How to make Mawa Burfi - Looking for the perfect festive delicacy? This is the answer. Simple, easy to make and so delicious, it disappears in the blink of an eye!

This recipe is from the book Mithai.

Main Ingredients : Khoya/mawa (खोवा / मावा), Sugar (चीनी)

Cuisine : Rajasthani

Course : Mithais

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Mawa Burfi Recipe Card

Mawa Burfi

Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

For more recipes related to Mawa Burfi checkout Gulab Jamun, Mathura ka Peda, Kala Jamun. You can also find more Mithais recipes like Bandaru Laddoo, Atte ka Sheera, Kesari Peda, Jain Paneeri Malpua.

Prep Time : 51-60 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Mawa Burfi Recipe

  • Khoya/mawa 375 grams

  • Sugar 1/2 cup

  • Liquid glucose 1 teaspoon

  • Green cardamom powder


Step 1

Cook the khoya and sugar together in a large thick-bottomed non-stick kadai on low heat, stirring continuously, till the sugar dissolves and the khoya starts to melt.

Step 2

Add the liquid glucose and continue to cook, stirring continuously, for twenty minutes, or till the mixture thickens and begins to leave the sides of the kadai.

Step 3

Add the cardamom powder and mix well.

Step 4

Transfer the mixture to a greased six-by-eight-inch aluminium tray and spread evenly. Set aside to cool to room temperature and set.

Step 5

Cut into twenty squares or diamonds and serve. Makes 20 mawa burfi/400 grams