rava burfi recipe | suji barfi recipe | sooji ki barfi recipe

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rava burfi recipe | suji barfi recipe | sooji ka barfi recipe with detailed photo and video recipe. a simple semolina based sweet confectionery or a dense fudge recipe prepared with rava/sooji and cashew powder. barfi is a common indian sweet or mithai recipe and often prepared with nuts or combination of dry fruits mixed with sugar and later shaped into square or diamond shape. rava burfi is one such unique recipe which can be prepared within minutes without much hassle.
suji barfi reciperava burfi recipe | suji barfi recipe | sooji ka barfi with step by step photo and video recipe. traditional barfi recipes are either prepared from powdered dry fruits/nuts or with the combination of flours. but rava barfi or suji burfi is a new variant which is prepared very similar to sooji halwa which is later dried and shaped to square or diamond solids. it can be an ideal and economical sweet recipe for any occasions and celebrations without much preparations required.

as i mentioned previously, a recipe for rava burfi or sooji barfi is extremely simple. as a matter of fact, the recipe for this barfi is very similar to the traditional sooji halwa or sheera recipe. the only difference i have introduced in this recipe compared to the traditional one is by adding cashew powder to semolina. semolina by itself would not attain any particular shape and hence the adulteration with powdered cashews. moreover, it also adds up nice flavour and taste to the barfi’s. having said that cashews powder is not mandatory and can be filled with other alternatives. the other common ingredients used as fill are, plain flour, besan flour or even milk powder should solve the purpose.

rava burfi recipefurthermore some important tips and recommendations to this exotic rava burfi recipe. firstly, i have used medium size or upma rava or bombay rava for this recipe and i recommend the same for this barfi. i personally have not tried with fine rava but it should be alright but certainly no to thick semolina. secondly, the barfi’s can be made more attractive by adding food colors especially the yellow or red or perhaps mixing together. moreover, you can also add kesar for the orange colour. soaking the kesar strands in a hot water should yield more dark colour. lastly, i personally like it when served chilled but can be served both warm or chilled.

finally i do request you to check my other indian sweets recipes collection with this recipe post of rava burfi recipe. it includes recipes like, milk powder barfi, besan barfi, maida barfi, mohanthal, pista badam burfi, carrot burfi, kaju barfi and coconut barfi recipe. in addition, do visit my other recipes collection like,

rava burfi video recipe:

recipe card for suji or sooji burfi recipe:

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rava burfi recipe | suji barfi recipe | sooji ki barfi recipe
 
Prep time
Cook time
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easy rava burfi recipe | suji barfi recipe | sooji ki barfi recipe
Author:
Recipe type: sweet
Cuisine: indian
Serves: 20 Servings
Ingredients
  • ¼ cup ghee / clarified butter
  • 1 cup bombay rava / semolina / suji
  • ¼ cup coconut, grated
  • 2.25 cup milk, full cream
  • 1 cup sugar
  • 2 tbsp almond, powdered
  • 2 tbsp cashew / kaju, powdered
  • ¼ tsp cardamom powder / elachi powder
Instructions ( 1 cup =255 ml)
  1. firstly, in a pan heat ¼ cup ghee.
  2. and roast 1 cup bombay rava on low to medium flame till it turns aromatic.
  3. also add ¼ cup coconut and roast for a minute. keep aside.
  4. now in another large kadai boil 2.25 cup milk stirring occasionally.
  5. further keeping the flame on low, add roasted bombay rava.
  6. stir continuously till the rava absorbs water and no lumps are formed.
  7. further add 1 cup sugar (add ¾-1 cup depending on sweetness you prefer).
  8. also add 2 tbsp powdered almond and 2 tbsp powdered cashew. give a mix.
  9. keeping the flame on low, stir well till the sugar dissolves.
  10. make sure the mixture is combined well and no lumps are present.
  11. add ¼ tsp cardamom powder and mix well.
  12. keep mixing till the rava absorbs all the moisture and starts to separate from pan.
  13. transfer the prepared mixture into greased plate lined with baking paper.
  14. set well forming a block.
  15. now top with few chopped almonds and press gently.
  16. allow to set for 30 minute, or till it sets completely.
  17. now unmould and cut into square pieces.
  18. finally, serve rava burfi or store in airtight container.


how to make rava burfi recipe with step by step photo:

  1. firstly, in a pan heat ¼ cup ghee.
    rava burfi recipe
  2. and roast 1 cup bombay rava on low to medium flame till it turns aromatic.
    rava burfi recipe
  3. also add ¼ cup coconut and roast for a minute. keep aside.
    rava burfi recipe
  4. now in another large kadai boil 2.25 cup milk stirring occasionally.
    rava burfi recipe
  5. further keeping the flame on low, add roasted bombay rava.
    rava burfi recipe
  6. stir continuously till the rava absorbs milk and no lumps are formed.
    rava burfi recipe
  7. further add 1 cup sugar (add ¾-1 cup depending on sweetness you prefer).
    rava burfi recipe
  8. also add 2 tbsp powdered almond and 2 tbsp powdered cashew. give a mix.
    rava burfi recipe
  9. keeping the flame on low, stir well till the sugar dissolves.
    rava burfi recipe
  10. make sure the mixture is combined well and no lumps are present.
    suji barfi recipe
  11. add ¼ tsp cardamom powder and mix well.
    suji barfi recipe
  12. keep mixing till the rava absorbs all the moisture and starts to separate from pan.
    suji barfi recipe
  13. transfer the prepared mixture into greased plate lined with baking paper.
    suji barfi recipe
  14. set well forming a block.
    sooji ki barfi recipe
  15. now top with few chopped almonds and press gently.
    sooji ki barfi recipe
  16. allow to set for 30 minute, or till it sets completely.
    sooji ki barfi recipe
  17. now unmould and cut into square pieces.
    sooji ki barfi recipe
  18. finally, serve rava burfi or store in airtight container.
    rava burfi recipe


notes:

  • firstly, roast the rava on low flame for more rich flavour.
  • also, adjust the amount of sugar based on sweetness you looking for.
  • additionally, cook the mixture till it separates from pan else it turns to be rava kesari.
  • finally, rava burfi taste great when served when it is warm.

 

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