About Chaulai Khoya Barfi Recipe
Chaulai Khoya Barfi Recipe | Rajgira Mawa burfi Recipe | Cholai Mawa Burfi Recipe | Rajgira Khoya Barfi Recipe with step-by-step photos and video: Chaulai Khoya Barfi is a perfect sweet treat for festive occasions and fasting days! Made with nutritious chaulai seeds and khoya, this gluten-free dessert is easy to prepare and ideal for Navratri or any vrat.
Chaulai Mawa Barfi, also called Cholai Khoya Burfi, Rajgira Khoya Barfi, or Rajgira panjiri, is a tasty and healthy Indian sweet. It’s great for festivals, family gatherings, or whenever you want to enjoy something sweet. This dessert is made with chaulai (amaranth seeds) and khoya (mawa), which give it a unique texture and flavor.
This Chaulai is also known as amaranth seeds, rajgira, or cholai. Amaranth seeds are packed with fiber, protein, and important nutrients, making this barfi both delicious and good for your health. This gluten-free barfi is easy to make, ideal for festivals, or just a delightful treat for your family.
With the growing awareness of using healthy ingredients in everyday cooking, Rajgira Khoya Barfi has gained popularity as a guilt-free indulgence. Whether you’re celebrating Diwali, Rakhi, or simply treating your family, this recipe will impress everyone. The combination of the nutty flavor of amaranth seeds and the rich, creamy khoya makes this barfi melt in your mouth. Plus, it’s gluten-free, so it’s perfect for people with special diets.
Health Benefits of Chaulai (Amaranth Seeds)
Amaranth seeds are packed with essential nutrients, including protein, calcium, and iron. They are an excellent gluten-free option for those with dietary restrictions. Incorporating them into traditional sweets like this barfi allows you to enjoy a healthy yet indulgent treat.
You can enjoy Chaulai Khoya Barfi during the Navratri fast or any other vrat (fast). Made with chaulai (amaranth seeds), which is a popular fasting ingredient, and khoya (mawa), this barfi is not only delicious but also allowed during most fasting rituals.
Since it’s gluten-free and uses simple ingredients like ghee, and sugar, it is perfect for people observing fasts. Whether it’s for Navratri, Ekadashi, Janmashtami, Shivratri, or other fasting days, this Chaulai Khoya Katli Recipe is an ideal, energy-boosting sweet to enjoy while maintaining your dietary restrictions.
If you’re looking for an easy and quick Indian sweet to make, Chaulai Khoya Barfi is a fantastic choice. With only a few ingredients and simple steps, you can make this sweet treat at home. Follow the recipe below to make a delicious and healthy sweet for your next festival or special occasion.
Other Popular Recipes
Similarly, if you are looking for more Dessert Recipes, I would like to share my other navratri dessert recipe collection, such as dry fruits barfi, sabudana kheer, khoya meeng barfi, makhana kheer, and mango burfi with this post of cholai khoya barfi recipe | rajgira khoya ki barfi | rajgira mawa burfi recipe.
You can also try my other Recipe Categories,
1. Navratri Recipes
2. Beverages Recipes
3. 15 Minutes Recipes
4. Bread Recipes
Watch Video Recipe
Recipe Card
Chaulai Khoya Barfi Recipe | Rajgira Khoya barfi | Cholai Mawa Burfi Recipe
Ingredients
- 4 cups Roasted Chaulai / Amaranth Seeds / Rajgira
- 1½ cups Khoya / Mawa grated
- 2 cups Sugar
- 1¼ cups Water
- 2 tbsp Ghee
Instructions
- Heat a pan on medium heat. Add the chaulai seeds and dry roast them until they start popping. Stir often so they don't burn. Set them aside to cool.
- In a separate pan, mix sugar and water. Cook on medium heat until the sugar dissolves and the syrup becomes slightly thick (one-string consistency). Turn off the heat.
- In another pan, heat ghee and add the grated khoya. Cook it on low heat until the khoya becomes soft and smooth. Stir constantly so it doesn’t stick. When it turns a light golden color, remove from heat.
- Add the roasted chaulai seeds and cooked khoya to the sugar syrup/chashini and mix well.
- Grease a barfi tray with ghee. Pour the mixture into the dish and spread it evenly.
- Let the mixture cool for 1-2 hours until it sets. Once firm, cut the barfi into squares or diamonds and serve.
Notes
- Make sure the sugar syrup is thick enough to give the barfi a good texture.
- Roast the amaranth seeds properly to bring out their nutty taste.
- You can add cardamom powder and a few saffron strands soaked in warm milk for a richer flavor.
Step-by-Step Recipe
1. If you don’t have the roasted cholai/amaranth seeds then you can roast this at home too. Heat a pan on medium heat, add the chaulai (amaranth seeds), and dry roast them until they start popping. Stir continuously to avoid burning. Once done, set aside to cool.
2. Heat 1 tbsp ghee and add the 1½ cups grated khoya to another pan. Cook it on low heat until the khoya becomes soft and smooth.
3. Stir constantly so it doesn’t stick. When it turns a light golden color, please remove it from heat.
4. In a separate pan, combine 2 cups of sugar and 1¼ cup of water.
5. Place the pan on medium heat and stir occasionally to dissolve the sugar.
6. Once the sugar has completely dissolved, let the mixture simmer.
7. Continue cooking until the syrup reaches a one-string consistency. To check, dip a spoon into the syrup, let it cool slightly, then press a small drop between your thumb and forefinger. If a single string forms when you pull your fingers apart, the syrup is ready.
8. This sugar syrup will bind the burfi ingredients together. Turn off the heat.
9. Add the khoya to the sugar syrup and mix well.
10. Further, gradually add the 4 cups of roasted chaulai seeds to the sugar syrup and mix well.
11. Stir constantly to blend the syrup evenly with the chaulai and khoya. Keep mixing until you get a smooth, consistent mixture.
12. Grease a burfi tray or plate with a little ghee to prevent sticking.
13. Pour the mixture into the dish, using a spatula to spread it out evenly and press it down to ensure it is smooth and level.
14. For a festive touch, you can also place an edible silver leaf (varak) on top of the barfi to give it a decorative finish.
15. Once the barfi has cooled and firmed up, cut it into square or diamond shapes using a sharp knife.
16. Allow the mixture to cool completely and set at room temperature. This should take about 1-2 hours.
17. Serve the Chaulai Khoya Barfi on a decorative plate or store it in an airtight container to enjoy later.
18. Store the Rajgira Khoya Barfi in an airtight container at room temperature for up to 2-3 days. If you want to keep it for longer, refrigerate it and eat it within a week.
Tips for Making Chaulai Khoya Barfi
1. Make sure the sugar syrup is thick enough to give the barfi a good texture.
2. Roast the amaranth seeds properly to bring out their nutty taste.
3. You can add cardamom powder and a few saffron strands soaked in warm milk for a richer flavor.