Sooji Manpasand Burfi Recipe - Semolina Coconut Fudge

Sooji Manpasand Burfi is a delicious Indian dessert where sooji and coconut is flavoured with saffron and cardamom. Serve it after your festive meals.

Vanitha
Sooji Manpasand Burfi Recipe - Semolina Coconut Fudge
540 ratings.

Sooji Manpasand Burfi Recipe is an easy to prepare semolina coconut fudge with clarified butter (ghee) and freshly ground cardamom with saffron. This is a festive recipe but you can make when you are expecting guests at home, or when for potluck parties.

Serve Sooji Manpasand Burfi Recipe with Omapodi Diwali Mixture Recipe and Masala Chai Recipe for snacks to your guests.

If you like this recipe, take a look at more Burfi recipes like

  1. Sing Paak Recipe (Spiced Peanut Burfi)
  2. Coconut Burfi Recipe (Kopra Pak/ Fresh Coconut Fudge)
  3. Chocolate Kaju Katli Recipe (Burfi recipe)

Cuisine: Indian
Course: Dessert
Diet: Vegetarian
Prep in

10 M

Cooks in

35 M

Total in

45 M

Makes:

10 Servings

Ingredients

  • 1 cup Sooji (Semolina/ Rava)
  • 1 cup Fresh coconut , grated
  • 1 cup Milk
  • 2 cups Sugar
  • 3/4 cup Ghee
  • 1/2 teaspoon Cardamom Powder (Elaichi)
  • 1 pinch Saffron strands
  • Slivered Almonds (Badam) , (optional), to garnish

How to make Sooji Manpasand Burfi Recipe - Semolina Coconut Fudge

  1. To begin making Sooji Manpasand Burfi Recipe, in a large kadai or thick bottomed deep pan, mix all the ingredients; suji, coconut, milk, sugar, ghee and saffron. Keep aside for 2 hours.

  2. Grease a pan or tray with ghee and keep aside.

  3. After 2 hours, start cooking the suji mixture on medium high heat and let it come to a boil, stirring constantly.

  4. Keep cooking, stirring and scraping the sides continuously.

  5. You will notice that after 15 to 20 minutes, the mixture will start to thicken. At this point, stir in crushed cardamom powder.

  6. Once it starts leaving the sides of the pan and starts to form a thick fudgelike dough; in about 35 to 40 minutes, pour the mixture into the greased pan.

  7. Spread evenly with a greased spatula and stud with slivered almonds (optional).

  8. Leave aside to cool. When warm, cut into desired shapes with a sharp knife.

  9. Store in an airtight container and serve when needed. Serve Sooji Manpasand Burfi Recipe | Semolina Coconut Fudge with Omapodi Diwali Mixture Recipe and Masala Chai Recipe for snacks.

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Last Modified On Wednesday, 16 May 2018 10:16
     
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