Khoya Burfi

Barfi, borfi or burfi is a dense milk based mithai, originating from India. The name though is a derivative of the Persian word barf, which means snow. I have not come across any sweet in the middle east that tastes close to Burfi, therefore I could not find out the reason behind the name. But, one thing is for sure, that the use of cardamom and saffron does prove the Persian influence in initial creation of this marvelous dish.

You never realize until you leave India that getting decent Khoya Burfi from a sweet shop would ever be a big deal. And trust me, the best of shops have sold us the most crappy burfis ever and don’t forget the high prices.

For quiet some time I have been trying to make my own Khoya burfi but they would for some reason not be perfect. I was not getting the exact measurement for each ingredient to make sure the final product comes out to be perfect.

And, just then I remembered this guy who made the simplest and nicest Khoya Burfi outside my father’s workshop. In fact, his pakoras and his Khoya burfi were very popular and though my father was his regular customer, at times he would just run out and my father has returned empty handed from his store. Oh yes! I also loved his aloo papdi. I think those childhood memories and flavors always linger on your tongue and mind and we mostly run around to get those flavors back and have our children experience and love things the way we did.

This Khoya Burfi recipe is from that store, though the guy who made is no more, nor is my father but the memories are so beautiful that I would cherish them for as long as my heart beats.

Print Recipe

Khoya Burfi

Indian sweet made from milk solid.

Votes: 1
Rating: 5
You:

Rate this recipe!

Prep Time

5 minutes

Cook Time

20 minutes

Passive Time

1 hour

Servings

people MetricUS Imperial

Ingredients

• 250 gms Khoya grated
• 1/3 cup Sugar
• 1/4 cup Water
• 1/2 tsp cardamom powder
• 1/8 tsp saffron strands
• 1 tbsp Kewra water Screw pine water
• 2 tbsp Almonds + Pistachios chopped
• 1/8 tsp Yellow food color optional
• 2 No. Silver leaves To Garnish

Prep Time 5 minutes Cook Time 20 minutes Passive Time 1 hour Servings people MetricUS Imperial Ingredients 250 gms Khoya grated 1/3 cup Sugar 1/4 cup Water 1/2 tsp cardamom powder 1/8 tsp saffron strands 1 tbsp Kewra water Screw pine water 2 tbsp Almonds + Pistachios chopped 1/8 tsp Yellow food color optional 2 No. Silver leaves To Garnish

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Add water and sugar to a pan. Keep stirring on low heat.

   
2. Add Cardamom powder and Kewra water.

   
3. Add the food color and saffron.

   
4. Add grated Khoya.

   
5. Keep stirring and mix till the khoya melts completely. Keep stirring till the khoya is completely dry and forms a smooth paste.

   
6. Put the mix in a tray and sprinkle the chopped nuts on top. Let the mix cool down, cover and put it in the refrigerator for an hour.

   
7. Take it out of the mold and cut in rectangular/square pieces.

   
8. Garnish with silver leaf and serve.

   

Recipe Notes

• Keep the burfi refrigerated to last longer. They can be be refrigerated for up to 12 days.