Tag: dry fruit burfi recipe

Khoya / Mawa Burfi

I had some ‘Khoya’ (milk solids) sitting in my fridge from the time I had made my Anjeer Burfi and I wanted to use it up soon. Besides, there were no desserts at home & I know my hubby would love to have some after dinner 😘 

Khoya burfi, recipe for easy burfi, mawa burfi recipe, Indian traditional sweets, diwali sweets, recipe for Diwali

I asked my mom if she knows a fool-proof recipe for a basic white Khoya/ Mawa Burfi... She wasn’t sure as she hadn’t made any for ages 😛 So what next!? Google to my rescue…referred to the recipe here and here too for the proportions and adjusted it according to my taste & the ingredients available in my pantry. My hubby isn’t a fan of coconut usually so eliminated it altogether 😉 it tasted delicious & perfect for any celebrations too or for festivals like Diwali / Raksha Bandhan 😇

Khoya burfi, recipe for easy burfi, mawa burfi recipe, Indian traditional sweets, diwali sweets, recipe for Diwali

I had kept the leftover Khoya in the freezer, hence I thawed it for 1 hour. Once it came to room temperature, I grated it. Let’s have a look at this recipe, it’s very easy to prepare. It took me just 5 ingredients & 15 mins to prepare it!

Yield: 9-10 burfis

Equipment: a non slick pan, a spatula, a tray, a knife, measuring cups/ spoons.


150 gms grated khoya /Mawa / milk solids

6 tbsp pwd sugar

1/4 tsp cardamom pwd

a few strands of saffron /kesar soaked in a tsp of warm milk

1 tbsp pistachios slivers (for garnishing)


Grease a tray/ plate & set aside.

Heat the non stick pan, add the grated khoya and sauté for 2-3 mins on low flame. Once it melts a little bit, add the powdered sugar & cardamom pwd. Mix well and sauté on low flame. The khoya will melt completely due to the sugar, keep stirring the mixture until it thickens & starts leaving the sides of the pan. This will take 5 mins. When the mixture comes together to form a dough in the pan, immediately pour this mixture on the greased tray and spread it neatly & flatten the top. Try to make a square shape while doing this so that we can get neat burfis later. Garnish it with slivered pistachio and some saffron. Refrigerate for 30 mins.

Khoya burfi, recipe for easy burfi, mawa burfi recipe, Indian traditional sweets, diwali sweets, recipe for Diwali

After 30 mins, cut the burfis and serve 😊 That was quick!!  Hope you make these soon…😄

Khoya burfi, recipe for easy burfi, mawa burfi recipe, Indian traditional sweets, diwali sweets, recipe for Diwali


Shreya 💕

Anjeer ki Burfi

Anjeer /Figs….I adore them in any form..fresh or dried…cooked or just as they come! ☺️ so making a Anjeer Burfi post was just a matter of time!! Sweet and slightly fudgy…they’ll leave you wanting more 👌 

And what’s more is that figs /anjeer are so healthy…I hardly added any sugar to make these beauties. Being a super-food, it’s full of vitamins, magnesium, potassium , calcium…iron to name a few of its infinite benefits 😊 diabetic friendly too…and cures issues such and indigestion, etc. (Note: pls consult your doctor before including these in your diet if you are suffering from an ailment which expects you to follow a strict diet)


I make these during Sravan /Sawan/ Navratri fasting /vrat /upwas every year. They are delicious and disappear really quickly too 😁…and they can easily make an appearance on any other day too..like Diwali or raksha-bandhan. They were ready in about 45 mins!! Perfect for when you have guests around and want to serve something traditional and easy!

This recipe is a mix of inputs from my mom and some tips from the internet.

Just 5 ingredients is all you need for these burfis..lets see how.

️Yield: 9 burfis

Equipment: a non stick pan, a spatula, a knife, a plate /tray, measuring cups/ spoons, a blender, a grater.


1/2 cup grated mawa /khoya / milk solids (if you are using frozen, then thaw it for 30 mins before you start)

1/2 cup dried anjeer /figs (approx 8-9 pieces of dried figs)

1 tbsp sugar

1 tsp ghee

1 tbsp almond slivers

1 tbsp pistachio slivers (optional ingredient for garnishing)


Take a small bowl with some hot water and soak the dried anjeer /figs in it for 10 mins. After 10 mins, they’ll be soft. Discard the water, pat dry the figs/ anjeer and use the blender to grind them coarsely. Set it aside. Grate the mawa/ khoya/ milk solids and set aside. Grease a tray /plate with some ghee and keep it ready to set the burfi.


Now, heat a nonstick pan, add the ground anjeer /figs and the sugar. Add 1 tsp of water and cook on medium flame for 3-4 mins. Next you have to add the grated khoya / mawa / milk solids, slivered almonds and ghee. Give it a good mix and keep cooking for 5-7 mins on low flame.

Once this mixture leaves the sides of the pan and makes a smooth ball on its own, turn off the flame. Put this mixture on the greased tray/ plate and flatten it out a bit. Try to shape it as a square so that you get square burfis when you cut them out. You can garnish with some pistachio slivers and press them down a bit.

Refrigerate this tray/ plate with the mixture for 20 min or so and then you can cut it into burfis and serve. 😀 that simple!


Go impress your loved ones…😇



Adapted from Tarla Dalal 

Also, you can have a look at a similar recipe on Indian Khana

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