Monday, May 23, 2011



Besan (Chickpea) Flour 1 cup
Grated coconut 1 cup
Ghee 1 cup
Milk 1 cup
Sugar 3 cup (I have used 2 1/2 cup)
Cardamom powder ½ tsp
Roasted cashew 1/4 cup


1) In a heavy bottom pan roast besan flour with 1 tsp of ghee on medium flame for 5 mins.

2) To this mixture add grated coconut, milk, ghee and sugar.

3) Stir well to avoid lumps and let the mixture come to a boil.

4) Then reduce the heat to medium low.

5) Keep stirring to ensure the mixture does not stick to the bottom of the pan.

6) After about 25 to 30 mins the mixture becomes a single mass and starts leaving the pan.

7) At this stage add cardamom and cashew and mix well.

8) Turn off the heat and pour the mixture immediately on a greased plate.

9) Cut to desired shape with a greased knife when the mixture is still warm.

10) When the mixture is completely cool, store it in an airtight container and enjoy this melt in your mouth goodness.


CinnamonNChillies said...

Hii...thanks for dropping by :-) Burfi loooks yummm!!!

Hari Chandana said...

Lovely and delicious recipe.. looks absolutely perfect.. thanks for the nice recipe :)

Indian Cuisine

Aarthi said...

This looks have a lovely blog...I am having a giveaway in my blog..Y dont you check and join that

swapna said...

LOve the burfi...yumm!!

Kadhyaa... said...

hey this is one of my moms's speciality and we all love it very much..looks and tates really great

Jenny Woolf said...

These look great. I have seen them in Indian shops but never known how to make them. Thanks

Kannada Cuisine said...

Love it

Now Serving said...

wow, I know another paaka shaale and I thought she'd changed her format in entirity in just one day :)) Nice stepping to your blog - barfis looks perfectly made! cheers, priya

Pavithra Kodical said...

Thank you all for your lovely comments..

@Now Serving : You are right Priya, think i have seen 3 blogs with the same name including mine..But all have a different blog spot name though..thanks for dropping by girl :)

Preeti said...

very nice job....thanks for sharing...i have one question, should we try in non stick one to avoid sticking at the bottom? or is it ok otherwise?

Pavithra Kodical said...

@Preeti: Thanks for dropping by,to answer your question, I prefer to use a nonstick pan as it would save your day and time, and if you do not have nonstick pan then you can use a thick bottom kadai (That is how our parents use to make when they did not have the idea of nonstick few years ago).Hope this helps.Have a nice day :)

Anonymous said...

This came out amazing!!!!!!!!!!!!!!!!!

Thanks lot pavi.:)

I have prepared it for christmas*