China Grass Burfi or Barfi - Milk Jello

bhavnaskitchen's picture

Nov. 20, 2013


China grass 4 Tablespoon (Agar powder or Gelatin)
Water 1 1/4 Cup (20 tbs)
Grated khoya 2 Cup (32 tbs) (mawa)
Cream 500 Milliliter (or 1 ltr milk)
Sugar 1 1/4 Cup (20 tbs)
Rose extract 2 Drop (or any flavor)
Butter/Ghee 1/4 Teaspoon (For greasing)
For garnish
Ground pistachio 1/4 Cup (4 tbs) (as needed)



1. Grease a baking dish with butter/ghee and set aside.


2. In a saucepan, combine china grass with water. Cook on medium to high heat for 3-6 minutes or until thickened, stirring constantly.

3. Gradually pour the cream, stir constantly and cook until thickened.

4. Add khoya/mawa, cook for 2 minutes and then stir in sugar. Cook until sugar dissolves.

5. Stir in rose extract, bring to a boil, and pour the mixture into the greased pan. Set aside for 2 hours or after an hour pop in refrigerator.


6. Sprinkle pistachio and cut into cubes.


7. Serve and enjoy!


For making pineapple or mango burfi use pineapple or mango juice instead of water.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 685Calories from Fat 188

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 12 g60%

Trans Fat 0 g


Sodium 338 mg14.08%

Total Carbohydrates 105 g35%

Dietary Fiber %

Sugars 76 g

Protein 19 g38%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet