- August 4, 2025
✨ Authentic Khoya Barfi Recipe – Traditional Indian Mithai for Festivals
Khoya Barfi, also known as Mawa Barfi, is a delicious and rich Indian sweet recipe made using reduced milk solids, sugar, and flavored with cardamom. This soft, melt-in-the-mouth mithai is commonly prepared during Diwali, Raksha Bandhan, Holi, and other Indian festivals. If you’re looking for a quick Indian sweet recipe that delivers authentic flavor with minimal effort, Khoya Barfi is the perfect treat.
📋 Ingredients for Khoya Barfi (Serves 12–15 pieces)
| Ingredients | Quantity |
|---|---|
| Khoya (mawa) | 500 grams (unsweetened) |
| Powdered sugar | 180–200 grams |
| Cardamom powder | ½ teaspoon |
| Ghee | 1 tablespoon (for greasing) |
| Chopped pistachios | 2 tablespoons (garnish) |
| Saffron strands (optional) | A few, soaked in 1 tbsp milk |
📝 Use fresh, grainy khoya (batti mawa) for best texture. Avoid soft (chikna) mawa.
🧑🍳 Make Khoya Barfi at Home (Step-by-Step)
✅ Step 1: Prepare the Khoya
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Crumble or grate 500 grams of fresh khoya (mawa) in a heavy-bottomed pan.
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On low flame, cook the khoya while stirring continuously. It will soften and release aroma.
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Roast for about 8–10 minutes, till the color becomes slightly golden and you get a grainy texture.
🔔 Roasting is key to unlocking the rich flavor that makes this an authentic Indian mithai.
✅ Step 2: Add Sugar and Flavor
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Turn off the heat and let the khoya cool slightly for 3–4 minutes.
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Now add powdered sugar and cardamom powder. Mix well.
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If you’re using saffron milk, add it here for added richness and aroma.
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Turn the heat back on low and cook again for 3–4 minutes, just until the mixture thickens.
⚠️ Do not overcook after adding sugar; the mixture will harden too much and become brittle.
✅ Step 3: Set the Barfi
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Grease a square or rectangular tray with ghee.
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Transfer the barfi mixture to the tray and spread evenly using a spatula or spoon.
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Press chopped pistachios gently on top for a festive look.
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Let it set for 1–2 hours at room temperature or refrigerate for faster setting.
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Once firm, cut into squares or diamond shapes using a sharp knife.
🎯 Barfi is ready when it lifts easily from the tray and holds its shape.
📦 Storage Instructions
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Store in an airtight container at room temperature for 3–4 days.
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Refrigerate to extend shelf life up to 7 days.
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Avoid moisture; it can spoil the khoya and cause mold.
🎉 Occasions to Enjoy Khoya Barfi
| Occasion | Why It’s Perfect |
|---|---|
| Diwali | Classic mithai for Diwali celebrations |
| Raksha Bandhan | Ideal for gifting and bhai dooj treats |
| Janmashtami | Offered as bhog to Lord Krishna |
| Holi | Complements colors and thandai! |
| Weddings | Served in wedding boxes and trays |
| Housewarming | A part of auspicious Indian rituals |
🌼 Khoya Barfi represents the richness of Indian culture and tradition during festivals.
📊 Nutrition Facts (Per Piece Approximation)
| Nutrient | Value |
|---|---|
| Calories | 140–160 kcal |
| Carbohydrates | 18–20 g |
| Sugar | 12–15 g |
| Protein | 3–4 g |
| Fat | 6–8 g |
| Saturated Fat | 4–5 g |
| Calcium | 10–12% RDA |
🥄 While indulgent, Khoya Barfi is also a source of protein and calcium.
❓ FAQs – Khoya Barfi Recipe
Can I use store-bought khoya?
Yes. Ensure it’s fresh, unsweetened, and grainy. Always roast store-bought khoya for 5–10 minutes.
Can I make khoya barfi without sugar?
You can use jaggery powder or natural sweeteners, but the flavor and texture will vary.
Why is my barfi not setting?
It may need a few more minutes of cooking or resting. If too soft, refrigerate to firm up.
Can I make it in microwave?
Yes, roast khoya and cook the mixture in a microwave-safe bowl in short 30-second intervals, stirring in between.
🌟 Interesting Facts
Khoya Barfi is one of the most beloved Indian sweets, thanks to its richness, simplicity, and deep cultural roots. Whether it’s Diwali celebrations, a bhog offering, or a homemade mithai box, this sweet never fails to impress.
