You are here: Home >  Cuisine  >  Indian Veg Recipes  >  North Indian Vegetarian Food  >  Eggless Rose Barfi, Rose Burfi in 5 Minutes

rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi |


by
Eggless Rose Barfi, Rose Burfi in 5 Minutes

rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi | with 25 amazing images.

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.

Add your private note

Eggless Rose Barfi, Rose Burfi in 5 Minutes recipe - How to make Eggless Rose Barfi, Rose Burfi in 5 Minutes

Setting Time:  1 hour   Preparation Time:    Cooking Time:    Total Time:     10Makes 10 pieces
Show me for 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 almonds (badam) , cut into halves
Method

For eggless rose barfi
    For eggless rose barfi
  1. To make eggless rose barfi, combine all the ingredients, except the red colour, in a deep bowl and mix well.
  2. Divide this mixture into 2 equal portions. Add red colour to one portion and mix well. Keep aside.
  3. Spread the white mixture in an even layer in a 150 mm. (6”) diameter thali.
  4. Spread the pink mixture over the white mixture in an even layer.
  5. Refrigerate for at least 1 hour and cut into 10 equal sized diamond pieces.
  6. Garnish each piece of eggless rose barfi with an almond halve and serve chilled.

Rose Barfi video by Tarla Dalal

Eggless Rose Barfi, Rose Burfi in 5 Minutes recipe with step by step photos

if you like rose barfi
  1. 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 |

whats is rose barfi made of?
  1. 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.

how to make paneer for rose barfi
  1. 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.
  2. 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.
  3. Bring it to a boil on a medium high flame. This would take around 8-10 minutes.
  4. Learn how to make paneer at home in detail. 

for the mixture of rose barfi
  1. 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.
  2. Add 1/2 cup crumbled mava (khoya).
  3. Add 5 tbsp powdered sugar.
  4. Add a few drops of rose essence.
  5. Mix well.
  6. This is how the mixture looks after mixing. It will bind slightly.

how to make rose barfi
  1. To make rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi, divide this mixture into 2 equal portions.
  2. Add 4 to 5 drops of edible red colour to one portion.
  3. Mix well. Keep aside.
  4. Spread the white mixture in an even layer in a 150 mm. (6”) diameter thali.
  5. Even it out with the back of a spoon.
  6. 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.
  7. Even this layer also with the back of a spoon.
  8. Make 4 parallel vertical cut at regular intervals.
  9. 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.
  10. Garnish each piece with an almonds (badam) halve.
  11. Refrigerate for at least 1 hour.
  12. Serve rose barfi | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi chilled.

pro 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.

Nutrient values (Abbrv) per piece
Energy120 cal
Protein4.5 g
Carbohydrates9.6 g
Fiber0 g
Fat7.1 g
Cholesterol0 mg
Sodium0 mg

Related Articles
Recipe Contest

No Contest Announced



View contest archive....
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Soya
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Rose Barfi
5
 on 30 Jul 20 10:21 AM


Reply
| Hide Replies
Tarla Dalal    thanks for the feedback !!! keep reviewing recipes you loved.
Reply
30 Jul 20 11:43 AM
Rose Barfi
5
 on 09 Aug 19 05:09 PM


Mam,CanWe Use Milk powder instead of khoya? Or other substitute please let know. Love Your Yummy Recipes... Thank You.
Reply
| Hide Replies
Tarla Dalal    Hi sharmila, you can but khoya would taste better. You can make khoya at home https://www.tarladalal.com/Khoya-Or-Mawa-How-To-Make-Khoya-2003r follow this recipe!!
Reply
10 Aug 19 03:21 PM
Rose Barfi
5
 on 22 Aug 18 05:32 PM


Hello I liked this receip but I would like very know how vto make mava? So kindly please guide me . Thanks
Reply
| Hide Replies
Tarla Dalal    Hi Rupa, Refer to the below-provided link https://www.tarladalal.com/Khoya-Or-Mawa-How-To-Make-Khoya-2003r
Reply
23 Aug 18 08:55 AM
Rose Barfi
5
 on 24 Jun 17 05:02 PM


Crumbled paneer and mava kya hota h..........paneer and mava ko sekna h kya
Reply
| Hide Replies
Tarla Dalal    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.
Reply
26 Jun 17 10:04 AM
Rose Barfi
5
 on 10 Feb 17 01:16 PM


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
Reply
| Hide Replies
Tarla Dalal    Hi Kamla, At times it does happen, so just refrigerate for a while and then cut and check
Reply
10 Feb 17 02:36 PM
रोस बर्फी
5
Kalyan Food Lover
 on 27 Jun 16 11:59 AM


Kuch meetha ho jaye....
Reply
Rose Barfi
5
n_katira
 on 23 Aug 14 12:27 PM


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.
Reply