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suji mawa barfi recipe

Suji mawa barfi recipe | rava khoya burfi | sooji ki barfi with leftover desi ghee residue

blessmyfoodbypayal
Easy mess free Suji mawa barfi recipe made with leftover desi ghee residue.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Sweets
Cuisine Indian

Ingredients
  

  • 1 cup suji/semolina/rawa
  • 1 cup ghee residue or mawa
  • 6 tbsp sugar powdered
  • Ghee - 1 tbsp
  • 1/2 tsp Cardamom essence
  • 1/4 cup milk
  • Nuts of your choice

Instructions
 

  • Take a heavy bottomed pan and put desi ghee in it.
  • Add semolina & roast it on low to medium flame until it turns light golden brown in colour. It will take about 4 to 5 minutes.
  • Add desi ghee residue & mix very well so that semolina & residue assembles finely with each other.
  • Add sugar & cardamom essence. Mix well.
  • At last add milk & let the mixture simmer on low flame until the mixture comes together and starts leaving the pan.
  • Spread on a greased steel plate or tray.
  • Mark the cuts to give it a barfi shape and tuck almonds over each barfi piece.
  • Let it turn cool completely. Enjoy.

Video

Notes

  1. If using fresh mawa/khoya instead of desi ghee residue, then you need to roast the mawa also. Once you finish the task of roasting semolina, take it out in some bowl and add mawa in the same pan and roast mawa till it slightly changes it colour. Further process is similar.
  2. The purpose of adding milk is only to bring required moisture to the mixture so that it can come together properly. If you mixture is coming together properly without adding milk, then no need to add. On the contrary, you may need to less or extra milk than what we have used here. You are the best judge that you mixture requires how much moisture.
  3. You can make Ladoos out of the same mixture by giving a round shape.