Prepare to embark on a culinary journey that will transport your taste buds to the vibrant world of Indian sweets! Rajgira Burfi is not just a dessert; it's a celebration of traditional flavors, nutritious ingredients, and pure indulgence. This mouthwatering treat combines the nutty richness of amaranth flour with the sweet warmth of jaggery and the tropical essence of coconut, creating a dessert that's both wholesome and irresistibly delicious. Whether you're a health-conscious foodie or a sweet tooth looking for a unique treat, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Indian
Serves: 16 pieces
Ingredients
- 1 cup rajgira flour (amaranth)
- 1 cup grated coconut
- 1 cup jaggery, grated
- 1/2 cup water
- 1/4 teaspoon cardamom powder
- 2 tablespoons ghee (clarified butter)
Instructions
- Prepare all ingredients by measuring them accurately and keeping them ready near your cooking area.
- Take a heavy-bottomed pan and heat it on medium flame. Add ghee and let it melt completely, coating the bottom of the pan.
- Add grated jaggery and water to the pan. Stir continuously until the jaggery dissolves completely and creates a smooth syrup.
- Gradually add rajgira flour to the jaggery syrup, stirring constantly to prevent lumps from forming. Maintain medium heat.
- Mix in grated coconut and cardamom powder, continuing to stir the mixture until it starts to leave the sides of the pan and becomes a thick, cohesive mass.
- Grease a flat tray or plate with a little ghee to prevent sticking. Transfer the hot mixture onto the greased surface.
- Using a spatula or the back of a spoon, spread the mixture evenly, pressing and smoothing the surface to create a uniform thickness of about 1/2 inch.
- Allow the burfi to cool at room temperature for 15-20 minutes until it sets and firms up slightly.
- Once cooled, cut into square or diamond-shaped pieces using a sharp knife.
- Let the burfi pieces cool completely before serving or storing in an airtight container.
Tips
- Precision is Key: Measure your ingredients carefully, especially the rajgira flour and jaggery, to ensure the perfect texture and sweetness.
- Low and Slow: Maintain a medium heat throughout the cooking process. This helps prevent burning and ensures even cooking of the mixture.
- Constant Stirring: Keep stirring the mixture continuously to prevent lumps and achieve a smooth, consistent texture.
- Grease Wisely: Use just a light coating of ghee on your tray to prevent sticking without making the burfi too greasy.
- Cooling Matters: Allow the burfi to cool naturally at room temperature. Rushing the cooling process can affect its final texture.
- Cutting Technique: Use a sharp, clean knife and wipe it between cuts for neat, uniform pieces.
- Storage Tip: Store in an airtight container at room temperature for up to a week, or refrigerate for extended freshness.
- Variation Idea: Feel free to add chopped nuts like almonds or pistachios for extra crunch and flavor.Pro Tip: This gluten-free dessert is not just delicious but also packed with nutrients from amaranth, making it a guilt-free indulgence!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
