(Last Updated on : 10/01/2014)
Mawa Barfi is a delicious Indian dessert
. It is easy to make and can be prepared at home. It is available in various sweet shops round the year. Mawa Barfi can be prepared in various forms. Among them two are as follows.
Ingredients of Mava Burfi
500 Gms khoya
300 Gms. powdered sugar
1 Tsp. cardamom powder
2 Sheets silver foil (edible)
Method of Preparing Mava Burfi
Mix in the sugar.
Put into a heavy saucepan.
Cook on slow flame, stirring continuously.
Cook till the mixture is a very soft lump.
Place on a working board and roll with a rolling pin to 1/2 inch thickness.
Cool a little.
Spread on the working board silver foil carefully and evenly.
Make incisions with knife to cut in the desired size and shape.
Ingredients of Tri Colour Mava Burfi
2 cups Khoya
One fourth cup milk
1cup all purpose flour
3 cups sugar
One fourth cup ghee
Green and orange colours
Method of Preparing Tri Colour Mava Burfi
First fry khoya and all purpose flour in ghee over a low flame for about 5 minutes. Then divide into 3 equal parts
Make syrup of 1/3 sugar and enough water to 1 string consistency. Add one portion of khoya to the all purpose flour mixture and stir well over a low heat. Add 1 pinch of green colour and stir well.
Keep heat in low flame and start preparing second layer. Take another container, make syrup in the same way, add khoya/ all purpose flour mixture, stir well. Do not add colour to this layer.
The first layer will be ready by now. Remove from gas, stir briskly and transfer to a greased plate. Spread evenly. By this time second layer will be almost ready.
Again keep the heat in slow medium and start making the third layer. Stir briskly and spread the second layer on the first layer and press well. This layer should be softer than the first and third layer.
By this time the third layer will be almost ready. Stir briskly and transfer the contents on the second layer. Now press the layers properly so that all layers stick together firmly.
After a wait for around 20 minutes cut them into pieces using a sharp knife.
Remove the pieces carefully, with all the layers intact when still warm.
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