Ragi Burfi Recipe |Layered Ragi Burfi for Janmashtami
Try this easy Ragi Burfi Recipe |Layered Ragi Burfi for Janmashtami made with nutritious finger millet. A delicious homemade Indian sweet.
Print
Pin
Ingredients
- For the Ragi Layer
- 1 cup my little moppet sprouted ragi flour
- 1 cup soft seedless dates, blended into a smooth paste
- 2-3 tbsp desi ghee
- 1 tbsp pumpkin seed powder
- ½ tsp cardamom powder
- For the Nut Layer
- ½ cup cashew powder
- ¼ cup desiccated coconut
- 2 tbsp my little moppet mixed nut powder
- 1 tbsp desi ghee
- For Garnishing
- Chopped pistachios
- Pumpkin seeds
Instructions
- Heat 2–3 tbsp of desi ghee in a pan and roast the ragi flour on low flame until it becomes aromatic and is well roasted.
- Add the blended date paste, pumpkin seed powder, and cardamom powder to the roasted ragi flour. Mix well until everything is combined and the mixture comes together.
- Grease a plate or tray with a little ghee. Transfer the ragi mixture to it and spread it evenly, pressing gently to form a smooth layer.
- In a separate pan, lightly roast the cashew powder, desiccated coconut, and mixed nut powder for 1–2 minutes on low flame.
- Add 1 tbsp of desi ghee and mix well until the nut mixture comes together and reaches a spreadable consistency.
- Carefully spread the nut mixture evenly over the ragi layer. Smooth the surface gently using a spatula or the back of a spoon.
- Garnish with chopped pistachios and pumpkin seeds, gently pressing them into the top.
- Allow the layered burfi to cool completely at room temperature until it sets. Once firm, cut into squares and serve.