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.
This Rava Burfi Recipe stores well. You can store it in a food containers and eat later, and it will still taste as delicious as freshly prepared.
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.
Ingredients
cup ghee/clarified butter: 1/4
cup Bombay rava / semolina / suji: 1
cup coconut grated: 1/4
cup milk cream: 2 1/4
cup sugar: 1
tbsp almond powdered: 2
tbsp cashew / kaju powdered: 2
tsp cardamom powder / elaichi powder: 1/4
How To Make Rava Burfi Recipe
- 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.
Trivia
- The name barfi originated from the Persian word ‘burf’, which means snow.