Ragi Burfi

I got this recipe from a cookery show, as ragi is very good for health, I thought of giving a try. Ragi burfi is actually a cross of burfi and halwa because as we cut into pieces it looks like burfi but it’s consistency is like halwa. I prepare most of the dishes for my husband because he loves to eat homemade food and he gives a lot of critics as well as suggestions to improve the dish but all the critics and suggestions can’t be accepted. Ha hah ah a…

This recipe really has come out so well that husband loved without any comments and mother-in-law packed to distribute for her friends, all together I felt happy as they loved it.

Preparation time: 25mins

Cooking time: 15mins

Number of Ragi burfi’s: 15

  

Ingredients:

300gms Whole Ragi (Finger Millet)

250gms grated Jaggery

2tsp Ghee

6tsp grated dry Coconut

1tsp Poppy seeds

Water

Procedure:

1.     Soak ragi in water for a night, in the morning wash the ragi again and grind in the mixer with water, later sieve the ground mixture, then will get ragi milk from it and keep the ragi milk aside (we can take out ragi milk twice using same mixture by adding water and grinding again after taking out milk for the first time).

2.     Disslove grated jiggery in a glass of water.

3.     Keep a kadai to heat add the jaggery water as it starts boiling add the ragi milk.

4.     Keep on stirring in a low flame (there is more chances of burning so stir continuously).

5.     As the liquid mixture becomes thick gel, continue stirring add poppy seeds and dry coconut to it.

6.     As the consistency of mixture becomes like dough add ghee to it, mix well.

7.     Grease a plate with ghee and spread the prepared ragi mixture evenly.

8.     After some 30mins as it cools, cut into your desired shapes and serve.

9.     Healthy tasty and mild Ragi burfi is ready to eat.