Kitchenpostcards
  • Home
  • About Us
  • Contact Us
  • Newsletter
  • Podcast
  • Youtube
breakfast, Desserts, DIY, homemade, Improvisations, Parantha, unique  /  November 6, 2021

Barfi Ka Paratha

by Sakshi Kapoor

I don’t think anyone in my family really likes Barfi. This is not how you would have imagined this post would start, but hear me out. Barfi or more specifically Khoya or Mawa Barfi is made with milk solids or khoya/mawa combined with sugar syrup and set on a sheet tray or plate. The only Barfi we appreciate in our household, is when it is made from fresh good quality Khoya.

Jump to Recipe Print Recipe

The best barfis I have ever tasted have been from Punjab, where dairy is a big deal. And I understand that Barfi is not something Punjab is known for. But in Noida, where I grew up, this freshly made almost beige coloured barfi was a rarity. We only got pale greenish khoya barfi made from sub par khoya and milk powder, that in my opinion was not as great. Don’t get me wrong, Barfi, even the greenish cardamom flavoured with pista slivers embedded and anointed with chaandi ka vark can be delicious, provided it is fresh.

Jump to Recipe
Khoya Barfi Paratha recipe
Khoya Barfi stuffed into a paratha

The best khoya barfi I ever had…

I remember going for a trip in the mid 1990s to the district of Moga in Punjab, for a wedding on my mom’s side of the family. During the wedding my brother and I were almost sloshed after sharing a huge kangni wala glass of sweet lassi. The rich and creamy sweet lassi from Punjab is known for slowing you down and us kids were very sleepy afterwards for some reason. I don’t think we remember much after that but the next day, as our family got ready for the drive back to Delhi NCR, our hosts graciously handed my parents boxes full of fresh Barfi.

At first we were a bit underwhelmed but as soon as we had the first bite of the Barfi, we knew this was something else! The beige coloured soft barfi was creamy and delicious and was definitely made from fresh khoya. The only people in my house who did rave about good Barfi were my paternal grandparents who probably knew what the real deal was, and now we had tasted it too.

Khoya barfi paratha
Fun Fact: I only bought 100 grams of Khoya Barfi (pictured here) from my neighbourhood sweet shop, just to use in this recipe.

Diwali and the Barfi abundance

Come Diwali, and one sees an abundance of mithai and dry fruits being passed around amongst family and friends. The usual suspects are the much disliked Soan papdi and the omnipresent Barfi. Growing up, I remember people sending or bringing us stacks of mithai boxes on Diwali. Every time we found out that there was Barfi inside the box, we knew that there were only two things we would do with it. Either we would pass around the box to another family or we would make Barfi Parathas!

Barfi Paratha: The best way to use up excess Khoya Barfi

I’m not sure whether it was my grandmother or my mom who came up with this idea of using excess barfi as a stuffing in parathas but it’s as close it gets to a Khoya paratha. It’s a quick and easy dessert and super convenient to make. The last pedha of atta would be stuffed with barfi and left on the griddle as we all finished our meals. The barfi stuffed paratha would then be sliced and distributed amongst every one to appease our sweet tooth.

On a recent trip to Agra, my in-laws tried different kinds of Parathas at the famous Rambabu Paratha Bhandar. Amongst the various parathas they tried, the khoya paratha stood out for them. And when they told me about it, I had an aha moment and told them an easy way to make similar tasting parathas at home was with leftover Barfi. And hence this post!

Khoya Barfi Paratha recipe
Barfi stuffed parathas

Barfi ka Paratha is a sweet paratha made with just crumbled mawa/khoya barfi. If you have leftover aata/dough sitting in the fridge and some barfi, you have all that you’ll need for this sweet snack or post meal dessert. All you need to do is stuff crumbled barfi (no need to grate!) in an aate ka pedha, roll it out and cook the parathas. And you have a beautiful sweet paratha treat!

Recipe testing the Barfi ka (Oh so Sweet!) Paratha

Making Barfi paratha is as simple as it sounds and there isn’t nothin much to it. It all depends on the ingredients you have at hand, and how sweet you like your parathas! At first, I tried making a paratha with just 2 teaspoons of crumbled Barfi. I cooked it on a hot tawa with drops of ghee and towards the end cooked it on medium low heat, pressing it gently with a flat spatula.

Khoya barfi paratha
Recipe testing the barfi paratha
Easy Khoya barfi paratha
Melted khoya barfi inside a paratha
Khoya Barfi ka paratha
Barfi paratha with more filling

The sweet paratha was crispy on the outside so I cut it like a pizza with a knife. When opened, each slice had a thin and sticky filling of melted barfi. The results were delicious and the texture was crispy but I didn’t find the paratha to be as sweet as I wanted it to be. So for the next attempt, I added a lot more crumbled barfi as filling and I had found the sweet spot!

