How to make Burfi Rawa Sheera -

The burfis not only add sweeteness but a special flavour to this sheera.Burfi Rawa Sheera a mouth watering sweet that is sure to be loved by all sweet lovers.Quick and easy Burfi Rava sheera recipe.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Semolina,

Cuisine : Maharashtrian

Course : Desserts

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Burfi Rawa Sheera

Burfi Rawa Sheera Recipe Card

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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Burfi Rawa Sheera Recipe

  • Semolina 1 cup

  • Burfi crushed (kesari or kalakand) 4-5 pieces

  • Saffron (kesar) a few strands

  • Milk 1 cup

  • Ghee 1/2 cup

  • Almonds slivered 5-6

  • Cashewnuts chopped 5-6

  • Raisins 5-6

  • Sugar 1/3 cup

  • Green cardamom powder 1/2 teaspoon

Method

Step 1

Dissolve saffron in a tablespoon of milk.

Step 2

Heat ghee in a kadai.

Step 3

Fry almonds, cashewnuts and raisins.

Step 4

Drain and set aside.

Step 5

Add rawa to the same ghee and roast till golden brown.

Step 6

Heat remaining milk with one cup of water.

Step 7

When it comes to a boil add it to the roasted rawa.

Step 8

Cook, stirring continuously, so that rawa separates out.

Step 9

Add soaked saffron, sugar and green cardamom powder.Mix well.

Step 10

Continue to cook till all the water has been absorbed.

Step 11

Add crushed burfi, stir gently and continue to cook on low heat for another three to four minutes stirring occasionally.

Step 12

Garnish with fried almonds, cashewnuts and raisins. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.