Suji and coconut burfi without ghee in microwave oven

A suji and coconut burfi made in the microwave, without any ghee in the mixture. Thanks to the cream and milk powder, it tastes like mawa burfi!

Ingredients

• Fine suji (rawa): 1 cup
• Freshly grated coconut: 1 1/2 cups
• Milk powder: 1 cup
• Fresh cream: 1 cup (I used homemade cream, the layer that forms on top of boiled cow's milk)
• Powdered sugar: 1/3 cup
• Elaichi (cardamom) powder: 1/2 tsp
• Saffron: 5–6 threads
• Chopped roasted almonds: 2 tsp
• Chopped pistachios: 2 tsp
• Desi ghee: for greasing the tray

Method

1. Dry roast the suji in a microwave-safe bowl for 3–4 minutes, taking the bowl out to stir after every minute. Do not over-roast it; it should not turn brown. Set aside. You can also dry roast it in a kadhai or heavy-bottomed pan, but the microwave is easier.
2. In another microwave-safe bowl, put the fresh cream and milk powder.
3. Mix well with a hand whisk. There should be no lumps.
4. Microwave for 2 minutes. Stir well, then microwave for 1 more minute.
5. Add the sugar, fresh coconut, elaichi powder and saffron.
6. Mix well and microwave again for 1 minute.
7. Add the roasted suji and mix.
8. Microwave again until the mixture becomes thick, taking the bowl out to stir every 1 or 2 minutes. This takes about 4–5 minutes. The whole process takes about 10 to 15 minutes.
9. When the mixture is thick, transfer it to a greased tray. Spread it evenly and garnish with the chopped almonds and pistachios. Let it cool.
10. Keep it in the refrigerator for an hour, then cut into pieces of any shape you like.

Enjoy this divine, healthy burfi!

You can also make this burfi without a microwave. Dry roast the suji in 3 tbsp of desi ghee in a heavy-bottomed pan and follow the rest of the steps on the stove. It will take a little longer.

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Author : manik

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