Sooji Manpasand Burfi Recipe - Semolina Coconut Fudge
A vegetarian Indian recipe with sooji (semolina/ rava), fresh coconut - grated, milk. Ready in 45 min, serves 10.
Curated byAarav Mehta🇮🇳
Instructions
13 steps- 1
To begin making Sooji Manpasand Burfi Recipe, in a large kadai or thick bottomed deep pan, mix all the ingredients; suji, coconut, milk, sugar, ghee and saffron
sooji (semolina/ rava)(1 cup)fresh coconut - grated(1 cup)milk(1 cup)sugar(2 cups)ghee(3/4 cup)pinch saffron strands(1) - 2
Keep aside for 2 hours
- 3
Grease a pan or tray with ghee and keep aside
ghee(3/4 cup) - 4
After 2 hours, start cooking the suji mixture on medium high heat and let it come to a boil, stirring constantly
- 5
Keep cooking, stirring and scraping the sides continuously
- 6
You will notice that after 15 to 20 minutes, the mixture will start to thicken
- 7
At this point, stir in crushed cardamom powder
cardamom powder (elaichi)(1/2 teaspoon) - 8
Once it starts leaving the sides of the pan and starts to form a thick fudgelike dough; in about 35 to 40 minutes, pour the mixture into the greased pan
- 9
Spread evenly with a greased spatula and stud with slivered almonds (optional)
slivered almonds (badam) - (optional) - 10
Leave aside to cool
- 11
When warm, cut into desired shapes with a sharp knife
- 12
Store in an airtight container and serve when needed
- 13
Serve Sooji Manpasand Burfi Recipe | Semolina Coconut Fudge with Omapodi Diwali Mixture Recipe and Masala Chai Recipe for snacks
sooji (semolina/ rava)(1 cup)fresh coconut - grated(1 cup)
Rate this recipe
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Sooji Manpasand Burfi Recipe - Semolina Coconut Fudge
A vegetarian Indian recipe with sooji (semolina/ rava), fresh coconut - grated, milk. Ready in 45 min, serves 10.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
13 steps- 1
To begin making Sooji Manpasand Burfi Recipe, in a large kadai or thick bottomed deep pan, mix all the ingredients; suji, coconut, milk, sugar, ghee and saffron
sooji (semolina/ rava)(1 cup)fresh coconut - grated(1 cup)milk(1 cup)sugar(2 cups)ghee(3/4 cup)pinch saffron strands(1) - 2
Keep aside for 2 hours
- 3
Grease a pan or tray with ghee and keep aside
ghee(3/4 cup) - 4
After 2 hours, start cooking the suji mixture on medium high heat and let it come to a boil, stirring constantly
- 5
Keep cooking, stirring and scraping the sides continuously
- 6
You will notice that after 15 to 20 minutes, the mixture will start to thicken
- 7
At this point, stir in crushed cardamom powder
cardamom powder (elaichi)(1/2 teaspoon) - 8
Once it starts leaving the sides of the pan and starts to form a thick fudgelike dough; in about 35 to 40 minutes, pour the mixture into the greased pan
- 9
Spread evenly with a greased spatula and stud with slivered almonds (optional)
slivered almonds (badam) - (optional) - 10
Leave aside to cool
- 11
When warm, cut into desired shapes with a sharp knife
- 12
Store in an airtight container and serve when needed
- 13
Serve Sooji Manpasand Burfi Recipe | Semolina Coconut Fudge with Omapodi Diwali Mixture Recipe and Masala Chai Recipe for snacks
sooji (semolina/ rava)(1 cup)fresh coconut - grated(1 cup)
Rate this recipe
