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
Ingredients
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
Instructions
- 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.
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.