Sanjeev Kapoor

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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.

Preparation Time : 51-60 minutes

Cooking time : 41-50 minutes

Servings : 4

Mawa Burfi

Main Ingredients

Khoya/mawa, Sugar





Level Of Cooking


Try something new


  • 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

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