Firstly, 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.

Finally, enjoy Rava Burfi Recipe for a month when stored in an airtight container