Lifestyle Desk – Be it a festival or any special occasion or just a craving for something sweet, everyone likes the taste of home-made Khove Barfi. Nowadays, due to the fear of adulteration, many people prefer to make sweets at home instead of in the market. However, many times, despite all the hard work, the barfi does not turn out to be the same as the one available at the confectionery shop. The most common problem is that khova (mawa) remains wet, due to which the barfi does not set properly. It remains soft and sticky even after keeping it in the fridge for several hours.
If this happens to you too then there is no need to panic. By following some easy kitchen tips, you can bring the wet khoya to the right texture and prepare delicious, perfect barfi.
Why does khoya remain wet?
The biggest reason for Barfi not freezing is the excess moisture present in the cavity. Many times the mawa brought from the market is fresher or has higher moisture. At the same time, even after adding sugar, the mixture becomes a little loose. If it is not cooked for the right time then excess water does not come out and there is difficulty in setting the barfi.
Easy recipe to dry wet khova
If you feel that the khova is too wet, then place it again in a heavy bottom pan on low flame. Fry for 5 to 10 minutes while stirring continuously. With this, the excess moisture present in it will gradually disappear. Keep in mind that the flame should not be high, otherwise the khova may burn from below and the taste may also get spoiled. When the mixture starts leaving the pan and appears slightly thick, then turn off the gas. Only after this add cardamom powder, dry fruits or other flavors to it.
Cornflour or milk powder will also work
If the mixture still seems thin, then 1 to 2 teaspoons of milk powder or 1 teaspoon of cornflour can be added to it. These help in absorbing excess moisture and help the barfi to set better. However, use them only in limited quantities, so that the taste and texture of the sweets remains natural.
The right way to make barfi
When the mixture is ready, immediately take it out in a greased tray or plate. Level the top well with the help of a spoon or spatula. After this, let it cool for 20-30 minutes at room temperature and then keep it in the refrigerator for 1 to 2 hours. This way the barfi will set well and will be easy to cut.
avoid these mistakes
- Do not cook khoya on high flame.
- After adding sugar, cook the mixture for sufficient time.
- Adding too much ghee can also keep the barfi soft.
- Instead of immediately keeping the hot mixture in the refrigerator, let it cool a little first.
Follow these tips to make barfi like halwai
If you want your home made barfi to resemble the market one in both taste and texture, then always choose good quality khova. Cook the mixture patiently on low flame and spread it in the tray only after it gets the right consistency. If you want, you can give it an attractive look by applying cut pistachios, almonds or silver work on top. By taking a little care and adopting the right technique, you can make such khoya barfi every time, which not only sets easily, but also tastes exactly like the one made in a confectionery.
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