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 recipesBadam burfiKaju katliKalakand

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.
  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

  1. Pour 1/4 cup ghee and half tsp cardamom powder. You can also add cardamom powder later.
  2. Mix it well until all ghee is absorbed.
  3. Add 1/4 cup more ghee.
  4. Keep stirring and cook until the mixture thickens and begins to leave the pan slightly. At this stage add 2 tbsps ghee.
  5. 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.
  6. Quickly transfer to a greased tray. Press down immediately with a spatula.
  7. Sprinkle some chopped nuts. This is optional. Press them down with a greased spoon.
  8. 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. Related Recipes

Recipe Card

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