By Shreya Sarpal
February 2, 2026
Khoye ki barfi is one of those timeless Indian sweets that instantly feels festive. Made by patiently cooking rich khoya with sugar and cardamom, it sets into a soft, melt-in-the-mouth barfi that tastes nostalgic and indulgent.
2 cups finely grated khoya (mawa) ¾ cup sugar ½ tsp cardamom powder 2 tbsp chopped mixed nuts 1 tsp ghee
Heat the ghee in a thick-bottomed pan, then add the grated khoya, keeping the flame low to prevent burning.
Stir continuously as the khoya softens, loosens, and turns aromatic, releasing its natural fats.
Add sugar and mix well; the mixture will turn slightly runny before thickening again.
Continue cooking until the barfi mixture leaves the sides of the pan and looks glossy.
Mix in cardamom, spread evenly on a greased tray, garnish with nuts, cool completely, then cut into neat pieces.