Rava Burfi is a classic, rich, aromatic, melt-in-mouth Indian sweet recipe prepared during festivals like Diwali, Ganesh Chaturthi, and Janmashtami. This Indian burfi dessert uses semolina (suji), coconut, besan, sugar, milk, and homemade ghee and is flavored with cardamom.
Check our popular and instant milk burfi recipe, Diwali special 7-cup burfi, and best Indian desserts.
About the recipe
Rava Burfi is a type of Indian barfi sweet made using rava, also known as semolina, suji, or sooji, and coconut (nariyal), ghee(clarified butter), besan (chickpea flour), sugar, and flavored with cardamom.
The taste and texture of this rava burfi is crispy on top with a soft interior that is between 7 cup barfi and Mysore Pak and also has a rich taste from the addition of milk.
Since the same amount of coconut and rava is used, you can also call this coconut burfi with rava. This Indian sweet is called ravyachi vadi in Marathi, rulavu galnu soye kadi in Konkani, suji ki barfi in Hindi.
Make this for Ganesh chaturthi naivedyam, Navratri prasadam, or traditional mithai box for Diwali.
While you are here, don't miss to check out some of the best recipes for Diwali.
Don't miss out on checking out our traditional coconut burfi sweet, kaju katli (kaju burfi), besan ki barfi mithai.
Ingredients
Rava: Also called semolina, sooji or suji is the base for this recipe.
Coconut: Freshly grated coconut gives the best results. You can use frozen or dry.
Besan: Gives nutty aroma.
Sugar: This sweetens the burfi.
Milk: Rich flavor like khova.
Ghee: Gives nutty and aromatic flavor to barfi sweet.
Cardamom powder: Traditional flavoring for Indian dessert.
See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
Step 1: We are not using all ghee at once. In a pan, add 2 tablespoon of ghee and sooji (semolina or rava) and saute until aromatic.
Step 2: Add chickpea flour (besan) and saute for 3 to 4 minutes or until aromatic.
Step 3: Add coconut, sugar, and milk and stir together to get a lump-free mixture. The mixture may become a little runny at first because of the addition of sugar.
Step 4: You must cook this mixture for 20 to 25 minutes until thickening. Add ghee every 5 minutes interval and continue stirring.
Step 5: At any one stage, along with ghee, add cardamom powder and continue stirring.
Step 6: Keep stirring the mixture.
Step 7: The mixture is thickened, becomes dense, and reaches the final stage.
Step 8: You can also see if you are able to make non-sticky ladoo from the mixture to know if it has reached the final stage.
Step 9: Transfer it to a greased pan or baking tray lined with parchment paper.
Step 10: Garnish it with nuts.
Step 11: Let this sit for 15 to 20 minutes. While still warm, cut them into desired squares. Otherwise, they will become crumblier later.
Step 12: Once it comes to room temperature, store in an airtight conatiner for upto a week and serve as needed. For extended shelf life, you can refrigerate it.
Tips
- I have added the brown part of the coconut, also. If you want your barfi to be white, then while scraping the coconut, make sure you scrape gently, leaving the brown part.
- Overcooking will make your burfi sweet, hard, and chewy.
More Indian Rava Sweets
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Recipe card
Rava Burfi Recipe | Rava Coconut Barfi Sweet
Equipment
Ingredients
- ½ cup + 2 tablespoon Homemade ghee, divided
- 1 cup Suji rava semolina or sooji
- ½ cup Besan chickpea flour
- 1 cup Coconut Fresh, frozen or dry
- 2 cups Sugar
- 1 cup Milk
- 1 teaspoon Cardamom powder
- Almonds, for garnish
Instructions
- We are not using all ghee at once. In a pan, add 2 tablespoon of ghee and sooji (semolina or rava) and saute until aromatic.½ cup + 2 tablespoon Homemade ghee,, 1 cup Suji rava
- Add chickpea flour (besan) and saute for 3 to 4 minutes or until aromatic.½ cup Besan
- Add coconut, sugar, and milk and stir together to get a lump-free mixture. The mixture may become a little runny at first because of the addition of sugar.1 cup Coconut, 2 cups Sugar, 1 cup Milk
- You will have to cook this mixture for 20 to 25 minutes until thickened. Add ghee every 5 minutes interval and continue stirring.½ cup + 2 tablespoon Homemade ghee,
- At any one stage, along with ghee, add cardamom powder and continue stirring.1 teaspoon Cardamom powder
- The mixture will thicken, become dense, and reach the final stage.
- You can also see if you are able to make non-sticky ladoo from the mixture to know if it has reached the final stage.
- Transfer it to a greased pan or baking tray lined with parchment paper. Garnish it with nuts.Almonds, for garnish
- Let this sit for 15 to 20 minutes. While still warm, cut them into desired squares. Otherwise, they will become crumblier later.
- Once it comes to room temperature, store in an airtight conatiner for upto a week and serve as needed. For extended shelf life, you can refrigerate it.
Video
Notes
- I have added the brown part of the coconut, also. If you want your barfi to be white, then while scraping the coconut, make sure you scrape gently, leaving the brown part.
- Overcooking will make your burfi sweet, hard, and chewy.
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