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Recipe for making khoya barfi

How to Make Atta Pinnis (with Khoya)

Recipe for home-made delicious khoya pinnis using wheat flour and khoya. Perfect for cold winter day with masala chai, celebrations and festivals. Let's celebrate!
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Course: Desserts, Snacks, Sweets, Tea Time
Cuisine: Indian, Punjabi
Servings: 40 pieces
Calories: 172kcal
Author: Kanwal Kaur

Ingredients

Khoya

  • 1.5 kg whole milk for 300 gram khoya

Pinnis

  • 500 gram wheat flour used for making chapatis
  • 275 gram ghee clarified butter

Chasni

  • 450 gram sugar
  • 1/2 cup water

Instructions

Making Khoya

  • You can buy khoya from the halwai shop but we always make it at home and while it’s time consuming to make it’s pretty easy to make.
  • Add milk to a thick bottom pan and simmer it at low heat while continuously stirring it so that it doesn’t stick to the bottom of the pan.
  • After about 45 minutes, the khoya will be ready. You will know that khoya is ready when the milk becomes almost solid and and will start to produce lots of bubble. Continue to stir until no more water is left and it’s fully solid but not hardened. While hot, the khoya will slightly liquidy but it will solidify once it cools down.
  • Turn off the heat and let the khoya cool.

Making Barfi

  • Heat a large pan with a thick bottom and add ghee. Once the ghee has melted, add the flour.
  • Mix the ghee and flour together.
  • Cook the flour for about 45-50 minutes, stirring continuously and alternating the heat between low and high to make sure that the flour doesn’t burn.
  • Once the flour turns fragrant and colour becomes reddish, about 45 minutes, mix in the khoya.
  • Make sure that that khoya and the flour are mixed together well, about five minutes. Move the mix to a different pan and set it aside.

Make Chasni

  • In the same pan that you used for cooking flour, add water and sugar and set on high heat.
  • Cook the sugar for about 12-15 minutes. To test whether the sugar is cooked, scoop a tiny bit of sugar solution in a spoon and lightly dip your thumb and index finger (careful as the mixture will be very hot!). Slowly move your thumb and finger about 1/2 inch away from each other, If one string wire forms then the sugar solution is ready.
  • Turn off the heat and add in the flour and khoya mixture to the sugar solution.
  • Mix for about 2-3 minutes so that there are no clumps.
  • Take about 1.5 tbsp of mix and roll into a ball. Be careful as the mixture will be hot. The balls have to formed while the mixture is still warm as the mixture won't come together once it cool down.
  • Enjoy!

Notes

Serve with hot masala chai

Nutrition

Serving: 50g | Calories: 172kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 17mg | Potassium: 63mg | Fiber: 1g | Sugar: 13g | Vitamin A: 61IU | Calcium: 44mg | Iron: 1mg
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