Rose flavoured Mawa Barfi (Milk solids which get semi-burnt in the process of extracting Ghee)


In many homes, the traditional process involves collecting cream from daily-used whole cream milk and periodically making ghee out of it. Once the ghee is made, the residue of brown milk solids is often discarded. However, instead of wasting it, you can transform it into a delicious mithai. Here's a simple recipe for Rose-Flavoured Mawa Barfi.


  • Brown Mawa (Ghee Residue): 2 cups
  • Sugar: 1 cup
  • Milk: 1 cup
  • Milk Powder: 1 cup
  • Cashew Nuts: 10
  • Almonds: 10
  • Rose Essence: 4-5 drops (If you are using milder rose essence, then you may need to adjust the quantity accordingly)
  • Rose water (Optional): 3-4 tbsp
  • Green Cardamom Powder: 1/2 tsp
  • Nutmeg Powder: 2-3 pinches
  • Add the milk residue to a non-stick or heavy botton pan and heat it on low flame.
  • Add milk, sugar, cashew nuts, almonds and milk powder to it and keep stirring till it forms a firm dough-like consistency.
  • Now, add rose water, green cardamom powder and nutmeg powder to it and mix well.
  • Turn off the stove in 4-5 minutes and add rose essence to it and mix well.
  • Transfer it to a container and flatten it. Refrigerate it for 4-5 hours or more and cut it in equal portions (as shown in the picture below).