1.
Boil milk in a pan on low flame. When the milk remains 1/2, then reduce the gas, add a pinch of alum. When the milk becomes thick and granular, add sugar. And keep stirring the mixture continuously. Add cardamom powder.
2.
When the milk thickens, add ghee. The mixture is ready in the freezing consistency of barfi. Grease the mixture with ghee, transfer to a bowl, garnish with almond slices.
3.
Prepare pieces of Mawa Barfi. Store in an air-tight container. Serve Mawa Barfi.
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