Sooji Ki Festive Burfi
Prepare to indulge in an exquisite treat that encapsulates the spirit of celebration! This Sooji Ki Festive Burfi is a delightful dessert crafted from fine semolina, ghee, and sweetened condensed milk, enriched with the richness of almonds and the aromatic touch of saffron. Whether it's your loved ones' special occasions like Diwali, birthdays, or anniversaries, this sweet treat brings warmth and joy to every gathering. With every bite, experience the love and tradition passed down through generations. Create beautiful memories around the festive table, just as I will when I celebrate my mom's special day and my parents' enduring love. Let this burfi be a symbol of the happiness we share!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
semolina (sooji)
2 cups (measure and set aside)
ghee
1 1/2 cups (melted)
sweetened condensed milk
1 can (ready to use)
water
5 cups (soak saffron strands in 1 tablespoon of this water)
almonds
15-20, sliced lengthwise (for frying and garnishing)
raisins
2 tablespoons (ready to use)
saffron strands
3-5 (soaked in 1 tablespoon of water)
sliced almonds
3-5 (for garnishing)
edible silver foil
as desired (for decoration)
Instructions
1
In a heavy-bottomed pan, heat the ghee over medium heat until melted.
2
Add the sliced almonds and raisins to the ghee and fry them until they are lightly browned. Make sure to keep stirring to ensure even browning.
3
Once browned, remove the almonds and raisins from the ghee and set them aside on a paper towel to drain the excess ghee.
4
In the same ghee, add semolina and roast it over low heat, stirring continuously until it turns a light golden color and releases a nutty aroma.
5
Carefully pour in the soaked saffron and 4 cups of water, stirring continuously to combine until all the water is absorbed.
6
Reduce the flame and continue to stir the mixture until it thickens and pulls away from the sides of the pan.
7
Add the sweetened condensed milk into the semolina mixture, mixing well until it is completely combined, and you see a thin layer of ghee emerging on the sides.
8
Fold in the fried almonds and raisins, ensuring they are evenly distributed throughout the mixture.
9
Remove the pan from heat and spread the mixture evenly onto a greased plate, smoothing it out with a spatula.
10
Allow the burfi to cool slightly before cutting it into squares or diamond shapes.
11
Garnish each piece with sliced almonds and, if desired, delicately apply edible silver foil atop the burfi for an extravagant finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sooji Ki Festive Burfi?
It is a traditional Indian sweet made from semolina (sooji), ghee, and sweetened condensed milk, often enriched with nuts and saffron.
What are the main ingredients for this recipe?
The primary ingredients are 2 cups of semolina, 1.5 cups of ghee, 1 can of condensed milk, almonds, raisins, and saffron.
What kind of semolina should I use?
Fine semolina (sooji) is recommended to achieve a smooth and delicate texture in the burfi.
Can I substitute ghee with butter?
While butter can be used, ghee provides the authentic nutty flavor and traditional texture essential for this festive dessert.
How do I prepare the almonds and raisins?
Fry the sliced almonds and raisins in melted ghee until they are lightly browned, then set them aside on a paper towel.
What is the secret to roasting sooji properly?
Roast the semolina over low heat and stir continuously to ensure it browns evenly without burning.
How do I know when the sooji is done roasting?
It is ready when it turns a light golden color and releases a distinct nutty aroma.
How should I prepare the saffron?
Soak 3-5 saffron strands in one tablespoon of water before adding it to the semolina mixture.
How much water is needed for this burfi?
The recipe requires a total of 5 cups of water, with one tablespoon used for soaking the saffron.
When do I add the water to the pan?
Carefully pour in the soaked saffron and the remaining water once the semolina has been roasted to a light golden color.
How long do I stir after adding water?
Stir continuously until all the water is absorbed and the mixture thickens and pulls away from the sides.
When is the sweetened condensed milk added?
Add the condensed milk once the semolina mixture has thickened and reduced on low heat.
Do I need to add extra sugar?
No, the sweetened condensed milk provides sufficient sweetness for this recipe.
How do I know the mixture is ready to be set?
The mixture is ready when it is completely combined and a thin layer of ghee begins to emerge on the sides.
When should the nuts be added back in?
Fold the fried almonds and raisins into the mixture after adding the condensed milk and before spreading it on a plate.
What type of plate should I use for setting?
Use a greased plate or tray to prevent the burfi from sticking, making it easier to remove pieces later.
How do I get a smooth top on the burfi?
Use a spatula to even out and smooth the surface while the mixture is still warm on the plate.
When is the best time to cut the burfi?
Allow the mixture to cool slightly so it firms up, then cut it into squares or diamond shapes.
How can I garnish the burfi?
Garnish with sliced almonds and optionally apply edible silver foil (vark) for a festive look.
Is edible silver foil necessary?
It is optional but adds an extravagant, professional finish perfect for special occasions.
Is this recipe suitable for Diwali?
Yes, it is specifically designed as a festive treat for Diwali, birthdays, and anniversaries.
Is this recipe gluten-free?
No, as semolina is a product of wheat, this recipe contains gluten.
Can I use other nuts?
Yes, you can include cashews or pistachios alongside or instead of almonds for different flavors.
How should I store the Sooji Burfi?
Store the pieces in an airtight container to maintain freshness and prevent them from drying out.
How long does this burfi last?
It stays fresh for about a week when stored in a cool place or refrigerator.
Can I use milk instead of water?
Yes, substituting water with milk will result in a richer and creamier burfi texture.
Why is a heavy-bottomed pan recommended?
A heavy-bottomed pan distributes heat more evenly, which prevents the semolina from scorching.
Can I add cardamom to this recipe?
Yes, adding half a teaspoon of cardamom powder can enhance the aromatic profile of the dessert.
What if my burfi is too soft?
If it is too soft, you may need to cook it a bit longer until it pulls away more firmly from the pan sides.
Can I double this recipe?
Yes, you can double the ingredients, but ensure you use a larger pan to maintain even roasting and stirring.