Rava Burfi Recipe

Introduction

Rava Burfi is a delicious Indian sweet made from semolina, ghee, and sugar. Its rich, aromatic flavor and soft texture make it a perfect treat for festivals and special occasions.

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)

Instructions

1. Step 1: Heat 1 cup ghee in a pan on low flame and roast 2 cups of rava until it turns aromatic and sandy in texture, being careful not to brown it.
2. Step 2: Add ½ cup dry coconut and ¼ cup milk powder to the roasted rava, roast for another minute, then set aside.
3. Step 3: In a large kadai, combine 2 cups sugar and 1 cup water; stir and boil until the mixture reaches one-string consistency.
4. Step 4: Reduce flame to low, then add the roasted rava mixture, stirring well to avoid lumps.
5. Step 5: Add ½ teaspoon cardamom powder and mix thoroughly.
6. Step 6: Cook on low flame until the mixture becomes non-sticky and starts to hold its shape.
7. Step 7: Transfer the mixture to a ghee-greased tray, top with chopped nuts and additional dry coconut.
8. Step 8: Let the burfi rest for 10 minutes to set, then cut into pieces while still warm.

Tips & Variations

• Use freshly grated dry coconut for a more intense flavor and better texture.
• Substitute sugar with jaggery for a richer, earthy sweetness.
• Ensure low flame roasting to prevent the rava from browning, maintaining the burfi’s light color.
• Add chopped cashews and almonds for a crunchy texture.

Storage

Store the Rava Burfi in an airtight container at room temperature. It stays fresh for up to one month. Reheat slightly before serving if desired, but it can also be enjoyed at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fine rava instead of coarse rava?

Coarse rava is preferred for better texture in burfi, but fine rava can be used if coarse is unavailable, though the texture will be softer.

How do I know when the sugar syrup has reached one-string consistency?

To test one-string consistency, take a drop of the syrup between your thumb and forefinger, then pull apart gently; a single thin thread should form without breaking immediately.

Rava Burfi Recipe

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4.5 from 109 reviews

Rava Burfi is a traditional Indian sweet made with roasted semolina, ghee, sugar syrup, and flavored with cardamom and nuts. This rich, melt-in-the-mouth dessert is perfect for festivals and special occasions, offering a delightful combination of textures and flavors with its aromatic roasted semolina and crunchy nut toppings.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: Approximately 16 pieces 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup ghee
• 2 cup rava / suji (coarse semolina)
• ½ cup dry coconut (grated)
• ¼ cup milk powder
• 2 cup sugar
• 1 cup water
• ½ tsp cardamom powder
• 2 tbsp nuts (chopped, e.g., cashews, almonds, or pistachios)

Instructions

1. Roast the Semolina: Firstly, heat 1 cup of ghee in a pan on low flame. Add 2 cups of coarse rava and roast it gently, stirring continuously, until the rava becomes aromatic and has a sandy texture. Be careful not to brown the rava to maintain the light color of the burfi.
2. Add Dry Ingredients: Mix in ½ cup grated dry coconut and ¼ cup milk powder with the roasted rava. Roast this mixture for another minute while stirring to combine well, then remove from heat and set aside.
3. Prepare Sugar Syrup: In a large kadai or pan, combine 2 cups of sugar and 1 cup water. Stir and bring to a boil until the syrup reaches the one-string consistency, which means when a drop between your fingers forms a single thread when pulled apart gently.
4. Combine Semolina with Syrup: Reduce the flame to low and gradually add the roasted rava mixture into the sugar syrup, stirring continuously to avoid lumps. Mix thoroughly to incorporate all ingredients evenly.
5. Add Flavoring: Sprinkle ½ teaspoon of cardamom powder into the mixture and stir well to distribute the flavor.
6. Cook to Desired Consistency: Continue to cook on low flame, stirring constantly, until the mixture thickens, turns non-sticky, and starts to hold its shape when pressed.
7. Set the Burfi: Transfer the hot mixture to a greased tray or plate with ghee. Evenly top it with chopped nuts and additional dry coconut as garnish. Press gently to set the toppings.
8. Cut and Serve: Allow the burfi to rest for about 10 minutes to set partially. While still warm, cut it into desired shapes such as squares or diamonds. Let it cool completely before serving or storing.
9. Storage: Store the Rava Burfi in an airtight container where it will stay fresh and delicious for up to one month.

Notes

• Ensure the rava is roasted just right — aromatic but not browned — for the best color and flavor.
• The one-string sugar syrup consistency is crucial for the burfi to set properly; do not skip this step.
• Adding nuts on top before setting helps keep them crunchy and adds a lovely texture contrast.
• Use ghee generously for authentic flavor and texture.
• Adjust sweetness level by varying the sugar quantity slightly, if preferred.
• Rava Burfi is best served at room temperature or slightly warm.

Keywords: Rava Burfi, Indian sweet, semolina dessert, ghee burfi, cardamom burfi, festival sweets, suji burfi