Heat wok or karahi at medium low heat and add grated khoya to it. Mix it well and cook for about 4-6 minutes.
If you are using ready made packed khoya add 1 tbsp of ghee and if you are using home made khoya you don't need any ghee.
After some time you will see khoya will become soft. After 4-6 minutes add sugar and mix it well.
Keep mixing otherwise khoya will stick to the pan. Cook it again for 8-10 minutes or till barfi becomes little brown and it leaves sides of pan.
Stir it continuously to avoid burning. Now add elaychi powder and mix well and cook for 2 more minutes.
Now switch off the heat. Transfer the mixture to butter paper or parchment paper spread it over the paper.
Once it gets little cold spread it properly and put nuts over it. Press it gently with spatula so that nuts get sticks to barfi. Let barfi cool down for 4-6 hours.
Once bafri is completely cold cut it in pieces. Mawa Barfi is ready to serve . So can eat it like that or if you have silver vark decorate barfi with it.