rava burfi

Rava Burfi

By Swasthi on August 9, 2022, Comments, Jump to Recipe

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.


rava burfi

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.

You may like to check 100 Diwali sweets and Diwali snacks recipes

Similar burfi recipes
Badam burfi
Kaju katli
Kalakand

suji barfi recipe

How to Make Rava Burfi (Stepwise Photos)

Preparation

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.

Add ghee to a pan

2. Transfer besan or maida.

add besan

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.

Mix well and fry until besan turns aromatic

4. Add coconut and sugar.

Add coconut

5. Pour milk. I have used milk that was at room temperature and was not previously boiled.

add milk

6. Turn the flame to low. Mix everything well and ensure there are no lumps.

Mix everything well

7. The sugar melts and entire mixture turns gooey.

entire mixture turns gooey

8. With in few minutes the mixture thickens and begins to bubble up.

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.

add ghee

10. Mix it well until all ghee is absorbed.

Mix it

11. Add 1/4 cup more ghee.

add ghee

12. Keep stirring and cook until the mixture thickens and begins to leave the pan slightly. At this stage add 2 tbsps ghee.

cook until the mixture thickens

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.

The mixture becomes dense and is heavy at this stage

14. Quickly transfer to a greased tray. Press down immediately with a spatula.

transfer to a greased tray

15. Sprinkle some chopped nuts. This is optional. Press them down with a greased spoon.

Sprinkle some chopped nuts

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.

cut to pieces

It turns light in color when cooled. Cool rava burfi completely and store in a air tight steel or glass jar.

rava burfi recipe

Related Recipes

Recipe Card

rava burfi

Rava Burfi

Rava burfi is a sweet from Indian cuisine made with semolina, sugar, ghee, milk and coconut.
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For best results follow the step-by-step photos above the recipe card

Prep Time1 minute
Cook Time38 minutes
Total Time39 minutes
Servings20 burfi
AuthorSwasthi

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)

Instructions

Preparation

  • 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.

Video

NUTRITION INFO (estimation only)

Nutrition Facts
Rava Burfi
Amount Per Serving
Calories 204 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 18mg6%
Sodium 8mg0%
Potassium 78mg2%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 21g23%
Protein 2g4%
Vitamin A 25IU1%
Vitamin C 0.2mg0%
Calcium 18mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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Rava Burfi

About Swasthi

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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12 Comments
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Thank you for the recipe, it was easy to
Follow. Sadly though, the result for me was tough and hard barfi. I think it’s a good recipe and what would be helpful is the timing at each step. For example, the consistency and texture details were give each step of the recipe but it would help to say if you said it took 2-3 minutes to get to the consistent at this temperature level. I will attempt the recipe again

Thank you, I will definitely give it another try with your suggestions. Btw, my husband thought it was really tasty with mix of recipe ingredients, even though I didn’t do it right. I’m sure I will get it, practice makes perfect. Thanks again for the recipe!

5 stars
As usual your recipe is Amazing.

4 stars
Wonderful recipe

5 stars
nice n tasty recipe.

5 stars
Hello Swasthi,
I love your site for cooking delicious indian food, could you please give some tips on cooking without sugar. I’m controlling my glucose levels and can use splenda for baking.
Thanks,
Rajan.

5 stars
Hi Swasthi,

Can wheat flour be used instead of Maida?

4 stars
Very useful page and photo reviews very nice