Burfi and its Variations - Traditional Recipe
Barfi ki Varieties, Khoya or Mawa se
Burfi/barfi is a common Indian sweet. It comes in scores of different varieties and flavours, sometimes made into 2-3 tiers of different flavours and colours. This is the original, traditional way of making burfi/barfi, using khoya or mawa 1 or khoya or mawa 2 condensed milk solid. This recipe is for making plain khoya burfi, with instructions on how to make other flavours. Burfies are quite easy to make so why not give them a try! Makes 20-25 pieces.
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Ingredients
| • | For basic burfi/barfi: |
| • | 200 gm. Khoya or Mawa 1 / Khoya or Mawa 2. |
| • | 200 gm. sugar, can use less if desired. |
| • | Approximately 1 tbs. chopped pistachio for garnish (optional) |
| • | Chopped pistachios or almonds, optional |
| • | Edible silver leaves/varak optional (beaten silver leaves)-make sure they are vegetarian* |
| • | 100-125 ml. water |
| • | A metal or Pyrex tray, greased with a little ghee/clarified butter |
| • |
Instructions
| 1. | Mash or grate khoya. Cook it in a heated wok or karahi, until it becomes pink…ish in colour and comes off the edges of the pan. Keep aside in a metal or heat proof bowl. |
| 2. | Bring water to boil add sugar and stir to dissolve. Boil briskly until 3 wire consistency is obtained. |
| 3. | Pour over the mawa, mix quickly and turn out on to the greased tray. |
| 4. | Spread with a spatula, to approximately 2 cm. thickness. Even out with wetted fingers (to stop sticking). |
| 5. | Sprinkle pistachio/almonds, if used, and press gently into the khoya. |
| 6. | Put silver sheets on top gently, covering most of the surface. These come with a paper backing. You simply place each sheet on the burfi/barfi, silver side down and peel off the paper. |
| 7. | Cut burfies/barfies in diamond or square shapes when cool and store in an airtight box. |
| 8. | Chocolate burfi/barfi |
| 9. | Dissolve 3-4 tsp. cocoa powder in 1 tsp. of water or milk, before you start cooking. Keep it aside, ready. |
| 10. | Cook as basic burfi/barfi recipe until step 3. Add chocolate to mawa/sugar syrup mix and mix well. Make burfies/barfies in a tray, following step 4-7 of basic recipe. |
| 11. | Burfi/barfi with double or triple colours |
| 12. | Dissolve orange and green colours of Indian flag or other colours of choice) in a tiny amount of water each, according to the instructions on packet/bottle and keep aside separately. |
| 13. | Follow up to step 3 of basic burfi/barfi and then divide the burfi/barfi mix in 3 portions. |
| 14. | Add 2 colours to 2 portions and keep 3rd one colour free. You can add flavours too, if you want. |
| 15. | Spread one colour portion on a tray to a thickness of 0.5 cm. Then add the white layer and then the third layer on top. You can choose any combination of colours and flavour. |
| 16. | Allow to cool and cut into shapes as before. |
| 17. | Almond burfi/barfi (also see Almond Burfi: |
| 18. | You need 100-150 gm. ground almonds (powder) for this. Cook as basic burfi/barfi until step 3. |
| 19. | Now add ground almonds and mix well. |
| 20. | Follow step 4-7 of basic recipe. |
| 21. | Pistachio burfi/barfi: |
| 22. | You will need 50-70 gm. finely chopped pistachio (unsalted). |
| 23. | Add to Khoya mix after step 3. Make burfi/barfi as in step 4-7. |
| 24. | Coconut burfi/barfi: |
| 25. | Dry fry approximately 500 gm. of desiccated coconuts or grated flesh of 2 coconuts. |
| 26. | Add to fried khoya and sugar mix at step 3 of basic burfi/barfi. |
| 27. | Follow step 4-7 of basic recipe. |
| 28. | Allow to cool and cut into diamond or square shapes. |
| 29. | Other varieties and flavours can be made using the same recipe. |
Notes
| • | Burfies are often covered with silver varaks or leaves (very thin sheets of beaten silver which are edible and are available from good Indian stores). |
| • | *silver varak used to be made by beating thin sheets of sliver between 2 layers of leather, which made it unsuitable for vegetarians. You can now get vegetarian suitable silver leaves. |
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