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rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi |
Tarla Dalal
06 December, 2024
Table of Content
rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi is a tongue tickling mithai which can be served at the end of any Indian meal. Learn how to make instant Indian rose burfi.
To make rose barfi, combine all the ingredients, except the red colour, in a deep bowl and mix well. Divide this mixture into 2 equal portions. Add red colour to one portion and mix well. Keep aside. Spread the white mixture in an even layer in a 150 mm. (6”) diameter thali. Spread the pink mixture over the white mixture in an even layer. Refrigerate for at least 1 hour and cut into 10 equal sized diamond pieces. Garnish each piece with an almond halve and serve chilled.
Rose, whether as a fragrance or a flavour, emanates a sense of coolness! Naturally, this mouth-melting eggless rose barfi is also a chilled dessert, which needs to be refrigerated before serving. This mithai has the power to melt the hardest heart, because it combines the creaminess of paneer and mava with the sweet essence of rose.
5 minute rose khoya barfi requires practically no preparation if you have the ingredients on hand. You just need to plan in advance just to provide for an hour’s refrigeration.
When in a hurry, you can buy readymade paneer. But when you have time on hand, try making paneer at home too. Fresh and soft paneer is the secret of this rose barfi.
Tips for rose barfi. 1. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 2. Rose essence and edible red food colour are easily available in the shops where bakery ingredients are sold. 3. After spreading the second pink layer, ensure to spread it lightly, so the 2 layers do not mix with each other.
Enjoy rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi | with step by step images.
Tags
Preparation Time
5 Mins
Cooking Time
None Mins
Total Time
5 Mins
Makes
10 pieces
Ingredients
For Eggless Rose Barfi
1 1/2 cups crumbled paneer (cottage cheese)
1/2 cup crumbled mawa (khoya)
5 tbsp powdered sugar
a few drops of rose essence
4 to 5 drops of edible red colour
For The Garnish
5 almond (badam) , cut into halves
Method
- To make eggless rose barfi, combine all the ingredients, except the red colour, in a deep bowl and mix well.
- Divide this mixture into 2 equal portions. Add red colour to one portion and mix well. Keep aside.
- Spread the white mixture in an even layer in a 150 mm. (6”) diameter thali.
- Spread the pink mixture over the white mixture in an even layer.
- Refrigerate for at least 1 hour and cut into 10 equal sized diamond pieces.
- Garnish each piece of eggless rose barfi with an almond halve and serve chilled.
rose barfi recipe | instant Indian rose burfi | eggless rose barfi | Video by Tarla Dalal
Eggless Rose Barfi, Rose Burfi in 5 Minutes recipe with step by step photos
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If you like rose barfi | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi | then also try our other Indian sweet recipes like
- mohanthal | traditional gujarati mohanthal | rajasthani mohanthal | with 30 images.
- kala jamun recipe | black jamun with khoya or mava | Indian mithai recipe | how to make kala jamun at home | with 27 amazing images.
- kaju katli recipe | kaju barfi | kaju burfi | homemade kaju katli diwali special | Indian style cashew barfi |
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If you like rose barfi | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi | then also try our other Indian sweet recipes like
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- what is rose barfi made of? instant Indian rose burfi is made of 1 1/2 cups crumbled paneer (cottage cheese), 1/2 cup crumbled mava (khoya), 5 tbsp powdered sugar, a few drops of rose essence and 4 to 5 drops of edible red colour.
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To make paneer, rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from getting burnt as the water forms a protective layer between the pan and milk. This is generally done in stainless steel pans but, if you have an old non-stick pan it is advisable to make this extra effort so, that the milk does not burn.
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Rotate the pan in a clockwise motion, so the water spreads evenly in the pan. Discard the water and pour 2 litres of full fat-milk. Full fat milk is highly recommended while making paneer as it yield more chenna after curdling resulting into a thick block of paneer.
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Bring it to a boil on a medium high flame. This would take around 8-10 minutes.
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Learn how to make paneer at home in detail.
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To make paneer, rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from getting burnt as the water forms a protective layer between the pan and milk. This is generally done in stainless steel pans but, if you have an old non-stick pan it is advisable to make this extra effort so, that the milk does not burn.
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For the mixture of rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi, add 1 1/2 cups crumbled paneer (cottage cheese) in a deep bowl.
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Add 1/2 cup crumbled mava (khoya).
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Add 5 tbsp powdered sugar.
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Add a few drops of rose essence.
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Mix well.
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This is how the mixture looks after mixing. It will bind slightly.
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For the mixture of rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi, add 1 1/2 cups crumbled paneer (cottage cheese) in a deep bowl.
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To make rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi, divide this mixture into 2 equal portions.
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Add 4 to 5 drops of edible red colour to one portion.
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Mix well. Keep aside.
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Spread the white mixture in an even layer in a 150 mm. (6”) diameter thali.
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Even it out with the back of a spoon.
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Spread the pink mixture over the white mixture in an even layer. Ensure to spread it lightly so the 2 layers do not mix with each other.
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Even this layer also with the back of a spoon.
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Make 4 parallel vertical cut at regular intervals.
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No make 4 parallel cut at regular intervals so as to get diamond shaped pieces of rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi.
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Garnish each piece with an almonds (badam) halve.
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Refrigerate for at least 1 hour.
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Serve rose barfi | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi chilled.
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To make rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi, divide this mixture into 2 equal portions.
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If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use.
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Rose essence and edible red food colour are easily available in the shops where bakery ingredients are sold.
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After spreading the second pink layer, ensure to spread it lightly, so the 2 layers do not mix with each other.
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If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use.
Nutrient values (Abbrv)per plate
| Energy | 120 cal |
| Protein | 4.5 g |
| Carbohydrates | 9.6 g |
| Fiber | 0 g |
| Fat | 7.1 g |
| Cholesterol | 0 mg |
| Sodium | 0 mg |
Click here to view Calories for Eggless Rose Barfi, Rose Burfi in 5 Minutes
The Nutrient info is complete
Apoorva
March 13, 2025, midnight
Tarla Dalal
March 13, 2025, midnight
thanks for the feedback !!! keep reviewing recipes you loved.
Sharmila
March 13, 2025, midnight
Mam,CanWe Use Milk powder instead of khoya? Or other substitute please let know. Love Your Yummy Recipes... Thank You.
n_katira
March 13, 2025, midnight
A yummy healthy sweet treat made in a jiffy. I think its best consumed within 8 hours of preparation and keep it refrigerated till serving.
Kalyan Food Lover
March 13, 2025, midnight
Kuch meetha ho jaye....
kamla
March 13, 2025, midnight
i tried the rose barfi but it turned out too soft ,didnot set,therefore couldnot cut it,what did i do wrong,please help as it is a nice recipe and easy to make
Tarla Dalal
March 13, 2025, midnight
Hi Kamla, At times it does happen, so just refrigerate for a while and then cut and check
Anjali
March 13, 2025, midnight
Crumbled paneer and mava kya hota h..........paneer and mava ko sekna h kya
Tarla Dalal
March 13, 2025, midnight
Hi, Paneer is crubled with hands is called crumbled paneer and mava when crumbled with hands is called crumbled mava... the recipe says to combine all ing except the colour in a deep bowl and mix well.
Rupa Sampat
March 13, 2025, midnight
Hello I liked this receip but I would like very know how vto make mava? So kindly please guide me . Thanks
