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Khoya Barfi

Name: Khoya Barfi
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 250 g khoya, crumbled; 60 g caster sugar; 10 g ghee; 1/2 tsp green cardamom powder; 0.15 g saffron strands; 15 ml warm milk; 1 tsp rose water; 5 g ghee, for greasing; 20 g pistachios, finely chopped

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.

30 min

2 servings

681 kcal

Indian

Ingredients

Barfi mixture

250 gkhoya, crumbled
60 gcaster sugar
10 gghee
1/2 tspgreen cardamom powder
0.15 gsaffron strands
15 mlwarm milk
1 tsprose water

Tin preparation and garnish

5 gghee, for greasing
20 gpistachios, finely chopped

Instructions

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.
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.
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.
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.
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.
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.

Nutrition per serving

681 kcal

Calories

17g

Protein

42g

Carbs

49g

Fat

Fiber

Notes

•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.

Background

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.

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