Ingredients:Jowar Flour / Sorghum Flour : 1 cupPowdered Jaggery : ¾ cup
Ghee : ¼ cup
Cardamom Powder : ¼ tsp
Method :
Dry roast the jowar flour in a heavy bottomed pan until it turns a light golden color. Turn off the heat and allow it to cool. Heat little water in a wok and add the powdered jaggery and mix well. Allow the jaggery to melt and cook until the syrup is sticky. Add the roasted jowar flour, ghee and cardamom powder and stir continuously for 2 or 3 minutes. Switch off the flame. Spread in a greased plate and cut into small pieces. Garnish with chopped nuts and serve.
- You can also check other Burfi recipes here
- Check other recipes of Jowar here
- Back to Recipe Index
Other Names : Jonna Pindi Burfi, Sorghum Flour Burfee
Delicious and drool worthy..
looks healthy and delicious dear 🙂
Very innovative!
Thanks for the wonderful recipe.. I followed the recipe to the T and it came out delicious. But i found that when it was hot it was really soft, but when it started cooling down, it started becoming hard. Is that normal?
I tried this today & it really filled my house with its wonderful aroma. I have started liking jowar flour & that's thnx to you. The taste is just out of the world .. I think it tastes like the whole cake is dunked in ghee but actually it's not. Wow amazing..
One small problem I had & I know it should be my error in judging the readiness of jaggery. Till I plated it was fine but within minutes it turned hard as a rock .. Though I can somehow cut it , it is rock hard to eat. I will not waste this for sure as it tastes heavenly… I think according to me I might have heated the jaggery mixture for a very long time … I waited till it turned like balls in water… I don't know if this was the reason for the rocky texture of the cake ..
If you can possibly think where I went wrong I would really appreciate that
& thanks for this wonderful , easy & quick sweet
Thanks I tried this today & it is so so tasty. The aroma , the taste is enough to maKe anybody happy. I have started liking jowar & that's tx to you.
@ Sandhya
Thank you very much. I'm glad you liked it. If your burfi is to hard, the jaggery syrup might have been overcooked.