Rava Barfi is an Indian fudge-like sweet made with semolina, besan, coconut and khoya. It is a delicious sweet which is made for festivals.
Rava is semolina and this Barfi is prepared with semolina as its main ingredient. Chickpea flour adds on to the ultimate flavour of this barfi, while it is the mawa which is the binding factor of the sweet. Coconut and cardamom definitely elevated the Barfi.
I am not very fond of milk or mawa based sweets, but since this barfi has some chickpea flour and coconut, the taste changes and these two ingredients make it very delicious and take it to another level. Try and let me know what you think of it.
We are working on an A to Z series for our regular BM and I have chosen Pick one state and Make Three Dishes. This month’s state is Uttar Pradesh and P, Q and R as our alphabets. Paneer Kundan Kaliyan, Qeema Matar are the previous two recipes for this month. Do check them if you have missed.
1 cup rava /semolina
1 cup coconut
1/4 cup besan
1/4 cup mawa
3/4 cup ghee + 2 tbsp
Nuts and rose petals for garnish
Grease a tray and set aside.
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 discoloured.
Add mawa, coconut, sugar, and milk.
Simmer the flame for a while and mix 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 add ¼ cup of ghee and cardamom powder, stirring till the ghee is absorbed.
Cook on a low flame until the mixture thickens completely and the mixture begins to leave the pan slightly.
Add 2 tbsp ghee and stir well until it is absorbed and the pan starts leaving sides.
Quickly transfer to a greased tray.
Level with a spatula and garnish with pistachios and rose petals.
Let cool slightly. Cut into pieces.
Cool completely to store.