Mawa barfi recipe

By Swasthi on August 8, 2022, Comments, Jump to Recipe

Mawa barfi recipe – Learn how to make barfi using mawa or khoya with step by step photos. Wishing everyone a very happy new year, may this new year bring in lot of joy and peace to everyone. Year 2015 arrives with a specialty, i.e Vaikunta ekadashi or mukkoti ekadashi falls on the day of new year, a special day when Lord vishnu or Sri Hari is worshipped. To welcome the new year I made an easy mawa barfi that took just 15 minutes.

Indian milk dessert - mawa barfi recipe

Barfi is an Indian sweet, traditionally it used to be made by condensing milk and then sweetened with sugar. There are also variations of making barfi without milk like peanut burfi, maida burfi,kaju barfi or coconut barfi. To know more about burfi, you can check this collection of 16 barfi recipes.

Barfi recipe shared here, is an easy one. All we need is mawa and sugar.we also call this as plain barfi, mawa burfi or khoya burfi. To keep it simple i have not used any garnishing, you can use pistas or choco chips to make it look colorful. You can even use kesar/ saffron for added flavor and light color.

If you plan to try this mawa barfi recipe, do stick on to the measurements mentioned below. Otherwise the results might vary and the barfi can turn sticky and get discolored.

How to make barfi

1. Grease a aluminum foil or use a butter paper/ parchment paper. Keep it ready and set aside.

2. Bring mawa or khoya to room temperature before you crumble it. Then measure it and add to a pan along with sugar, cardamom powder and rose water.

addition of khoya sugar elaichi to pan to make mawa barfi recipe

3. Begin to heat on a low flame, stirring constantly.

heat the mixture until it melts to make mawa barfi recipe

4. Mawa and sugar will begin to melt and turn gooey.Continue to cook on a low flame stirring constantly.

gooey hot khoya mixture in pan to make mawa barfi recipe

5. All you need to do is just keep stirring gently till the mixture turns thick and becomes a mass. Do not whisk it vigorously, the end results will be sticky.The mixture should not get discolored, so cook it on a low flame. It took around 8 to 10 minutes for me to get to this stage. but i insist not to go by the timing as this can differ based on your flame or heat and also i take sometime to take the pictures in between.

stirring consistently the mixture to make mawa barfi recipe

6.Transfer the mixture to the greased foil. Spread it evenly with the wooden spatula used for stirring. When the temperature comes down slightly, make a square or rectangle.

how mixture on a greased foil to make mawa barfi recipe

7. Leave it to cool completely.I left it for around an hour. Cut to desired shapes. I prefer squares since there will be lesser uneven pieces left. When the mixture cools down, it should not be sticky otherwise you will not get good shapes. If it is sticky it means it is slightly under cooked. Then add the milk powder and knead the mixture. Make a square and cut to pieces. Adding milk powder is optional and is only a quick fix to the sticky barfi.

cut to shapes to make indian mawa barfi recipe

8. Cool mawa burfi completely. The color variations in the pictures are due to the different lighting sources.

Store mawa burfi in air tight jar and refrigerate.

You may like these Indian sweets recipes on the blog
Coconut burfi
7 Cups burfi
Kaju burfi
Chocolate burfi
Anjeer barfi

Mawa barfi recipe below


Mawa barfi

Barfi recipe using mawa or khoya. Mawa or khoya are condensed milk solids readily available in Indian supermarkets and grocery stores.
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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings18 squares

Ingredients (US cup = 240ml )

240 ml cup used

  • 2 1/2 cups mawa crumbled / khoya (12 oz or 340 grams)
  • 3/4 cup sugar
  • 1 tsp rose essence or kewra essence (optional)
  • 1/8 tsp cardamom powder
  • ghee for greasing foil
  • 2 tbsp nuts chopped (optional)
  • 1 to 2 tbsp milk powder (optional, last instruction)


  • Grease a aluminum foil and set aside.Make sure khoya is at room temperature. Crumble it and measure.Add it to a pan along with sugar, rose water, cardamom powder.
  • begin to cook on a low flame stirring, sugar melts and makes the mixture gooey.Continue to cook stirring constantly but gently.
  • With in few minutes, the mixture turns to a single mass. Transfer this to the foil and spread it with the spatula. Allow it to cool completely. Cut to desired shapes with a knife or pizza cutter. cool completely and store in a airtight container. Refrigerate and use with in 3 to 4 days.
  • This step is optional.If your burfi doesn’t set or turns sticky and you are unable to cut it well. Then add milk powder and knead the mixture. Make a square and then cut it.I did not use.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Mawa barfi
Amount Per Serving
Calories 165 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 7mg2%
Sodium 90mg4%
Potassium 12mg0%
Carbohydrates 16g5%
Sugar 8g9%
Protein 6g12%
Vitamin A 155IU3%
Vitamin C 0.3mg0%
Calcium 229mg23%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

barfi recipe

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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Hi! I tried to make it, but my khoya wouldn’t melt and stayed as crumbled pieces. What did I do wrong?

5 stars
This is a perfect recipe. Made mawa barfi today and it took only about 15 minutes. The result is outstanding! Thank you 🙂

5 stars
I love the simplicity of this recipe. Burfi has always been my favorite sweet and your picture with the plain ungarnished burfi was what drew me towards your recipe as that is exactly how I want my burfi. Tried this several times now and everytime it comes out PERFECT! I follow your recipe exactly and it’s such a fool proof one. Thank you for sharing this along with all your tips. Much appreciated!!!

Can we use milk-mawa powder instead of mawa?

5 stars
Hi, I over cooked the mixture while making barfi and now it has become extremely chewy. Please suggest what to do. Thanks.

Burfi is looking sooo tempting delesious ??

I tried mawa barfi . Took out of the pan at the right consistency, yet it turned out to be very very hard. Couldnt even cut them into pieces. What might have gone wrong. I hv been cooking from the past 33 years.

easy to understand

Where do we get mawa or khoya

Hi, I want to express my feeling towards deserts . I truly love mava gulabjamun as well as milk peda . When i was 11th standard my mamma often made the desert for the dinner but now my bhabhi make the recipe and she is also make quite different and delicious recipes .

Hi Swasthi,
did you make the mawa at home or bought it from the store?
if you made it then pls share the recipe.
thanks ☺

can we use milk maid instead of sugar

can we use condensed milk instead of sugar

gud swathi am waiting for condensed milk after cng ur milk peda recepies but nw no need to wait for that condensed milk nce creativity

Hai dear happy new year for u and ur family.

5 stars
OMG! barfi looks perfect….better than bakery barfi. Happy New Year!!

That looks so good. Yummy barfi. happy new year to you too