- 1 cup Rava/Suji/Semolina
- 1 cup Fresh Grated Coconut
- 1 cup Sugar
- 1/2 sp Elaichi Powder
- 2 sp Ghee
Heat a non-stick kadai and add semolina/rava to it. Roast the suji on low flame for a while, then transfer the rava to a plate and keep aside. Apply little ghee to a plate and keep aside.
Put sugar in the same kadai add 1/4 cup of water and bring to a boil, keep stirring till the sugar completely dissolves and boil for 1 min, then add suji, coconut and mix well.
Mix well with the sugar syrup, stirring continuously till the mixture turns lightly thick, then add 1 sp ghee, elaichi powder and mix well. Cook on low-medium heat until the mixture thickens completely.
Once done remove from the flame and transfer the suji + coconut mixture onto a greased plate and spread it evenly. Let it leave for some time and cut it into desired pieces, now Suji Coconut Burfi is ready, store them in an airtight container.