Suji Burfi Recipe by Pratima Mohanty
Cooking Instructions 15 minutes 1 Heat 2 tsp ghee in a pan. Add in suji and roast it on low to medium flame till it turns aromatic. Keep it aside. 2 In another deep pan boil milk, then add sugar and stir till it gets dissolved. 3 Next add slowly the roasted suji keeping the flame low. Stir continuously till suji absorbs milk and no lumps are formed. Keep stirring till suji thickens completely and turns to a halwa consistency. At this stage add 2 tsp ghee and stir until it is absorbed. The burfi mixture will soon begin to leave the pan. 4 Now transfer the prepared burfi mixture into a greased plate/tray lined with baking paper. Level it well with a spatula. Sprinkle some desiccated coconut on top and press down gently with the spatula. 5 Allow it to cool down. When the burfi mixture is still hot but not very hot, cut into pieces with a sharp knife. 6 Serve suji burfi garnished with almonds, cashewnuts, raisins and cherries. 1 Heat 2 tsp ghee in a pan. Add in suji and roast it on low to medium flame till it turns aromatic. Keep it aside. 1 Heat 2 tsp ghee in a pan. Add in suji and roast it on low to medium flame till it turns aromatic. Keep it aside. 2 In another deep pan boil milk, then add sugar and stir till it gets dissolved. 2 In another deep pan boil milk, then add sugar and stir till it gets dissolved. 3 Next add slowly the roasted suji keeping the flame low. Stir continuously till suji absorbs milk and no lumps are formed. Keep stirring till suji thickens completely and turns to a halwa consistency. At this stage add 2 tsp ghee and stir until it is absorbed. The burfi mixture will soon begin to leave the pan. 3 Next add slowly the roasted suji keeping the flame low. Stir continuously till suji absorbs milk and no lumps are formed. Keep stirring till suji thickens completely and turns to a halwa consistency. At this stage add 2 tsp ghee and stir until it is absorbed. The burfi mixture will soon begin to leave the pan. 4 Now transfer the prepared burfi mixture into a greased plate/tray lined with baking paper. Level it well with a spatula. Sprinkle some desiccated coconut on top and press down gently with the spatula. 4 Now transfer the prepared burfi mixture into a greased plate/tray lined with baking paper. Level it well with a spatula. Sprinkle some desiccated coconut on top and press down gently with the spatula. 5 Allow it to cool down. When the burfi mixture is still hot but not very hot, cut into pieces with a sharp knife. 5 Allow it to cool down. When the burfi mixture is still hot but not very hot, cut into pieces with a sharp knife. 6 Serve suji burfi garnished with almonds, cashewnuts, raisins and cherries. 6 Serve suji burfi garnished with almonds, cashewnuts, raisins and cherries. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Potatoes con Sazón Khandavi (Gujarati snakes) শুক্তো Amazing mac n cheese casserole. 🙂 Alu Bhate:Mashed potato Bengali style Potatoes con Sazón Khandavi (Gujarati snakes) শুক্তো Amazing mac n cheese casserole. 🙂 Alu Bhate:Mashed potato Bengali style Citrus Drink Chikki Cashew twist Kaju Matar Makhana Masala Viazi vya rojo Mutter paneer Poha chivda Basbousa Moghrabieh Crispy chicken Citrus Drink Chikki Cashew twist Kaju Matar Makhana Masala Viazi vya rojo Mutter paneer Poha chivda Basbousa Moghrabieh Crispy chicken