Rava Coconut Burfi – just saying those words aloud transports me to my grandmother’s kitchen, filled with the irresistible aroma of ghee-cooked semolina and freshly grated coconut. This traditional Indian sweet is a labor of love, but so worth the effort.
About the Recipe
If you’re a fan of Indian sweets, this rava coconut burfi needs to be on your must-try list. The dense, fudge-like texture combined with the sweetness of coconut and crunch of cashews is just heavenly. Trust me, one bite and you’ll be hooked.
Why You’ll Love This Recipe
There’s so much to love about this burfi. The cardamom adds an amazing aroma and flavor dimension. The ghee gives it the most incredible richness. And let’s be real – anything containing both semolina and coconut has to be delicious, right? This is Indian sweet indulgence at its finest.
Cooking Tips
For perfect burfi, the key is getting the sugar syrup and rava mixtures to the right consistency. I recommend using a thick bottomed pan to avoid burning, and stirring frequently once the rava goes in. Having everything prepped makes the final steps easier too.
Serving and Storing Suggestions
Serve this rava coconut burfi at room temperature for best texture. It makes about 24 square pieces, though I won’t judge if you eat more. Store covered at room temp for 3-4 days. Total prep time is around 45 mins.
Similar Recipes
- Besan Burfi (made with chickpea flour)
- Badam Burfi (with almonds)
- Mohanthal (fudge with butter and nuts)
- Kalakand (milk solids fudge)
Nutrient Benefits
Despite being a sweet treat, burfi provides some good nutrition thanks to the coconut, ghee, and nuts. You get protein, healthy fats, fiber, and minerals like iron. Everything in moderation of course.
Rava Coconut Burfi
Ingredients
- Bombay Rava (Sooji - 250 gms)
- 600 gms Sugar
- 1/2 Coconut (grated)
- 250 gms Ghee
- 1 tsp Cardamom Powder
- 2 tbsp Cashewnuts
- 1/4 cup Water
Instructions
- Heat little ghee in a pan over medium flame.
- Fry the cashewnuts lightly and remove.
- Add the grated coconut and fry lightly. Remove and keep aside.
- Add a little ghee to the pan and fry the rava till golden.
- Mix sugar with water and bring to a boil.
- Add 1 tsp of milk and remove the scum that rises to the top.
- Boil till the mixture reaches a one string consistency.
- Add rava, coconut and cashewnuts.
- Stir well, adding a little ghee from time to time, till thick.
- Pour into a plate and keep aside to cool.
- Before it cools fully, slice into desired shapes.
- Store in an airtight container.
- Serve.
Tip: If desired you can garnish the burgi with whole cashews or sliced cashews.
Frequently Asked Questions
Can I use fresh or frozen coconut?
Fresh grated coconut is ideal, but you can substitute frozen or desiccated coconut. Just adjust the amount slightly if using very dry desiccated kind.
Why did my sugar syrup crystallize?
Crystallization can happen if the sugar syrup gets overly hot or isn’t stirred enough during cooking. Be patient and stir frequently once it starts boiling.
My burfi turned out grainy, what went wrong?
A grainy or sandy texture usually means the rava (semolina) was overcooked or cooked at too high heat. Cook on medium-low, stirring constantly.
How can I add more flavor?
Rava burfi is delicious plain, but feel free to get creative. Saffron, rose water, or crushed fennel seeds make lovely flavor additions.
Can this recipe be made vegan?
Surely. just substitute a vegan ghee or coconut oil for the regular ghee. Use your favorite plant-based milk instead of regular milk.
