mixture in an even layer. Ensure to spread it lightly so the 2 layers do not mix with each other.
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Even this layer also with the back of a spoon.
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Make 4 parallel vertical cut at regular intervals.
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No make 4 parallel cut at regular intervals so as to get diamond shaped pieces of rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi.
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Garnish each piece with an almonds (badam) halve.
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Refrigerate for at least 1 hour.
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Serve rose barfi | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi chilled.
pro tips for rose barfi
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If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use.
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Rose essence and edible red food colour are easily available in the shops where bakery ingredients are sold.
-
After spreading the second pink layer, ensure to spread it lightly, so the 2 layers do not mix with each other.
| Energy | 120 cal |
| Protein | 4.5 g |
| Carbohydrates | 9.6 g |
| Fiber | 0 g |
| Fat | 7.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 94.2 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 1.1 mg |
| Folic Acid | 0 mcg |
| Calcium | 178.3 mg |
| Iron | 0 mg |
| Magnesium | 0 mg |
| Phosphorus | 93.4 mg |
| Sodium | 0 mg |
| Potassium | 0 mg |
| Zinc | 0 mg |
Mam,CanWe Use Milk powder instead of khoya? Or other substitute please let know. Love Your Yummy Recipes... Thank You.
Hello I liked this receip but I would like very know how vto make mava? So kindly please guide me . Thanks
Crumbled paneer and mava kya hota h..........paneer and mava ko sekna h kya
i tried the rose barfi but it turned out too soft ,didnot set,therefore couldnot cut it,what did i do wrong,please help as it is a nice recipe and easy to make
Kuch meetha ho jaye....
A yummy healthy sweet treat made in a jiffy. I think its best consumed within 8 hours of preparation and keep it refrigerated till serving.