Khoya Burfi is an Indian Sweet made with unsweetened Milk solids into a sinful fudge using sugar and ghee. In today’s version, I have used the healthy Organic Sugar or Nattu Sakkarai as it’s called.
Nattu Sakkarai is an organic form of white sugar. This does not contain any chemical additives and is processed differently allowing it to retain its original, natural nutrients. Molasses is added or reintroduced to the retain color in the processing of brown sugar, whereas it’s not so in case of Nattu Sakkarai.
I believe in having anything in moderation. So I don’t avoid using Refined Sugar, though wanting to try different forms of sweetness have led us to try this Nattu Sakkarai and Jaggery in different dishes. The taste changes drastically and becomes more pronounced.
We are starting the final week of BM#89, where I will be sharing 3 similar types of Indian Sweets. I am not very fond of sweets, while on the other hand, Hubby dear loves it in any form.
Since he often complains that I only keep dishing out Chocolates for kids, I decided I must please him with some Indian Sweets. While planning on which types I should do, I decided not to go for Payasams/ Kheer. Though he likes it, he doesn’t prefer it off late.
While I mostly make my own Homemade Khoya, Khova or Mawa as it’s called differently, I decided to source it out as I would be needing it for some handful of dishes. The Stuffed Coconut Khoya Ladoo was made using the Khoya and Nattu Sakkarai.
PIN This for Later! Step By Step Pictures for making Khoya Burfi
Khoya Burfi | How to make Mawa Burfi with Organic Sugar
1 cup Khoya / Mawa
1/2 cup Sugar Organic / Nattu Sakkarai
2 tbsp Ghee
3 tbsp Mixed Nuts
Melt the organic sugar in a pan over low flame until it melts completely.
In a nonstick pan, heat ghee and add the khoya, and cook on low flame, while you keep stirring it.
Let the Khoya dissolve and become liquid.
At this stage add the melted sugar and keep stirring, increase the flame to high and ensure you keep stirring it.
When the mixture comes together as a thick mass, takes about 5 to 7 mins on high flame, add 2 tbsp finely chopped nuts, I mixed almond and pista.
Reduce the flame to low and continue cooking for a couple of more minutes.
Grease the setting plate with ghee and immediately pour this over it and let it set.
Top with mixed nuts and let it cool down before you cut out burfis.
You can replace the Orangic sugar with equal amount of regular sugar or even jaggery. In fact, this was quite sweet, so you can reduce this nattu sakkari a bit as well.
If you want it in halwa state, you can remove it at least 3 to 4 minutes before.
Nattu Sakkari can be cooked for 5 mins to get more thick syrup.