Khoya Barfi

Khoya Barfi is a rich, dense milk fudge with the deep dairy flavor of reduced milk, delicately scented with cardamom, saffron, and rose water. This version sets into soft, neat squares finished with a pistachio topping for a luxurious bite.

Nutrition · per serving

681kcal

17.8gProtein

42.7gCarbs

49.1gFat

1.4gFiber

2 servings

Ingredients

9 items

Barfi mixture

khoya, crumbled250 g

caster sugar60 g

ghee10 g

green cardamom powder1/2 tsp

saffron strands0.15 g

warm milk15 ml

rose water1 tsp

Tin preparation and garnish

ghee, for greasing5 g

pistachios, finely chopped20 g

Tips

•Use fresh, unsweetened khoya; hard or very dry khoya may need 1-2 teaspoons extra milk to loosen the mixture.
•A heavy-bottomed pan is important because milk solids scorch quickly over direct heat.
•If you prefer a softer, richer barfi, reduce the sugar slightly to 50 g; for a firmer sweet-shop style texture, keep it at 60 g.
•Store refrigerated in an airtight container for up to 4 days; bring to cool room temperature before serving for the best texture.

Steps

1
Line a small container or tin, about 12 x 12 cm, with parchment. Lightly grease the parchment and sides with ghee. Soak the saffron in the warm milk for 5 minutes so it releases both color and aroma.
5 g ghee, for greasing0.15 g saffron strands15 ml warm milk
2
Place a heavy pan over low heat and add the ghee. When melted, add the crumbled khoya and cook gently for 4-5 minutes, stirring and pressing with the spatula to remove lumps. The khoya should soften, look glossy, and smell slightly nutty, but it should not brown.
10 g ghee250 g khoya, crumbled
3
Add the caster sugar and continue cooking on low heat for 3-4 minutes, stirring constantly. The mixture will loosen as the sugar melts, then begin to thicken again. Cook until it leaves the sides of the pan in one soft mass; this is the key sign that the barfi will set properly.
60 g caster sugar
4
Stir in the saffron milk, green cardamom powder, and rose water. Cook for 1-2 minutes more, just until evenly combined and the mixture is thick but still spreadable. Do not overcook at this stage or the barfi can turn dry and crumbly.
0.15 g saffron strands15 ml warm milk1/2 tsp green cardamom powder1 tsp rose water
5
Immediately transfer the hot mixture to the prepared tin. Spread it evenly with a greased spatula or the back of a spoon, pressing lightly to compact it and smooth the surface. Sprinkle the chopped pistachios over the top and press them in gently so they adhere.
5 g ghee, for greasing20 g pistachios, finely chopped
6
Let the barfi rest at room temperature for 10 minutes, then chill for another 5 minutes if needed for a firmer cut. Slice into 8 small squares or diamonds and serve. For the cleanest edges, grease the knife lightly before cutting.

Origin & History

Barfi is one of the classic confectionery traditions of the Indian subcontinent, with versions based on milk solids, gram flour, coconut, and nuts. Khoya barfi is especially associated with festive sweet-making, where reduced milk is cooked with sugar and perfumed with cardamom, saffron, or rose. Its dense, fudgy texture makes it a staple for celebrations and gifting.

indian sweet khoya vegetarian festive cardamom pistachio

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Steps

Line a small container or tin, about 12 x 12 cm, with parchment. Lightly grease the parchment and sides with ghee. Soak the saffron in the warm milk for 5 minutes so it releases both color and aroma.

5 g ghee, for greasing0.15 g saffron strands15 ml warm milk

Place a heavy pan over low heat and add the ghee. When melted, add the crumbled khoya and cook gently for 4-5 minutes, stirring and pressing with the spatula to remove lumps. The khoya should soften, look glossy, and smell slightly nutty, but it should not brown.

10 g ghee250 g khoya, crumbled

Add the caster sugar and continue cooking on low heat for 3-4 minutes, stirring constantly. The mixture will loosen as the sugar melts, then begin to thicken again. Cook until it leaves the sides of the pan in one soft mass; this is the key sign that the barfi will set properly.

60 g caster sugar

Stir in the saffron milk, green cardamom powder, and rose water. Cook for 1-2 minutes more, just until evenly combined and the mixture is thick but still spreadable. Do not overcook at this stage or the barfi can turn dry and crumbly.

0.15 g saffron strands15 ml warm milk1/2 tsp green cardamom powder1 tsp rose water

Immediately transfer the hot mixture to the prepared tin. Spread it evenly with a greased spatula or the back of a spoon, pressing lightly to compact it and smooth the surface. Sprinkle the chopped pistachios over the top and press them in gently so they adhere.

5 g ghee, for greasing20 g pistachios, finely chopped

Let the barfi rest at room temperature for 10 minutes, then chill for another 5 minutes if needed for a firmer cut. Slice into 8 small squares or diamonds and serve. For the cleanest edges, grease the knife lightly before cutting.

Origin & History