Authentic Dates and Mawa Barfi Recipe – Rose Flavored Indian Sweet

Last Updated on 4 months by Neha Deshmukh

Authentic Dates and Mawa Barfi Recipe – Rose Flavored Indian Sweet

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and you love a good Indian mithai. Today, I’m sharing a recipe that’s been a family favorite for years – Dates and Mawa Barfi. It’s rich, decadent, and surprisingly easy to make. Honestly, the aroma alone will transport you straight to an Indian sweet shop! This rose-flavored barfi is perfect for festivals, special occasions, or just a little self-care treat.

Why You’ll Love This Recipe

This Dates and Mawa Barfi is more than just a sweet; it’s a little piece of comfort. It’s wonderfully soft and melts in your mouth. The combination of dates and mawa is simply divine, and the hint of rose water adds a beautiful fragrance. Plus, it’s a relatively quick recipe – perfect when you want something special without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to create this delicious barfi:

• 300 grams dates (about 1 1/4 cups chopped)
• 200 grams mawa (khoya) (about 3/4 cup packed)
• 1 teaspoon ghee (clarified butter)
• 2 tablespoons pistachios, chopped
• 1 teaspoon rose water

Ingredient Notes

Let’s talk ingredients! Getting the right ones makes all the difference.

Dates: Choosing the Right Variety

I prefer using Medjool dates for this recipe because they’re soft and naturally sweet. However, any soft, plump dates will work well. If your dates are a little dry, don’t worry! We’ll take care of that.

Mawa (Khoya): Fresh vs. Dried & Quality Considerations

Mawa, also known as khoya, is the heart of this barfi. You can find it fresh or dried. Fresh mawa is ideal, but dried mawa works perfectly fine – just rehydrate it slightly with a little milk before using. Look for good quality mawa; it should have a creamy texture and a pleasant milky aroma.

Ghee: The Importance of Clarified Butter in Indian Sweets

Ghee adds a beautiful richness and flavor to the barfi. It’s a staple in Indian cooking, and honestly, there’s no real substitute! You can easily make your own ghee at home, or buy it pre-made.

Pistachios: Regional Variations & Substitutions

I love the vibrant green color and nutty flavor of pistachios, but you can easily substitute them with almonds, cashews, or even a mix of your favorites. In some regions of India, people also use silver leaf (varak) for decoration – a beautiful touch for special occasions!

Rose Water: Authenticity & Flavor Profile

A little rose water goes a long way! It adds a delicate floral aroma that complements the dates and mawa beautifully. Make sure to use food-grade rose water, and don’t overdo it – a teaspoon is usually perfect.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, chop your dates and blend them in batches until smooth. If they’re a bit hard, soak them in a little hot milk or water for about 10-15 minutes beforehand – this will make blending much easier.
2. Next, heat the ghee in a pan on low flame. Add the mashed mawa and the blended dates.
3. Now, the magic happens! Mix everything together and cook for 3-4 minutes, stirring constantly. You’ll know it’s ready when the mixture starts to come together and leaves the sides of the pan. It will look glossy and slightly thickened.
4. Transfer the mixture to a greased tray (I use a small baking dish). Use a spatula to level it out evenly.
5. Garnish with chopped pistachios.
6. Let it cool completely – this is important! – then cut into squares or shape into ladoos (small balls).

Expert Tips

Here are a few tips to help you make the perfect barfi:

Achieving the Perfect Texture

The key to a soft, melt-in-your-mouth barfi is to cook the mixture just until it comes together. Don’t overcook it, or it will become hard and crumbly.

Preventing Sticking & Ensuring Easy Cutting

Greasing the tray really well is crucial! You can use ghee or parchment paper to prevent sticking. Let the barfi cool completely before cutting – this will make it much easier to handle.

Working with Mawa (Khoya)

Mawa can sometimes be a little sticky. If it’s sticking to the pan, add a tiny bit more ghee.

Adjusting Sweetness Levels

Dates are naturally sweet, so you might not need to add any extra sugar. However, if you prefer a sweeter barfi, you can add a tablespoon or two of powdered sugar to the mixture.

Variations

Want to get creative? Here are a few ideas:

Vegan Date and Mawa Barfi

Substitute the mawa with a vegan alternative like cashew cream or coconut khoya. Use a plant-based ghee substitute.

Gluten-Free Adaptations (Naturally Gluten-Free)

Good news! This recipe is naturally gluten-free. Just double-check that your mawa doesn’t contain any hidden gluten ingredients.

Spice Level: Adding Cardamom or Saffron

A pinch of cardamom powder or a few strands of saffron will add a lovely aromatic touch. My grandmother always added a tiny bit of cardamom – it’s a beautiful flavor!

Festival Adaptations: Diwali, Holi, or Special Occasions

During Diwali, I like to make mini barfis and arrange them beautifully in gift boxes. For Holi, a splash of color with edible food coloring can be fun!

Serving Suggestions

Serve your Dates and Mawa Barfi with a cup of chai (Indian tea) for the ultimate comfort. It’s also delicious on its own as a sweet treat after a meal.

Storage Instructions

Store the barfi in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week.

FAQs

Let’s answer some common questions:

What is Mawa (Khoya) and where can I find it?

Mawa, or khoya, is a milk solid commonly used in Indian sweets. You can find it at Indian grocery stores, or online.

Can I use date paste instead of blending dates myself?

Yes, you can! Just make sure the date paste is smooth and doesn’t have any lumps.

How do I know when the barfi mixture is cooked enough?

The mixture should start to come together and leave the sides of the pan. It will also look glossy and slightly thickened.

Can this barfi be made ahead of time?

Yes, you can make it a day or two in advance. Just store it in an airtight container.

What’s the best way to store leftover barfi to maintain its freshness?

Store it in an airtight container at room temperature or in the refrigerator.

Enjoy making this delicious Dates and Mawa Barfi! I hope it brings a little sweetness to your day. Let me know how it turns out in the comments below!