Rava Burfi Recipe | Rava Coconut Barfi Sweet
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.
Servings: 18
Calories: 174kcal
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.
Nutrition
Calories: 174kcal | Carbohydrates: 32g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 9mg | Potassium: 83mg | Fiber: 1g | Sugar: 23g | Vitamin A: 23IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 1mg