Chaulai Khoya Barfi Recipe | Rajgira Khoya barfi | Cholai Mawa Burfi Recipe
Enjoy Chaulai Khoya Barfi during Navratri fast or any vrat! Made with nutritious chaulai and khoya, it's a gluten-free, delicious, and fasting-friendly treat.
Servings 20
Calories 90kcal
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.