7 cups Burfi
Servings Prep Time
6serving 5minutes
Cook Time
Servings Prep Time
6serving 5minutes
Cook Time
  1. Line a brownie trey with parchment paper or grease a plate with melted ghee.
  2. Heat 1 tsp of ghee in a thick bottom pan , preferably non stick.
  3. Add sieved besan and roast for 3-4 minutes in low flame.
  4. Once Besan slightly changes colour add coconut powder roast for a minute or two.
  5. Now add all the other ingredients like cashew powder, milk, ghee and sugar.
  6. Keep stirring towards the ends in medium flame, ensure sweet doesn’t stick to bottom. It may take 20 minutes .
  7. Once it become a mass and start leaving the sides of the pan.(see notes)
  8. Immediately switch off the flame and transfer to the greased plate.
  9. Level with a spatula and apply cuts too.
  10. Leave it for 3-4 hour.
  11. Invert the plate once the burfi is completely set.
  12. Cut into desired shape and serve.
Recipe Notes
  • Here are few tips to check the mass is done or not.
  • Take out a little burfi mixture to  a small plate , cool a bit and try to make  a ball.
  • If  the mixture form  a ball then it is ready to be removed from Gas.
  • Alternatively you can notice a white layer forming on the mass.
  • I didn’t cut the burfi before it settle so later giving shape to them was a tricky task for me.
  • So better put a cut mark while the burfi is still warm.

This recipe is going to be a part of Healthy Wellthy cuisines.

Here are few more recipes by our members… chocolate peda, masala bhapa doi, Horlicks burfi, Baked Rasmalai doughnutMahalabia  with Orange Glaze, Garlic Murukkus.

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