Rava burfi recipe | Suji barfi recipe | Diwali sweets recipes

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Grease a tray and set it aside.
2. Heat 1/4 cup ghee in a heavy-bottomed pan over medium flame.
3. Add the rava and sauté for 2 minutes until it blends with the ghee.
4. Add the besan and roast together, stirring constantly, until a nice aroma comes out and the besan does not change colour.
5. Add the coconut, sugar and milk, and lower the heat to low for a while, mixing to prevent lumps.
6. Cook over medium heat, stirring often, until the mixture turns gooey and the sugar melts and bubbles.
7. When the mixture thickens slightly, add 1/4 cup ghee and the cardamom powder, and stir until the ghee is fully absorbed.
8. Add another 1/4 cup ghee and stir until absorbed.
9. Cook over low to medium heat until the mixture thickens into a halwa-like consistency and starts to pull away from the pan. Add 2 tbsp ghee and stir until absorbed.
10. When the mixture begins to leave the pan as a single mass, quickly spread it into the greased tray, level it, sprinkle with sliced nuts if using, and press gently with a greased spoon.
11. While still warm but not very hot, cut into pieces. Cool completely, then store in an airtight jar.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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