Ragi Burfi (Finger Millet Flour Indian Sweet) By Chef Vikas Chawla
Try this Indian sweet treat from Chef Vikas Chawla @yourmilletchef!
Ragi burfi is prepared by roasting ragi flour (finger millet flour) in clarified butter on low heat, mixing with jaggery syrup and setting in a tray. It’s then cut into square of any size, shared, and enjoyed!
Ingredients:
- 2 cups | 200-220 gms Ragi Flour (Finger Millet Flour)
- 3/4 cup | 140 gms Clarified Butter, Melted (Ghee)
- 1 cup | 160 gms Jaggery Powder
- 3/4 cup | 150 ml Water
- 15-20 pcs Slivered Almonds, to sprinkle on top
Method:
Cut almonds into lengthwise trimmings.
Boil jaggery powder in water. Turn off the flame when everything dissolves and turns into a syrup.
Put a heavy bottom pan or kadahi on very low heat. Add ghee and ragi flour, stirring with a stainless-steel spatula. Keep moving the spatula continuously. In the beginning, it will be little difficult to move the mixture, but after 5-8 minutes it will loosen and start changing from a more doughy consistency a sauce consistency. This will take about 20-25 minutes on the lowest flame of your cooking burner.
When it is cooked, the mixture will be a light brown colour and very aromatic.
Turn off the flame and add syrup, stirring to incorporate (turning off the flame avoids sputtering when the syrup is added).
Once the syrup is added, turn the flame to medium high and keep stirring for 4-5 minutes. Then turn off the flame and let it cool completely.
Move the mixture to a tray, and tap or press with your hands to spread the mixture evenly. Sprinkle almond trimmings on the surface.
Gently press almonds with the back of any bowl or ladle to fix them on the top layer of burfi.
Let it set for 10-12 hours and cut into squares of any size.