How sweet you want your Barfi paratha to be, depends on you. Here I share a medium sweet version and you can adjust the quantity for, by reducing the amount of filling in your paratha. The neutral unsalted dough balances the sweetness and prevents the resultant paratha to be overtly sweet.

Crispy Khoya Barfi stuffed Paratha
Crispy Barfi ka paratha
Barfi Paratha recipe, khoya barfi paratha
Khoya Barfi stuffed paratha

Here’s how you can make Barfi ka Paratha

Serves 4; Makes 4 Parathas

Prep time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes

Ingredients

  • Khoya Barfi, 100 grams or around 4-5 squares
  • Whole wheat flour/ Gehun ka Aata, 1 cup OR Unsalted whole wheat dough/ Aata, around 4 golf ball size pedhas
  • Filtered Water (if kneading the dough fresh), 3/4 cup approx or as needed to knead a soft pliable dough
  • Ghee or Oil for cooking, 1-2 tablespoons
  • Dry Whole Wheat Flour/ Aata, a few tablespoons for dusting

Special Equipment: A flat griddle/Pan or Tawa; A rolling pin or belan; A chakla or flat clean counter space for rolling

Method

Prepare the Dough

Start by gathering all ingredients. If your have prepared aata dough sitting in the fridge, then bring it out to room temperature or let it rest 5-10 minutes on the kitchen shelf. Same for the barfi, it would be softer at room temperature. Alternatively, if you don’t have aata dough ready, start by kneading the dough.

To knead the dough, place the flour in a wide vessel like a paraat. Gradually add a few tablespoons worth of water, and mix it in with clean hands. Keep adding small quantities of water and kneading till you the dough starts coming together.

Once the dough starts coming together, add very little water and knead more. After kneading for 5-7 minutes, the dough should spring back on poking. Grease the dough with a few drops of ghee and keep aside to rest for 5-10 minutes.

Barfi Paratha Mise En Place

Easy khoya barfi paratha recipe
Barfi Paratha Mise en place

Place a tawa or flat bottom heavy griddle or pan on medium high heat while the dough rests.

Crumble the squares of barfi and keep assemble your roti mise en place. I explain the roti mise en place in my Besan Paratha post.

Khoya Barfi crumbled
Crumble barfi squares
Khoya Barfi crumbled
Crumbled barfi stuffing

Divide the dough into small dough balls or pedhas. Each pedha should be roughly the size of a golf ball.

Dust the pedha with some flour and roll it into a small 1/8th inch thick disk using your rolling pin or belan.

Place 2 tablespoons worth of crumbled barfi in the middle of the disk and pleat the ends of the disk in the middle, like you would close a dumpling. Seal the ends by pressing them together. Pat the ball gently and roll between your palms to make the ball round again.

Dust the sealed and filled dough ball with dry four and gently roll it out into a bigger round disk. Don’t roll it out too thin or the filling will ooze out and stick. A little ooze is favourable though as it lends to crispiness.

Khoya barfi paratha
stuff barfi filling
Easy Khoya Barfi Paratha recipe
close the pedha
Easy Khoya paratha recipe
barfi stuffed pedha
Khoya Barfi Paratha
dusting the pedha

Cook Barfi Paratha on Tawa

After this, transfer the rolled barfi paratha on the hot tawa. Maintain the heat on medium and cook for 2 minutes before flipping.

Now grease the barfi paratha with a few drops of ghee after flipping. You don’t need to use much. Some barfi may melt and ooze out and that is fine.

Rolling Barfi Paratha
roll barfi ka paratha
Barfi Paratha
cook on a hot tawa
Easy Khoya Barfi Paratha Recipe
flip and cook both sides
Khoya Barfi Paratha
grease with ghee

While this Barfi paratha cooks, repeat the rolling and filling steps with another pedha so that you are ready to cook the next one on the tawa.

Flip and grease again with a few drops and cook till you see brown spots on the Barfi Paratha.

Barfi Paratha recipe
Cook both sides to a crisp on medium heat
Barfi Paratha recipe
Add very little ghee or oil as the filling also oozes some grease
Khoya Barfi Paratha recipe
flaky and crispy barfi parathas!

Once crispy brown, take the Barfi Paratha off heat.

Serve the Barfi Paratha hot and enjoy the taste of sweet and creamy melted Barfi in a crispy paratha!

