Rava Barfi

Ingredients  

1 cup ghee 

2 cup rava / suji, coarse

½ cup dry coconut, grated

¼ cup milk powder

2 cup sugar

1 cup water

½ tsp cardamom powder

2 tbsp nuts, chopped

 

Method 

• In a pan heat 1 cup ghee and roast 2 cup rava on low flame.
• Roast until the rava turns aromatic and sandy texture.
• Now add ½ cup dry coconut, ¼ cup milk powder and roast for a minute.
• Do not brown the rava else the colour of burfi will change. Keep aside.
• In a large kadai take 2 cup sugar and 1 cup water.
• Stir and boil till you attain 1 string consistency.
• Keeping the flame on low, add roasted rava and mix well making sure there are no lumps.
• Now add ½ tsp cardamom powder and mix well.
• Cook on low flame until the mixture turns non-sticky and starts to hold the shape.
• Transfer to the tray greased with ghee.
• Top with nuts and dry coconut. Rest the burfi for 10 minutes to set.
• When the burfi is still warm, cut into pieces.
• Rava Burfi  when stored in an airtight container will last long.
  

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