Ingredients and Method to make Rava Kaju Burfi
1/2 cup fine rava (fine semolina, semolina flour)
1/2 cup cashewnuts (raw, unsalted) powdered fine
1/4 cup fresh / frozen grated coconut (if frozen thaw to room temperature)
1 cup sugar (see notes)
1/3 cup water
4 to 5 green cardamom seeds powdered fine
2 tbsp clarified butter (ghee/nei) and a little extra for greasing the dish.
Grease a large flat dish with few drops of clarified butter and keep aside.
In a large heavy bottomed pan, dry roast semolina until it emits an aroma on low to medium low heat, remove roasted semolina into a plate/ tray.
Dry roast powdered cashew for a couple of minutes, not too much just a little. Remove and add this powder to the roasted semolina.
In the same pan, dry roast grated coconut for a couple of minutes. Remove and add to the other two roasted items. Powder cardamom and add to the powdered mixture.
In the same pan, add sugar and water and heat on low to medium low heat. When the sugar has melted and begins to thicken a little,lower heat, add a drop of syrup to a plate, cool slightly and check to see if it has achieved one string consistency. Single string consistency means when the syrup is held between the thumb and forefinger and pulled apart, it will form a light single string.
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If the right consistency is achieved, keeping the heat low, add the powdered, roasted semolina+cashew+coconut mixture to it, then add clarified butter/ ghee and mix well. Allow to heat just a tad, when mixture begins to froth a little, remove and pour immediately on the pre greased tray/ dish.
Cool and cut into square or diamond shapes.
This quantity yielded me approx 18 to 20 pieces, yield will depend on the how thick or thin you spread the mixture and the size each square or diamond is cut.
In a large heavy bottomed pan, dry roast semolina until it emits an aroma on low to medium low heat, remove roasted semolina into a plate/ tray.
Dry roast powdered cashew for a couple of minutes, not too much just a little. Remove and add this powder to the roasted semolina.
In the same pan, dry roast grated coconut for a couple of minutes. Remove and add to the other two roasted items. Powder cardamom and add to the powdered mixture.
In the same pan, add sugar and water and heat on low to medium low heat. When the sugar has melted and begins to thicken a little,lower heat, add a drop of syrup to a plate, cool slightly and check to see if it has achieved one string consistency. Single string consistency means when the syrup is held between the thumb and forefinger and pulled apart, it will form a light single string.
The copyright of this content belongs to Veginspirations.com
If the right consistency is achieved, keeping the heat low, add the powdered, roasted semolina+cashew+coconut mixture to it, then add clarified butter/ ghee and mix well. Allow to heat just a tad, when mixture begins to froth a little, remove and pour immediately on the pre greased tray/ dish.
Cool and cut into square or diamond shapes.
This quantity yielded me approx 18 to 20 pieces, yield will depend on the how thick or thin you spread the mixture and the size each square or diamond is cut.
Store the burfi in an airtight container. It does not require any refrigeration and can be stored at room temperature for 4 to 5 days (if it lasts that long )
Notes:
With 1 cup of sugar this sweet is pretty "sweet" if you like you sweet milder, you can reduce the quantity of sugar to 3/4 cup.
When powdering cashews, use the pulse feature or short bursts of power in the blender/ mixer/ processor. Over processing can cause clumping because of the nut butter in the cashew.
