Khoya Barfi Recipe – Chocolate Mawa Sweet with Cardamom

Last Updated on 4 months by Neha Deshmukh

Khoya Barfi Recipe – Chocolate Mawa Sweet with Cardamom

Hey everyone! If you’re anything like me, you have a serious sweet tooth. And if you love Indian sweets as much as I do, then you have to try this Khoya Barfi. It’s a melt-in-your-mouth treat, subtly flavored with cardamom and with a delightful chocolate twist. I first made this for Diwali a few years ago, and it’s been a family favorite ever since! It’s surprisingly easy to make, and the results are seriously impressive.

Why You’ll Love This Recipe

This Khoya Barfi is special for a few reasons. It’s not overly sweet, the cardamom adds a beautiful fragrance, and the chocolate layer just elevates everything. Plus, it comes together pretty quickly – perfect when you’re craving something delicious but don’t want to spend hours in the kitchen. It’s a wonderful introduction to making traditional Indian sweets at home, and it’s guaranteed to impress!

Ingredients

Here’s what you’ll need to make this dreamy Khoya Barfi:

• 2.5 cups grated mawa (khoya) – about 250g
• 0.75 cup sugar – about 150g
• 0.25 teaspoon cardamom powder – about 1.25g
• 1 teaspoon vanilla extract – about 5ml
• 1.5 tablespoons cocoa powder – about 9g
• 1 teaspoon ghee or oil (for greasing) – about 5ml

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Khoya/Mawa – types & sourcing: Khoya, also known as mawa, is essentially milk solids. You can find it at Indian grocery stores, usually in the refrigerated section. There are different types – chikna (smooth) and daara (grainy). Chikna will give you a smoother barfi, but daara works just fine too! If you can’t find it locally, you can sometimes order it online.
• Cardamom – freshness & varieties: Freshly ground cardamom is key here. The aroma is so much more vibrant! Green cardamom is what we’re using, but black cardamom has a smokier flavor if you’re feeling adventurous.
• Cocoa Powder – Dutch-processed vs. natural: I prefer Dutch-processed cocoa powder for this recipe because it has a smoother, less acidic flavor. But natural cocoa powder will work in a pinch!

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, make sure your khoya is at room temperature. This makes it much easier to grate. You can use a food processor or a fine grater – I usually go for the food processor to save time.
2. Heat the grated khoya in a non-stick pan over low heat. Seriously, low heat is important! We don’t want any burning. Stir constantly with a spatula.
3. Once the khoya is warm, add the sugar, cardamom powder, and vanilla extract (and rose water if you’re using it!). Keep stirring – this is a bit of an arm workout, but it’s worth it!
4. Continue cooking for about 7-10 minutes, stirring constantly, until the mixture thickens and starts to leave the sides of the pan.
5. To test if it’s ready, take a small portion and roll it into a ball. If it holds its shape and isn’t sticky, you’re good to go!
6. Divide the mixture into two equal parts. Press one part firmly into a greased tray or a tray lined with parchment paper to create a smooth, even base layer.
7. Now for the fun part! Mix the cocoa powder into the second portion of the khoya mixture. Quickly spread this chocolatey goodness over the still-warm base layer.
8. If you like, sprinkle some chopped nuts on top – pistachios or almonds work beautifully.
9. Refrigerate for at least 30 minutes to allow the barfi to set. Then, cut into squares and store in an airtight container.

Expert Tips

A few little things that will help you nail this recipe:

• Low and Slow: Seriously, low heat is your friend. Patience is key to preventing the khoya from burning.
• Non-Stick Pan: A good non-stick pan is essential. It’ll make your life so much easier.
• Constant Stirring: Don’t walk away from the pan! Constant stirring ensures even cooking and prevents sticking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: You can use plant-based alternatives to khoya, like cashew cream or coconut khoya. The texture will be slightly different, but still delicious!
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Adjust the amount of cardamom to your liking. My grandma always added a pinch of nutmeg too – it’s lovely!
• Festival Adaptations: This barfi is perfect for Diwali, Holi, or any special occasion. You can decorate it with silver leaf (varak) for a festive touch.

Serving Suggestions

Khoya Barfi is delicious on its own, with a cup of chai, or as part of a larger Indian sweets platter. It’s also a lovely little treat to share with friends and family.

Storage Instructions

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

FAQs

Got questions? I’ve got answers!

• What is Khoya/Mawa and where can I find it? Khoya (or mawa) is solidified milk solids, a staple in Indian sweets. You can find it at Indian grocery stores, usually in the refrigerated section.
• Can I make this barfi without a food processor? Yes, absolutely! You can grate the khoya by hand using a fine grater. It will just take a little more effort.
• How do I prevent the khoya from burning? Use low heat and stir constantly! That’s the key.
• Can I add other nuts or dried fruits? Definitely! Feel free to add chopped pistachios, almonds, cashews, or even a sprinkle of raisins.
• How long does Khoya Barfi stay fresh? It stays fresh at room temperature for up to 3 days, or in the refrigerator for up to a week.

Enjoy making (and eating!) this delicious Khoya Barfi. Let me know how it turns out in the comments below!