Rava Burfi is a delicious, aromatic, rich and mouth melting Indian sweet which my Mom always made for Diwali. Rava burfi is made with semolina, flour, ghee, coconut, sugar and milk. Traditionally Indian burfi was made using different ingredients and each home had their own way of making it.
This recipe of rava burfi is from my Mum. But I have slightly modified it to cut down the milk, ghee and sugar without compromising on the taste. The mixture will take very long if more milk is used but lends a delicious and rich kova or mawa taste to the burfi.
To cut short the cook time I have reduced the quantity of milk. The original recipe uses maida. I have replaced it with besan as most of us don’t prefer maida. But maida does enhance the texture and add a milky taste to the rava burfi.
The texture of this rava burfi is in between this Mysore pak and 7 cups burfi but with a milky flavor & the taste is completely different. If properly made this burfi turns out slightly crisp on top, non sticky with a melt in the mouth texture.
How to Make Rava Burfi (Stepwise Photos)
1. Add ghee to a pan and heat it. Next add rava and mix it well with ghee. Fry for 2 mins on a low to medium heat.
2. Transfer besan or maida.
3. Mix well and fry until besan turns aromatic. Make sure you do not burn it. Regulate the flame in between low to medium during frying.
4. Add coconut and sugar.
5. Pour milk. I have used milk that was at room temperature and was not previously boiled.
6. Turn the flame to low. Mix everything well and ensure there are no lumps.
7. The sugar melts and entire mixture turns gooey.
8. With in few minutes the mixture thickens and begins to bubble up.
Make Rava Burfi
9. Pour 1/4 cup ghee and half tsp cardamom powder. You can also add cardamom powder later.
10. Mix it well until all ghee is absorbed.
11. Add 1/4 cup more ghee.
12. Keep stirring and cook until the mixture thickens and begins to leave the pan slightly. At this stage add 2 tbsps ghee.
13. After this the mixture is almost in the final stage. Be quick and keep stirring. The mixture becomes dense and is heavy at this stage. Very soon it turns to a mass, turn off the heat.
14. Quickly transfer to a greased tray. Press down immediately with a spatula.
15. Sprinkle some chopped nuts. This is optional. Press them down with a greased spoon.
16. Allow it to cool down. The burfi must be still hot but not very hot when you cut to pieces. You can also cut when it is warm but the edges turn slightly crumbly.
It turns light in color when cooled. Cool rava burfi completely and store in a air tight steel or glass jar.
Ingredients (US cup = 240ml )
- 1 cup rava or semolina or suji ( Bombay rava)
- 1 cup coconut grated (fresh, frozen or desiccated) (not copra)
- ½ cup besan or maida (plain flour)
- 2 cups sugar (prefer organic sugar)
- 1 cup milk at room temperature
- ¾ cup ghee + 2 tbsps or clarified butter
- ½ to ¾ tsp cardamom powder or elaichi or rose water
- 2 tbsp pistachios sliced or almonds (optional)
- Grease a tray and set side.
- Pour ¼ cup ghee to a heavy bottom pan and heat it on a medium flame.
- Add rava and saute for 2 mins until it blends well with ghee.
- Then add besan and roast them together until a nice aroma comes out. Keep stirring constantly to prevent burning. Make sure the besan doesn’t get discoloured.
How to Make Rava Burfi
- Add coconut, sugar and milk. Regulate the flame to low for a while and mix up everything to prevent lumps.
- Begin to cook on a medium heat stirring often. The mixture turns gooey while the sugar melts and begins to bubble up.
- When the mixture thickens slightly add ¼ cup of ghee and cardamom powder. Stir well until the ghee is absorbed completely.
- Add another ¼ cup of ghee. Stir well until absorbed.
- Cook on a low to medium heat until the mixture thickens completely and turns to a halwa consistency. The mixture begins to leave the pan slightly. At this stage add 2 tbsps. Ghee and stir well until it is absorbed.
Check the consistency
- The burfi mixture will soon begin to leave the pan and turn to a single mass.
- Be quick and transfer this to the greased tray. Level it well with a spatula. Sprinkle some sliced nuts on top and press down gently with a greased spoon.
- Allow to cool down. When the burfi is still hot but not very hot, cut them to pieces.
- Cool them completely and store in an air tight jar.
- Rava burfi keeps good for 7 to 10 days at room temperature and for over a month if refrigerated.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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