Bawe wali Barfi Jammu special | Famous Barfi of Bahu Fort Jammu with step wise pictorial and video method.
Made with only 2 ingredients, this Barfi is offered as parshad in much renowned Mahakali Temple situated at historical Bahu fort, popularly known as Bagh-e-Bahu, Jammu (Jammu and Kashmir).
The said goddess Kali temple inside the Bahu Fort is mostly and popularly called by the name Bave Wali Mata Mandir and as such, this Barfi is also called by the name “Bawe wali Barfi” or in dogri language “bawe aali Barfi”.
However other names for the Barfi are khoya Barfi or desi Barfi or thal wali Barfi as it is set in a thal (plate). And this barfi recipe is appropriate for consumption during fasting.
Pilgrims regarded it auspicious to visit this temple on Tuesdays and Sundays. But there’s a huge rush during Navratri.
Before you begin to enter the temple premises, there’s a long way to go by foot having lots and lots of Souvenir Shops.
Parshad, Chunris, Cholas, flowers, dhoop, agarbatti, laminated photos of kali Mata and many more decorative items related to temple are available at these Souvenir Shops at nominal prices.
You can buy the parsad items, which may include flowers, dhoop, diya, agarbatti, nariyal (coconut), laal chunri and the Barfi from any of the souvenir shops and offer to the temple.
Though it was within our knowledge that this burfi is made with khoya and sugar only, but we get to know the exact ratio and process through a video posted by Dogri House.
This Barfi involves no dry fruits, no saffron or not even Cardamom makes it the most easy and simple Barfi recipe made with sugar & pure form of khoya prepared by locals.
It is to be noted that no one can match with the taste of authentic bawe wali Barfi thought the recipe is too simple involving only 2 ingredients.
This is definitely the glory and blessings of maa kaali that this parshad gets its authentic and unique taste of purity made and sold within the temple premises. People across the UT and even tourists do visit this temple and returning without buying this Barfi is next to impossible.
STEP WISE PICTORIAL RECIPE OF BAWE WALI BARFI
- Grease a tray or steel thali with desi ghee and keep aside.
- Measure sugar to 400 grams which comes to 1 plus 3/4th cup. Keep aside.
- Crumble khoya using your fingers. If khoya is too hard, you can grate it. 1 kg of khoya batti (brick) comes to 6 cups of crumbled khoya.
- Add crumbled khoya in a heavy bottomed pan and start stirring on low heat.
- When khoya turns slightly warm, add some sugar or say one part of sugar. Note we are adding whole sugar in 3 parts, one after another.
- Keep stirring and mixing sugar and let sugar melt.
- When sugar melts, add some more sugar (2nd portion) and mix.
- And when this sugar also gets melted, add the last portion of sugar. Mix.
- After about 8-10 minutes, khoya will turn liquidy. Keep stirring.
- After some more time, khoya will begin to change its colour and starts turning brown. Keep stirring.
- In about 12-15 more minutes, khoya will change to light brown (as shown in picture) and begins to thicken.
- Switch off the heat and IMMEDIATELY transfer khoya to greased tray.
- Tap the tray twice so that khoya levels properly and leave the tray for 2-3 hours or until set.
- After the said period, cut barfi into cubes.
Enjoy.
NOTES
Grease a tray or thali earlier because later when khoya is ready to be shifted, you will not get enough time to grease at that point of time.
ALSO SEE
- Jammu chocolate recipe
- Jammu special Sasrut recipe
- Dogra Wedding Recipe Gulra
- Pude recipe of Jammu
- Traditional dogri recipe Gheur
Bawe wali barfi – recipe card
Bawe wali Barfi Jammu special
Made with only 2 Ingredients, Bawe wali Barfi is offered as parshad in much renowned Mahakali Temple situated at historical Bahu fort Jammu
1 cup = 200 ml
- 1 kg khoya/mawa (6 cups crumbled)
- 400 gram sugar (1.75 cups)
- 1 tsp desi ghee for greasing tray/thali
-
Grease a tray or steel thali with desi ghee and keep aside.
- Measure sugar to 400 grams which comes to 1 plus 3/4th cup. Keep aside.
-
Crumble khoya using your fingers. If khoya is too hard, you can grate it. 1 kg of khoya batti (brick) comes to 6 cups of crumbled khoya.
- Add crumbled khoya in a heavy bottomed pan and start stirring on low heat.
- When khoya turns slightly warm, add some sugar or say one part of sugar. Note we are adding whole sugar in 3 parts, one after another.
- Keep stirring and mixing sugar and let sugar melt.
- When sugar melts, add some more sugar (2nd portion) and mix.
- And when this sugar also gets melted, add the last portion of sugar. Mix
- After about 8-10 minutes, khoya will turn liquidy. Keep stirring.
- After some more time, khoya will begin to change its colour and starts turning brown. Keep stirring.
-
In about 12-15 more minutes, khoya will change to light brown and begins to thicken.
- Switch off the heat and IMMEDIATELY transfer khoya to greased tray.
- Tap the tray twice so that khoya levels properly and leave the tray for 2-3 hours or until set.
- After the said period, cut barfi into cubes and enjoy.
Grease a tray or thali earlier because later when khoya is ready to be shifted, you will not get enough time to grease at that point of time.
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I am in love with this recipe. So good to read about this and also such a delicious treat with just a couple of ingredients. This is a milk sweet lovers delight for sure!
Thank you so much
With just 2 ingredients, the khoya burfi looks amazing! Love the beautiful glossy texture and perfectly shaped fudge pieces.
Thank you
Wow, what a delicious and easy to make burfi. Thank you so much for this detailed recipe. Can’t wait to try this amazing burfi.
Thank you
Cant believe its just 2 ingredients! The burfi looks divine. Lovely share.
Thanks
Looks so good I have heard of it before. I think when we make any recipe for prasad it automatically enhances the taste of dish. Will surely try it soon.
Very well explained
Thank you so much
Some years ago when my Hubby and I were in Jammu, we had the opportunity to enjoy this bawe wali barfi as prasadam. At that time we were in mourning so couldn’t visit the temple but often the neighbours would bring different Jammu must try foods for us. Such a delicious barfi and to think it only has two ingredients. And of course Mataji ka ashirwad.
That’s great to know that you have cherished this Barfi earlier. Really this is Mataji ka aashirwad. Thanks for sharing your experience.
Good to know about this regional delicacy and I must say this 2 ingredients Barfi looks so delicious
Thank you so much
Bawe wali barfi looks divine, sounds so unique and never heard about this ever. It’s so nice to know that it’s served as Prasadam in temples.
Such a treasure recipe this is.
Thanks a lot.
The prasad that we get in temples are so unique. I love to recreate them at home as I don’t think i will get to travel any soon! The overall feel of your recipe itself is so divine, added to the beauty are these images.
Rightly said. Thank you so much.