Mawa Dry Fruit Barfi, Khoya Barfi
by Tarla Dalal
mawa dry fruit barfi recipe | khoya dry fruit barfi | mava dry fruit burfi | Indian mawa barfi | with 13 amazing images.
mawa dry fruit barfi recipe | khoya dry fruit barfi | mava dry fruit burfi | Indian mawa barfi is a rich desi Indian mithai. Learn how to make khoya dry fruit barfi.
To make mawa dry fruit barfi, combine the mava and sugar in a deep non-stick kadhai, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Switch off the flame, add the mixed nuts, cardamom powder and nutmeg powder and mix well. Transfer the mixture into a greased aluminium tin and keep aside to cool for 5 hours. Cut the dry fruit barfi into 9 pieces and serve immediately.
Khoya-based barfis are a delight to savour, because they have a rich milky flavour and amazing melt-in-the-mouth texture. This particular mawa dry fruit burfi recipe is all the more special, because it also includes loads of dry fruits and nuts along with delicate spices too!
You will relish the traditional flavour and luxuriant mouth-feel of this special Indian mawa barfi, and not only love its sweetness but also enjoy the fact that it is quite easy to make.
Mawa that is perfectly crumbly in texture is crucial to make this Indian mawa barfi. While it is easily available in the market, we suggest you make mawa at home when you have enough time on hand. Make it advance and store it in the freezer. It stays fresh upto a month.
Besides barfi we have a collection of traditional Indian mithai recipes, to name a few popular ones, like Ghevar Doodh Paak, Mohanthal, Coconut and Rava Ladoo and Petha.
Tips for mawa dry fruit barfi. 1. Prefer a kadhai to make this barfi as it is easy to cook the mawa mixture. 2. Remember to grease the tin with little ghee before transferring the mixture into it. This helps in preventing the mixture from sticking to the tin and also makes demoulding of the pieces easier after cooling. 3. Ensure to keep the barfi in the tin aside for 5 hours. This will help the mixture to set and you will be able to cut it into pieces then.
Enjoy mawa dry fruit barfi recipe | khoya dry fruit barfi | mava dry fruit burfi | Indian mawa barfi | with step by step photos.
Mawa Dry Fruit Barfi, Khoya Barfi recipe - How to make Mawa Dry Fruit Barfi, Khoya Barfi
Preparation Time: Cooking Time: Total Time:
Makes 9 pieces
For Mawa Dry Fruit Barfi
1 1/2 cups crumbled mawa (khoya)
1/2 cup sugar
1/2 cup chopped mixed nuts
1/4 tsp cardamom (elaichi) powder
a pinch of nutmeg (jaiphal) powder
For mawa dry fruit barfi
- For mawa dry fruit barfi
- To make the {span class="bold1"}mawa dry fruit barfi{/span}, combine the mawa and sugar in a deep non-stick kadhai, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Switch off the flame, add the mixed nuts, cardamom powder and nutmeg powder and mix well.
- Transfer the mixture into a greased 100mm. X 100mm. (4"x 4") aluminium tin and keep aside to cool for 5 hours.
- Cut the {span class="bold1"}mawa dry fruit barfi{/span} into 9 equal square pieces and serve immediately.
Dry Fruit Barfi Video by Tarla Dalal
If you like mawa dry fruit barfi
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If you like mawa dry fruit barfi, then also try other Indian mithai recipes like
- quick churma ladoo recipe | instant cashew jaggery ladoo made with roti | dry fruit churma ladoo | with 32 amazing images.
- mohanthal | traditional gujarati mohanthal | rajasthani mohanthal | with 30 images.
- gulab jamun recipe | gulab jamun with khoya | Indian mithai | how to make gulab jamun |
What is mawa dry fruit barfi made of?
- Dry fruit barfi is made of 1 1/2 cups crumbled mawa (khoya), 1/2 cup sugar, 1/2 cup chopped mixed nuts (walnuts , almonds , pistachios and figs), 1/4 tsp cardamom (elaichi) powder and a pinch of nutmeg (jaiphal) powder.
