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# Rava Burfi Recipe
| | |
| -------------- | ----------- |
| **Prep time** | 5 min |
| **Cook time** | 20 min |
| **Total time** | 25 min |
| **Serves** | 20 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 237 kcal |
| Carbohydrates | 33 g |
| Protein | 3 g |
| Fat | 11 g |
| Saturated fat | 7 g |
| Cholesterol | 25 mg |
| Sodium | 8 mg |
| Potassium | 66 mg |
| Fiber | 1 g |
| Sugar | 21 g |
| Vitamin A | 15 IU |
| Vitamin C | 0.2 mg |
| Calcium | 19 mg |
| Iron | 1 mg |
## About
An extremely simple, yet popular classical Indian dessert recipe prepared with basic ingredients like semolina, sugar, and milk powder. **Rava Barfi** or **Sooji Ki Katli Barfi** is a popular North Indian mithai recipe prepared for small and big occasions. It carries the same texture as the Sheera or sooji ka halwa but in a different shape and consistency. Also, adding the coconut and milk powder to the rava makes it more interesting and tasty.
There are many different ways to make this simple **Rava Barfi,** but the basic one is made with just semolina. It also contains milk powder and coconut which does elevate the taste and flavor. But this can be extended by adding other popular ingredients to make it a more interesting dessert. The best ingredients with rava are besan, rice flour, and a combination of dry fruits. In addition, adding different colors makes it more attractive.
## Ingredients
* 1 cup ghee
* 2 cup rava / suji *(coarse)*
* ½ cup dry coconut *(grated)*
* ¼ cup milk powder
* 2 cup sugar
* 1 cup water
* ½ tsp cardamom powder
* 2 tbsp nuts *(chopped)*
## Instructions
1. Firstly, in a pan heat 1 cup ghee and roast 2 cup rava on low flame.
2. Roast until the rava turns aromatic and sandy texture.
3. Now add ½ cup dry coconut, ¼ cup milk powder and roast for a minute.
4. Do not brown the rava else the colour of burfi will change. Keep aside.
5. In a large kadai take 2 cup sugar and 1 cup water.
6. Stir and boil till you attain 1 string consistency.
7. Keeping the flame on low, add roasted rava and mix well making sure there are no lumps.
8. Now add ½ tsp cardamom powder and mix well.
9. Cook on low flame until the mixture turns non-sticky and starts to hold the shape.
10. Transfer to the tray greased with ghee.
11. Top with nuts and dry coconut. Rest the burfi for 10 minutes to set.
12. When the burfi is still warm, cut into pieces.
13. Finally, enjoy Rava Burfi Recipe for a month when stored in an airtight container
## Step-by-step
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.
## Video
## Notes
* Firstly, you can add mawa in place of milk powder for rich flavour.
* Also, the burfi can be prepared with jaggery instead of sugar if you are looking for a healthy alternative.
* Additionally, if you over cook the mixture then the burfi will turn hard, and if it is undercooked the burfi will be chewy.
* Finally, **Rava Burfi Recipe** tastes great with coconut flavour in it.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/rava-burfi-recipe-suji-barfi-recipe/](https://hebbarskitchen.com/rava-burfi-recipe-suji-barfi-recipe/)
