This melt-in-your-mouth Rava Coconut Burfi is a pleasant Indian candy made with semolina, coconut, ghee, and cashews. Wealthy, delicate, and bursting with flavors.
Rava Coconut Burfi – simply saying these phrases aloud transports me to my grandmother’s kitchen, stuffed with the irresistible aroma of ghee-cooked semolina and freshly grated coconut. This conventional Indian candy is a labor of affection, however so definitely worth the effort.
In regards to the Recipe
Should you’re a fan of Indian sweets, this rava coconut burfi must be in your must-try listing. The dense, fudge-like texture mixed with the sweetness of coconut and crunch of cashews is simply heavenly. Belief me, one chew and also you’ll be hooked.
Why You’ll Love This Recipe
There’s a lot to like about this burfi. The cardamom provides an incredible aroma and taste dimension. The ghee offers it essentially the most unbelievable richness. And let’s be actual – something containing each semolina and coconut needs to be scrumptious, proper? That is Indian candy indulgence at its most interesting.
Cooking Suggestions
For excellent burfi, the secret is getting the sugar syrup and rava mixtures to the correct consistency. I like to recommend utilizing a thick bottomed pan to keep away from burning, and stirring regularly as soon as the rava goes in. Having every little thing prepped makes the ultimate steps simpler too.
Serving and Storing Solutions
Serve this rava coconut burfi at room temperature for finest texture. It makes about 24 sq. items, although I gained’t decide should you eat extra. Retailer coated at room temp for 3-4 days. Complete prep time is round 45 minutes.
Comparable Recipes
- Besan Burfi (made with chickpea flour)
- Badam Burfi (with almonds)
- Mohanthal (fudge with butter and nuts)
- Kalakand (milk solids fudge)
Nutrient Advantages
Regardless of being a candy deal with, burfi supplies some good vitamin due to the coconut, ghee, and nuts. You get protein, wholesome fat, fiber, and minerals like iron. Every thing moderately after all.
Rava Coconut Burfi
This melt-in-your-mouth Rava Coconut Burfi is a pleasant Indian candy made with semolina, coconut, ghee, and cashews. Wealthy, delicate, and bursting with flavors.
Substances
- Bombay Rava (Sooji – 250 gms)
- 600 gms Sugar
- 1/2 Coconut (grated)
- 250 gms Ghee
- 1 tsp Cardamom Powder
- 2 tbsp Cashewnuts
- 1/4 cup Water
Directions
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Warmth little ghee in a pan over medium flame.
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Fry the cashewnuts frivolously and take away.
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Add the grated coconut and fry frivolously. Take away and preserve apart.
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Add a bit ghee to the pan and fry the rava until golden.
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Combine sugar with water and convey to a boil.
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Add 1 tsp of milk and take away the scum that rises to the highest.
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Boil until the combination reaches a one string consistency.
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Add rava, coconut and cashewnuts.
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Stir nicely, including a bit ghee sometimes, until thick.
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Pour right into a plate and preserve apart to chill.
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Earlier than it cools totally, slice into desired shapes.
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Retailer in an hermetic container.
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Serve.
Tip: If desired you possibly can garnish the burgi with complete cashews or sliced cashews.
Incessantly Requested Questions
Can I exploit contemporary or frozen coconut?
Contemporary grated coconut is good, however you possibly can substitute frozen or desiccated coconut. Simply regulate the quantity barely if utilizing very dry desiccated sort.
Why did my sugar syrup crystallize?
Crystallization can occur if the sugar syrup will get overly sizzling or isn’t stirred sufficient throughout cooking. Be affected person and stir regularly as soon as it begins boiling.
My burfi turned out grainy, what went flawed?
A grainy or sandy texture often means the rava (semolina) was overcooked or cooked at too excessive warmth. Prepare dinner on medium-low, stirring always.
How can I add extra taste?
Rava burfi is scrumptious plain, however be happy to get artistic. Saffron, rose water, or crushed fennel seeds make pretty taste additions.
Can this recipe be made vegan?
Absolutely. simply substitute a vegan ghee or coconut oil for the common ghee. Use your favourite plant-based milk as an alternative of standard milk.