How to make mawa, khoya
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To make homemade khoya (mawa) recipe | how to make mawa at home from milk | khoya recipe without microwave | halwai style khoya or mawa, put 6 cups full-fat milk in a deep non-stick pan.
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Let it come to boil on a high flame. This will take approx. 4 to 5 minutes. Stir twice in between with a spatula.
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When the milk comes to boil, reduce the flame to medium.
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Cook on a medium flame till it reduces to ¾ of its quantity, while stirring occasionally and scraping the sides of the pan. Scraping the sides is necessary to avoid it from burning and also to thicken the milk.
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This is milk after 20 minutes of cooking. At this stage the milk reduces to half its quantity i.e. 3 cups.
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This is milk after another 10 minutes of cooking. It has reduced to ¾ quantity now. You will notice that it looks like rabadi at this stage.
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Continue cooking on a medium flame for 7 more minutes. Remember to keep scraping the sides of the pan.
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This is how it looks after 6 minutes of cooking. Most of the moisture has evaporated, but yet you will notice some bubbles. This indicates that it needs more cooking.
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Continue cooking for 1 more minute, while stirring continuously and scraping the sides of the pan.
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After 1 minute (7 minutes in all), you will notice that the bubbles have reduced and the mixture has thickened. It will also leave the sides of the pan. This is an indication that the mawa (khoya) is almost ready. You might think that it is yet loose and not thick enough. But do not worry, it will thicken on cooling.
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Switch off the flame and transfer the mixture into a flat plate. Keep aside to cool for 30 minutes.
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After cooling, the mawa has thickened and it is ready.
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Use homemade khoya (mawa) recipe | how to make mawa at home from milk | khoya recipe without microwave | halwai style khoya or mawa to make Indian sweets.
How to make mawa dry fruit barfi
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To make mawa dry fruit barfi recipe | khoya dry fruit barfi | mava dry fruit burfi | Indian mawa barfi, add 1 1/2 cups crumbled mawa (khoya) in a deep non-stick kadhai.
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Add 1/2 cup sugar.
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Mix well.
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Cook on a medium flame for 5 minutes, while stirring occasionally. You will get a smooth mixture after cooking. The sugar must have melted and the mawa mixture will leave the sides of the pan.
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Switch off the flame, add 1/2 cup chopped mixed nuts (walnuts , almonds , pistachios and figs).
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Add 1/4 tsp cardamom (elaichi) powder.
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Add a pinch of nutmeg (jaiphal) powder.
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Mix well.
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Transfer the mixture into a greased aluminium tin and keep aside to cool for 5 hours.
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Cut the mawa dry fruit barfi recipe | khoya dry fruit barfi | mava dry fruit burfi | Indian mawa barfi into 9 pieces and serve immediately.
Pro tips for mawa dry fruit barfi
-
Prefer a kadhai to make this barfi as it is easy to cook the mawa mixture.
-
Remember to grease the tin with little ghee before transferring the mixture into it. This helps in preventing the mixture from sticking to the tin and also makes demoulding of the pieces easier after cooling.
-
Ensure to keep the barfi in the tin aside for 5 hours. This will help the mixture to set and you will be able to cut it into pieces then.
| Energy | 177 cal |
| Protein | 6 g |
| Carbohydrates | 17.2 g |
| Fiber | 0.1 g |
| Fat | 9.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 39.4 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 1.4 mg |
| Folic Acid | 0 mcg |
| Calcium | 239.4 mg |
| Iron | 0.4 mg |
| Magnesium | 15 mg |
| Phosphorus | 127.5 mg |
| Sodium | 0 mg |
| Potassium | 0 mg |
| Zinc | 0.2 mg |
Onli sweets recipes
Hi Team Is it possible to use milk powder as mawa is difficult to find in London? Thanks
An amazing mithai.. I love rthe crunchyness from the dryfruits once the barfi is ready and set. I will surely make this on festive occasions.
Love the dry fruits flavored with kewra essence and made into a lovely barfi.