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    Home » Recipes » Burfi

    Instant Mawa Burfi - Two Ingredients Dessert

    Published: Jul 18, 2017 · by Nisha

    Jump to Recipe Print Recipe

    Instant Mawa Burfi - Grace any special occasion with quick and easy burfi made with just two main ingredients - Mawa and Sugar.

    Jump to Recipe Print Recipe 

    Instant burfi made with mawa (dried form of evaporated milk) and sugar. If you omit the toppings this recipe is actually made with just two ingredients - Mawa & Sugar. Grace your special occasion with this instant dessert! This is an absolute treat for those who love milk based sweets.

    5 from 3 votes
    Instant Mawa Burfi
    Print
    Khoya Burfi
    Prep Time
    5 mins
    Cook Time
    15 mins
    Total Time
    20 mins
     

    Instant Mawa Burfi - Grace any special occasion with quick and easy burfi made with just two main ingredients - Mawa and Sugar. 

    Course: Dessert
    Cuisine: Indian
    Servings: 10
    Author: Nisha
    Ingredients
    For Burfi
    • 1.5 Cups tightly packed Mawa (Unsweetened Khoya)
    • 1 Cup Sugar
    • ½ teaspoon Elaichi | Cardamom Powder
    • ½ tablespoon Ghee, divided
    For Garnishing
    • 3 tablespoon crushed nuts - Cashews, Pistachios, Almonds
    Instructions
    1. Grate the Mawa and keep it aside.

    2. Heat a heavy bottomed pan and add 1 teaspoon of ghee. Add the grated mawa and keep stirring for about 2-3 minutes. Keep the flame on low-med. 

    3. Then add the sugar. Continuously stir until the sugar melts. It might take few minutes and it will slightly liquidize once the sugar melts completely. 

    4. Keep stirring until it thickens. Add the remaining ghee and in few minutes it forms as one ball and it starts to leave the sides of the pan without sticking to it. 

    5. Add half the crushed nuts and Cardamom powder. Mix it well and immediately transfer it to the greased plate. 

    6. Spread it evenly and then sprinkle the remaining crushed nuts on top. Slightly press it. Let it cool. Once it cools slightly, start making pieces. Allow it to set and cool completely. Then break it into pieces and store it in an air tight container. 

    Recipe Notes
    1. It is very important to cook in a low flame. If not, it will get burned quickly. 
    2. Use a heavy bottomed pan if possible. It will also help in preventing the burfi from burning. 

     

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    Reader Interactions

    Comments

    1. Priya Srinivasan says

      August 24, 2017 at 6:44 am

      stunning nisha, love the styling! mawa itself makes me drooling, love it totally!

      Reply
    2. Veena Krishnakumar says

      August 03, 2017 at 2:30 am

      Nisha this looks super easy ans super tempting!!Awesome click!!

      Reply
    3. Chef Mireille says

      August 02, 2017 at 5:59 pm

      looks absolutely delicious - I must try it

      Reply
    4. Sapana says

      July 30, 2017 at 8:29 pm

      This is one of my favourite barfis. Looks too good.

      Reply
    5. PRADNYA says

      July 27, 2017 at 4:33 am

      such an easy recipe and lovely dish used in the pic, looks lovely

      Reply
    6. Mayuri Patel says

      July 27, 2017 at 4:11 am

      Love mawa burfis anytime compared to the milk powder ones. Love the pic.

      Reply
    7. Srivalli Jetti says

      July 25, 2017 at 1:14 pm

      The burfi looks stunning Nisha and with just two ing, this is so easy to make!

      Reply
    8. Vaishali says

      July 22, 2017 at 2:51 am

      Just two ingredients ! Wow this is a lovely recipe ! Must try it .

      Reply
    9. Rafeeda - The Big Sweet Tooth says

      July 20, 2017 at 1:16 pm

      Oh so tempting! Amazing clicks too...

      Reply
    10. PJ says

      July 20, 2017 at 9:28 am

      Beautiful click and delicious dessert!!!

      Reply

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    About Nisha

    Nisha freelances as a food & product photographer/recipe developer & content creator in the F&B space.

    She loves everything about food and their stories! You can find her mostly in the kitchen trying to whip up something or reading culinary anecdotes.

    Learn more about me →

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