Rava-Thenga Barfi | Sooji-Coconut Burfi ( Step by Step Pics)

Diwali is right around the corner and many of my friends have started preparing homemade sweets. I just love the homemade sweets than the store brought but for a quick access gift packs you can always opt for store brought. I have not tried all the sweets at home but the homely touch adds something special to it. Rava laddu was posted sometime back and I keep making that laddus often as its easy to put together. Rava Barfi is one of the simplest recipes like rava laddus that I have tried so far and any newbie to cooking can give this a try. 

The ingredients are easily available in your pantry and I intentionally wanted to post recipes that are very simple for people who can't step out of their homes this Diwali due to corona containment zones and precautionary measures. Taste wise, my son says it tastes like square cut kesari but has the nutty flavor of coconut. The coconut flavor can be replaced with half cup blanched almond powder if you don't like the coconut flavor. Being from the state of Kerala, we love coconut flavor very much. I wouldn't say it's a big fancy sweet but kids definitely liked it. This sweet tasted best the second day on refrigeration. Do give this a try for Diwali and enjoy with your loved ones !!

Preparation time ~ 10 mins

Cooking time ~ 10 minutes

Author ~ Julie

Serves ~ 15-16 pieces

Ingredients 

rava / semolina/ sooji  1 cup

dessicated coconut 3/4 cup 

granulated sugar 1 1/4 cup

cardamom powder 1 tsp

almonds slices 2 tbsp

ghee 2 tbsp

milk 2 1/4 cup

almond slices 2 tbsp

Method

• Boil milk in a pan and simmer till use in one stove.
• Heat ghee in another heavy bottomed pan or non stick pan and add the rava / semolina. Roast the rava for 4-5 minutes until fragrant and looks coarsely separated. To this, add dry dessicated coconut and roast for another minute (if you are using freshly grated coconut then, roast a little longer till the moisture content is evaporated and looks dry completely, no need to get a colour change in coconut).

• Add the hot boiling milk to this rava mixture and mix well without lumps so that the mixture is cooked evenly. In less than 30 seconds the mixture looks cooked and is dry.

• Then add the sugar and cardamom powder. Mix well, the mixture then loosens up. Continue to cook for 2-3 minutes until the mixture starts to leave the sides of the pan.
• Grease a 8' tray or line with parchment paper and transfer the contents into this prepared tray. Using a spoon dipped in ghee, level the top to even out the mixture. Garnish with sliced almonds and then wait to cool for 30 minutes.

• Refrigerate for two hours or more, remove and cut slices using a sharp knife. Serve at room temperature or store in air tight containers in refrigerator. The pieces tasted better the second day than the first - my verdict.

NOTES

* I have used regular upma rava for making this sweet but you can use fine rava as well.

* If you don't have dessicated coconut, use fresh grated coconut.

* Also, if you want a better alternative than coconut then add blanched almond powder 1/2 cup to give a badami effect, tastes good that way too.

For more Diwali sweets, click this link here.