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Rava Burfi Recipe

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1/4 cup ghee/clarified butter
1 cup Bombay rava / semolina / suji
1/4 cup coconut grated
2 1/4 cup milk cream
1 cup sugar
2 tbsp almond powdered
2 tbsp cashew / kaju powdered
1/4 tsp cardamom powder / elaichi powder

Nutritional information

2038 kcal
275.5 g
41.82 g
87.24 g
2786 mg
195 mg

Rava Burfi Recipe

  • Sweet
  • 40 mins
  • Easy



Rava burfi is a traditional sweet cake made from rava. Rava is a coarse grain also known as semolina. Rava barfi is one sweet dish with a melt-in-mouth texture and a distinct aroma and flavor too. Easily prepared with a handful of ingredients readily available in your kitchen pantry, this delicious barfi makes a great dessert and a tea-time snack too. Add nuts of your choice to the recipe to make the barfi rich and nutrient dense too.

Health Benefits

  • Rava helps to gain energy with essential carbohydrates as it’s made from whole wheat.
  • Rava is also rich in iron. Iron-rich foods are good for health as it helps in improving blood circulation.
  • Wheat has a good amount of calcium as well. Hence very good for healthy bones.
  • Rava is also enriched with magnesium, zinc, and phosphorus, which is also helpful to maintain a healthy nervous system.
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How to make Rava burfi

  • Heat ghee in a pan.
  • Roast Bombay rava on low to medium flame until you notice a distinct aroma.
  • Add coconut and roast for another minute. Keep aside.
  • In another large skillet boil the milk stirring occasionally.
  • Add the roasted Bombay rava.
  • Keep stirring until the rava absorbs water and no lumps are formed.
  • Add sugar or any sweetener you prefer.
  • Add powdered almond and powdered cashew and mix.
  • Continue to stir until the sugar dissolves. Make sure the flame is low.
  • Keep mixing until the mixture has no lumps.
  • Add cardamom powder and mix again.
  • Keep mixing till the rava absorbs all the moisture and starts to separate from pan.
  • Set a baking paper on a greased plate.
  • Transfer the prepared ravamixture to the plate.
  • Set the mixture into a block.
  • Garnish it with chopped almonds and gently press it. Keep aside for 30 minutes.
  • If the mixture is set, unmold and cut into square pieces.


  • The name barfi originated from the Persian word ‘burf’, which means snow.
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