Mawa Kesariya Barfi is a rich, aromatic Indian sweet that combines the creamy texture of mawa (khoya) with the luxurious essence of saffron (kesar). It’s a festive favorite, known for its golden color, melt-in-the-mouth texture, and gentle sweetness infused with cardamom and saffron. This sweet is often served during celebrations like Diwali, Raksha Bandhan, and weddings.

To make Mawa Kesariya Barfi, begin by soaking a few strands of saffron in two tablespoons of warm milk and setting it aside to infuse. Meanwhile, crumble one and a half cups of fresh mawa and transfer it to a non-stick pan. Cook the mawa on low heat, stirring constantly to prevent it from sticking or burning. As it melts and becomes soft and smooth, add about ½ cup of powdered sugar and mix well. The mixture will begin to loosen again, but continue cooking until it thickens and starts leaving the sides of the pan.

At this point, pour in the saffron milk and add a pinch of cardamom powder to enhance the flavor. The mixture will take on a beautiful golden-yellow hue from the saffron. Stir everything together until the mixture thickens to a fudge-like consistency.

Once ready, grease a tray or plate with ghee and pour the mixture onto it. Using a spatula or your hands, flatten it evenly and smooth out the surface. Garnish the top with chopped pistachios, almonds, or even edible silver foil (vark) if desired. Let the barfi set at room temperature or in the fridge for at least an hour. Once firm, cut it into squares or diamond shapes.

Mawa Kesariya Barfi can be stored in an airtight container in the refrigerator and stays fresh for 4-5 days. With its royal flavor, soft texture, and vibrant color, this sweet is sure to impress anyone who takes a bite.