Suji Barfi (Rava Burfi)

Suji Barfi (Rava Burfi) is a simple semolina based sweet confectionery prepared with rava/sooji and cashew powder. Barfi is a common Indian sweet and often prepared with nuts or combination of dry fruits mixed with sugar and later shaped into square or diamond shape. Rava burfi is one such unique recipe which can be prepared within minutes without much hassle.

Suji Barfi (Rava Burfi)

Suji Barfi (Rava Burfi)

Recipe by Ushakal GroupCourse: SnacksCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • 1 cup rava or semolina or suji (Bombay rava)

  • 1 cup coconut grated (fresh, frozen or desiccated) (not copra)

  • ½ cup besan or maida (plain flour)

  • 2 cups sugar (prefer organic sugar)

  • 1 cup milk at room temperature

  • ¾ cup ghee + 2 tbsps or clarified butter

  • ½ to ¾ tsp cardamom powder or elaichi or rose water

  • 2 tbsp mix pistachios & almonds slices (optional)


  • Preparation for rava burfi:
  • Grease a tray and set side.
  • Pour ¼ cup ghee to a heavy bottom pan and heat it on a medium flame.
  • Add rava and saute for 2 mins until it blends well with ghee.
  • Then add besan and roast them together until a nice aroma comes out. Keep stirring constantly to prevent burning. Make sure the besan doesn’t get discolored.
  • Making rava burfi:
  • Add coconut, sugar and milk. Regulate the flame to low for a while and mix up everything to prevent lumps.
  • Begin to cook on a medium heat stirring often. The mixture turns gooey while the sugar melts and begins to bubble up.
  • When the mixture thickens slightly add ¼ cup of ghee and cardamom powder. Stir well until the ghee is absorbed completely.
  • Add another ¼ cup of ghee. Stir well until absorbed.
  • Cook on a low to medium heat until the mixture thickens completely and turns to a halwa consistency. The mixture begins to leave the pan slightly. At this stage add 2 tbsps. Ghee and stir well until it is absorbed.
  • Consistency for rava burfi:
  • The burfi mixture will soon begin to leave the pan and turn to a single mass.
  • Be quick and transfer this to the greased tray. Level it well with a spatula. Sprinkle some sliced nuts on top and press down gently with a greased spoon.
  • Allow to cool down. When the burfi is still hot but not very hot, cut them to pieces.
  • Cool them completely and store in an air tight jar.
  • Rava burfi keeps good for 7 to 10 days at room temperature and for over a month if refrigerated.

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