Kesar Barfi Recipe: Quick Answer
This kesar barfi recipe needs just mawa, sugar, elaichi and kesar. Kesar barfi is mawa cooked with sugar until it leaves the sides of the kadhai, then flavoured with soaked kesar and elaichi. Roast 250 g mawa on low flame for 5–7 minutes, add ½ cup sugar and cook 5–6 minutes more. Stir in 10–12 soaked kesar strands, set in a greased tray and cut after 2 hours.
Some links on this page are Amazon affiliate links. If you buy through them, I may earn a small commission at no extra cost to you.
Why make kesar barfi at home
Mawa barfi has a plain, milky base, so kesar really shows here. Homemade barfi also lets you control the sugar and the quality of mawa.
- Only 5 main ingredients
- No food colour needed, kesar gives the golden shade
- Good for Diwali boxes and puja thalis
Ingredients
This makes about 12 medium pieces. Use fresh, soft mawa from a shop you trust.
| Ingredient | Amount |
|---|---|
| Mawa (khoya), crumbled | 250 g |
| Sugar | ½ cup (about 100 g) |
| Kashmiri kesar | 10–12 strands |
| Warm milk (to soak kesar) | 1 tbsp |
| Elaichi powder | ¼ tsp |
| Ghee | 1 tsp |
| Pista, chopped | 1 tbsp |
| Badam, sliced | 1 tbsp |
- Makes: about 12 pieces
- Time: 25 min cooking + 2 hours setting
Step 1: Soak the kesar
Do this first so the colour is ready by the time the mawa is cooked.
- Put 10–12 strands in 1 tbsp warm milk
- Leave for 15–20 minutes
- Short on time? Crush the strands with a pinch of sugar instead
Step 2: Grease the tray
Barfi sets fast once it’s done, so keep the tray ready.
- Grease a small plate or 6-inch tray with a few drops of ghee
- Or line it with butter paper
Step 3: Roast the mawa
Heat 1 tsp ghee in a heavy kadhai and add the crumbled mawa. Keep the flame low and stir all the time.
- Cook for 5–7 minutes
- It turns soft and smells milky
- Don’t let it brown, kesar barfi should stay light
Step 4: Add sugar
Add the sugar to the warm mawa. It will melt and the mixture will turn loose and runny. That’s normal.
- Keep stirring on low flame for 5–6 minutes
- It thickens again and starts leaving the sides
- It should come together as one soft mass
Step 5: Add kesar and elaichi
Now add the soaked kesar with its milk, plus the elaichi powder. Mix well for 1 minute.
- The mawa turns a pale golden yellow
- Adding kesar at the end keeps its aroma
Step 6: Set and cut
Pour the mixture into the greased tray and spread it evenly with a spatula. Press the pista and badam on top.
- Let it set for 2 hours at room temperature
- Cut into squares or diamonds with a sharp knife
- Press 1 kesar strand on each piece if you like
Tips from my kitchen
- Low flame always. Mawa burns quickly at the bottom
- Test before setting. Roll a small piece between your fingers. If it forms a ball without sticking, it’s done
- Too dry? Add 1–2 spoons milk and mix. Too soft? Cook 2 more minutes
- Quick version: No mawa? Use 1 cup milk powder, ¼ cup milk, 2 tbsp ghee and ¼ cup sugar. Cook on low flame till it leaves the pan, then add kesar the same way
- Good kesar matters. I prefer Mongra for its denser fragrance and flavour
Which kesar to use
In barfi you want strong colour from just a few strands. Pure Kashmiri kesar gives that soft gold without food colour.
- Mongra has the strongest aroma (read: Mongra Saffron)
- Check purity first (read: How to Identify Pure Kashmiri Kesar)
- Grades explained (read: Kashmiri Saffron Grades)
Kesar Barfi Recipe FAQs
How much kesar for 250 g mawa barfi? 10–12 strands soaked in 1 tbsp warm milk.
Why is my barfi not setting? It was taken off the flame too early. Put it back and cook till it leaves the sides of the kadhai.
Why did my barfi turn hard? It was cooked too long. Next time, stop as soon as the mixture comes together.
How long does kesar barfi last? 2–3 days outside in a cool place, and about a week in the fridge in an airtight box.
Can I use powdered sugar? Yes. Add it after the mawa cools slightly, then mix. It gives a smoother texture.
