Suji mawa barfi recipe | rava khoya burfi | sooji ki barfi with leftover desi ghee residue with step wise pictorial and video method is a very uncommon kind of barfi recipe you must have come across. Barfi, as we all know, is a sweet made in square or diamond shape & is usually made with khoya mixed with sugar and dry fruits.

Suji mawa barfi recipe | rava khoya burfi | sooji ki barfi with leftover desi ghee residue is a kind of dense fudge recipe shaped into barfi & is very easy to make with no extraordinary ingredients.

It will not be wrong to say that this recipe of rava khoya burfi is an extension of suji ka halwa, which must have been prepared almost in every Indian kitchen.

Yes, in making suji ka halwa, you don’t require to add khoya/mawa but here it has been added for two basic reasons. One, suji/semolina in itself cannot come & bind together and ghee residue, which is also called mawa, worked as binding agent along with milk & secondly, we were having leftover desi ghee residue after making desi ghee at home & we needed to use that.

However, if you don’t have ghee residue, you can buy the fresh mawa/khoya from market and use in the making of this suji mawa barfi recipe.

Also see few more barfi recipes from this blog.

• 7 cup barfi recipe
• coconut barfi recipe
• gajar ki barfi with desi ghee residue
• custard flavoured paneer barfi
• Louki Aur Nariyal Ki Barfi

If you have ghee residue but don’t know how to use it, click here

Youtube video of Suji mawa barfi recipe

suji mawa barfi recipe – recipe card

Step wise pictorial method

1. Take a heavy bottomed pan and put desi ghee in it.
2. Add semolina & roast it on low to medium flame until it turns light golden brown in colour. It will take about 4 to 5 minutes.
3. Add desi ghee residue & mix very well so that semolina & residue assembles finely with each other.
4. Add sugar & cardamom essence. Mix well.
5. At last add milk & let the mixture simmer on low flame until the mixture comes together and starts leaving the pan.
6. Spread on a greased steel plate or tray.
7. Mark the cuts to give it a barfi shape and tuck almonds over each barfi piece.
8. Let it turn cool completely. Enjoy.

NOTES

1. If using fresh mawa/khoya instead of desi ghee residue, then you need to roast the mawa also. Once you finish the task of roasting semolina, take it out in some bowl and add mawa in the same pan and roast mawa till it slightly changes it colour. Further process is similar.

2. The purpose of adding milk is only to bring required moisture to the mixture so that it can come together properly. If you mixture is coming together properly without adding milk, then no need to add. On the contrary, you may need to less or extra milk than what we have used here. You are the best judge that you mixture requires how much moisture.

3. You can make Ladoos out of the same mixture by giving a round shape.