  • For the love of Parathas
  • Rotis served with Beans thoran stir fry
  • Gajrela ~ Winter Special Gajar ka Halwa
  • Carrot Halwa
  • Mooli Paratha – Daikon Radish Stuffed Flatbread
  • mooli paratha
  • Besan Paratha
  • Besan Paratha recipe
  • Bathua Paratha
  • Three parathas or flatbreads in a bowl with achar
  • Gobhi ke Parathe
  • Easy Gobhi Paratha recipe
Khoya Barfi Paratha recipe
Print Recipe

Khoya Barfi Paratha

A paratha made with khoya/mawa barfi that is crispy on the outside and filled with creamy sweet barfi on the inside. Try this barfi paratha with leftover barfi this festive season!
Prep Time5 mins
Cook Time10 mins
Course: Breakfast, Dessert
Cuisine: Indian
Keyword: Barfi ka Paratha, Khoya Barfi Paratha, Khoya Paratha, Mawa Paratha
Servings: 4
Author: Sakshi Kapoor

Equipment

  •  A flat griddle/Pan or Tawa
  • A rolling pin or belan
  •  chakla (optional) or flat clean counter space for rolling

Ingredients

  • 100 grams Khoya/ Mawa Barfi (around 4-5 squares)
  • 1 cup whole wheat flour/ Gehun ka Aata) (or Unsalted whole wheat dough/ Aata, around 4 golf ball size pedhas)
  • 3/4 cup Filtered Water (if kneading the dough fresh) (approx or as needed to knead a soft pliable dough)
  • 1-2 tbsp Ghee or Oil for cooking
  • 3-4 tbsp Dry Whole Wheat Flour/ Aata for dusting

Instructions

  • Start by gathering all ingredients. If your have prepared aata dough sitting in the fridge, then bring it out to room temperature or let it rest 5-10 minutes on the kitchen shelf. Same for the barfi, it would be softer at room temperature. Alternatively, if you don’t have aata dough ready, start by kneading the dough.

Prepare the Dough and Prep

  • To knead the dough, place the flour in a wide vessel. Gradually add a few tablespoons worth of water, and mix it in with clean hands. Keep adding small quantities of water and kneading till you the dough starts coming together.
  • Once the dough starts coming together, add very little water and knead more. After kneading for 5-7 minutes, the dough should spring back on poking. Grease the dough with a few drops of ghee and keep aside to rest for 5-10 minutes.

Making the Barfi Paratha

  • Crumble the squares of barfi and keep assemble your roti mise en place. Place a tawa or flat bottom heavy griddle or pan on medium high heat while the dough rests.
  • Divide the dough into small dough balls or pedhas. Each pedha should be roughly the size of a golf ball.
  • Dust the pedha with some flour and roll it into a small 1/8th inch thick disk using your rolling pin or belan.
  • Place 2 tablespoons worth of crumbled barfi in the middle of the disk and cover it by pleating the ends of the disk in the middle, like you would close a dumpling. Seal the ends by pressing them together. Pat and roll it between your palms to shape it into a round ball again.
  • Dust the sealed and filled dough ball with dry four and gently roll it out into a bigger round disk. Don’t roll it out too thin or the filling will ooze out and stick.

Cook Barfi Paratha on Tawa

  • After this, transfer the rolled barfi paratha on the hot tawa. Maintain the heat on medium and cook for 2 minutes before flipping.
  • Now grease the barfi paratha with a few drops of ghee after flipping. You don’t need to use much. Some barfi may melt and ooze out and that is fine.
  • While this Barfi paratha cooks, repeat the rolling and filling steps with another pedha so that you are ready to cook the next one on the tawa.
  • Flip and grease again with a few drops and cook till you see brown spots on the Barfi Paratha.
  • Once crispy brown, take the Barfi Paratha off heat.
  • Serve the Barfi Paratha hot and enjoy the taste of sweet and creamy melted Barfi in a crispy paratha!

Notes

  • Take care while rolling the stuffed pedha and use light and even pressure. The rolled out paratha should not be too thick or too thin. If you roll it out too thin then the filling may ooze out from the paratha resulting in burning and sticking. A thick paratha may not be evenly sweet. 
  • Having said that, a little bit of barfi oozing out of the paratha is favourable as it lends crispiness to the Barfi paratha.
  • You would only need a few drops of ghee to cook each side of the barfi paratha because the filling is greasy when it heats up. If you add ghee or oil generously, the Barfi parathas would be too greasy and heavy. 
Khoya Barfi Paratha recipe
Khoya barfi paratha recipe

Like this:

Like Loading...

Tags

  • Barfi Ka Paratha
  • Khoya Barfi paratha
  • Meetha Paratha
  • Sweet Paratha

Post navigation

Murmura Chiwda – Diwali Essential Puffed Rice Namkeen with Peanuts
Mooli ke Patton ki Sabzi – Stir Fried Daikon Leaves

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Search this site

Subscribe via email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Easy Homemade Hummus

Recent Recipes

  • The Dubai Dispatch: Farmers Market in Dubai
  • Bhuna Jeera ~ Toasted Cumin Powder
  • Chilli Coconut Dal Palak
  • Bharwan Karela – a no waste recipe!
  • Moongphali wali Patta Gobhi Sabzi – Stir Fried Cabbage with Peanuts

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org
  • Cookie Policy
  • Privacy Policy
  • Contact Us
  • Subscribe
  • Elara by LyraThemes
  • © 2023 Kitchenpostcards – All rights reserved.
%d bloggers like this: