Mawa Barfi is a rich Indian sweet made largely of mawa, or khoya concentrated milk product. This is one of the most traditional desserts, and it is a favourite for festivals and special occasions because of its very creamy texture and delicate sweetness. Softer-than-soft squares melt in your mouth, often edged with slivers of almonds, pistachios, or a sprinkle of cardamom for that added aromatic flavour. Mawa barfi Recipe is simple, but it is a detailed recipe that requires a lot of pay. It starts by heating mawa in a pan until it is soft and releases its natural fats. Sugar is added to it, and then the mixture is stirred continuously so it does not get burnt. Through thickening, the mawa will bind together. Depending on the region's variation, one can add a pinch of cardamom powder for fragrance; it is also added along with ghee in other recipes for richness. Once the mixture attains a dough-like consistency, it is spread onto a greased tray, flattened, and then cooled. Cut the cooled mixture into squares or diamonds and garnish it with chopped nuts or edible silver leaf (varq) for a Diwali presentation. This mawa barfi recipe is great for its ease and richness in taste. Whether Diwali, a wedding, or any celebration, mawa barfi is a dessert item that has never gone old in India.

• 250 gms khoya
• 100 gms sugar powder
• 1 tbsp ghee
• 1/2 tsp cardamom powder

• Mawa barfi is perhaps one of India's most favourite sweets. Specially richly creamy to the touch and wonderful to taste, this barfi will surely be a showstopper on festive occasions or just a speciality dessert. Making mawa barfi is relatively easy and requires only a few important ingredients, mainly mawa or khoya, which are at the heart of this delicacy. First, grate 250 gms of mawa finely. This will make it melt in a balanced manner while cooking.
• Keep the grated mawa separate while you get the pan ready.
• Now, in a non-stick pan, add 1 tablespoon of ghee and heat over low flame.
• Ghee not only gives a great fragrance but also prevents the mawa from sticking to the pan.
• As soon as the ghee starts shining from inside the pan, add grated mawa to the pan. It should also be ensured that at this stage, the flame has to be kept at its lowest point to roast the mawa light.
• The mawa needs to be constantly stirred so that it does not get stuck at the bottom of the pan.
• This is more of a patient's requirement but is crucial for your right texture. What you would see while stirring was that the mawa gradually warmed up and started to melt.
• Continue to cook the mawa on low flame for about 10 to 15 minutes, stirring constantly.
• It is done when it starts leaving the sides of the pan and takes the shape of a soft, cohesive mass.
• This gives mawa its intensified flavours and some rich taste, which is hard to resist in the barfi.
• Once the mawa reaches this consistency, one should add sweetness and spice to the mixture.
• Now add 100 gms of powdered sugar along with 1/2 teaspoon of cardamom powder to the cooked mawa.
• The sugar content shall immediately dissolve the mixture, and the warmth of the cardamom powder adds a fragrance to the recipe. Mix it all very well and let it last for another 5 minutes while stirring; thereby, the sugar content gets well incorporated, and the mixture will slightly thicken .
• The cardamom flavour with a sweet layer of mawa is divine. Certainly, anybody within earshot will make a beeline for the kitchen .
• Once nice and well mixed and fudgy in consistency, pour this onto a greased thali or plate .
• Spread the top with a wee bit of ghee so that it doesn't stick .
• Pour this warm mawa mixture onto the greased thali and spread it out even using a spatula, levelling off the top and get uniform thickness .
• This step is very important as this will decide the final shape and size for your barfi .
• Let the mixture sit for some time to cool down. Cut into the desired shapes - squares, diamonds, or whatever shape you like, while the barfi is still warm. You want to make these cuts because slicing when it's fresh and warm is easier. Let the mawa barfi be kept at room temperature for at least 1 hour. This is when the barfi would have set up, and thus, it would become easy to lift and ready for serving.
• An hour later, you'd be surprised by how appetisingly cut pieces of mawa barfi are ready to be relished.
• Each bite holds the perfect amalgamation of creamy texture and sweetness with aromatic spices, a perfect treat to be shared with family and friends. Whether as some festival delicacy or simply as a treat for yourself each day, this recipe of mawa barfi will certainly find its fan following and, sure enough, bring smiles and satisfaction to those who taste it. Enjoy your homemade sweet treat!