Mawa barfi recipe - Swasthi's Recipes (2024)

FAQs

What is mawa barfi made of? ›

This Mawa Barfi is made with khoya/mawa (evaporated milk solids), sugar, nuts and some flavorings. It comes together in 20 minutes, right from the preparation to the cooking.

There are two reason for this, either it is not completely cooked or you had put that burfi mixture on flame while cooking for more than the required time after adding sugar into it.

transfer the grated mawa to a large kadai. also add 150 grams sugar and mix well.

Due to the versatile nature of it, mawa is the main ingredient in an array of Indian sweets ranging from barfis, pedas, ladoos to kalakand and halwas. Kala Gulab Jamun, one of our absolute favorites, is super sweet and made with Chikna Khoya to give it a smooth texture and dipped in sugar syrup.

Khoya is nothing but milk solids obtained by simmering and reducing full fat milk until all the liquid evaporates. It is also known as Mawa or koa. You'll find both sweetened and unsweetened mawa in the market.

Texture: Kaju katli has a fudgy and smooth texture due to the rich silver leaves. It is typically thin, flat, and diamond-shaped. Kaju barfi, on the other hand, has a slightly grainy and crumbly texture due to the addition of milk solids (khoya). It is usually thicker and cut into square or rectangular shapes.

Estimated glycemic load of normal barfi is 60 per 100 gm. Estimated glycemic load of Diabexy Barfi is just 3 per 100g which is 90% lesser than normal sweets. It means that these sweets will have 90% lesser impact on blood sugar level compare to normal sweets.

Can diabetics, heart patients and over weight individuals have Mawa Anjeer Barfi? No, this recipe is not good for diabetics, heart and weight loss. Sugar used in the recipe is also called white poison. It is a simple carbohydrate with zero nutritional value.

Barfi or burfi is a milk-based sweet from the Indian subcontinent with a fudge-like consistency. Its name comes from the Persian and Urdu word (barf) for snow. Barfi is consumed throughout India and Pakistan and is especially popular in North India.

Khoya quite literally translates to Curd in English. It is also referred to as Khoa in some places.

What is the ratio of milk to khoya? ›

To make 1 kg of khoya or mava, approx. 4 litre of milk would be required. The milk to khoya ratio is 4:1.

You can also now find mawa powder—dehydrated and pulverized mawa that you can hydrate with milk or cream—in stores and online. Nonfat dry milk powder is not a good 1:1 substitute for mawa powder in that it lacks any fat. Mawa powder may look like nonfat dried milk powder, but the two are not interchangeable.

Khoa, khoya, khowa or mawa is a dairy food widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh and Pakistan. It is made of either dried whole milk or milk thickened by heating in an open iron pan. It is lower in moisture than typical fresh cheeses such as ricotta.

Made the same way as jalebis, the batter here is made with mawa or khoya, mixed with bit of arrowroot (starch extracted from root stock) and deep fried in piping hot oil. The result is a dark brown thick jalebi that is shaped like a regular jalebi but tastes more like a gulab jamun.

Barfi is one of many milk-based Indian sweets. Traditionally, it would have been made by slowly cooking milk down for hours until it condensed into the dough-like evaporated milk solids known as khoya or mawa. A quicker and easier way of making barfi starts with milk powder instead.

You can also now find mawa powder—dehydrated and pulverized mawa that you can hydrate with milk or cream—in stores and online. Nonfat dry milk powder is not a good 1:1 substitute for mawa powder in that it lacks any fat. Mawa powder may look like nonfat dried milk powder, but the two are not interchangeable.