Khoya Barfi

As ladoo, halwa, and kheer, Pakistanis have a firm empathy and love towards another very common sweet called Barfi. This barfi recipe on my blog is called khoya barfi. It is an easy and fast one made with khoya, sugar, and some flavorings. This recipe is easily cooked in 20 minutes.

How to make Khoya Barfi?

1. First, crush 250 grams of unsweetened khoya.

2. In a small bowl, immerse 12 to 15 saffron strands in 1 to 1.5 teaspoons milk.

3. Layer a tray with parchment paper or butter paper and grease it with some ghee.

4. Add the khoya to a thick-bottomed pan.

5. Begin to cook on low heat for about 2 to 3 minutes. Mix frequently.

6. Switch off the heat. Add 5 tablespoons of sugar or the mixture you have.

7. Mix well and then turn on the stove heat. The sugar will start melting.

8. The steadiness of the mixture would become slightly thin. This is due to the melting of the sugar. Mix frequently and continue to cook on low heat.

9. When the mixture becomes a little thick and starts leaving the sides of the pan. Avoid cooking too much as then the burfi will have a rubbery roughness.

10. Add finely chopped nuts (almonds, pistachios) or your choice of nuts or dry fruits.

12. Discharge the barfi mixture into the tray.

13. Spread the barfi mixture uniformly, keeping 1-inch thickness at the edges.

14. Add the saffron milk to the barfi mixture.

15. Once the Khoya Barfi cools, cut it into squares or diamond shapes.

16. Serve Khoya Burfi instantly. You can also store it in an air-tight box and refrigerate it. This Barfi stays remain for about 4 to 5 days in the refrigerator.