Millet Burfi | Mixed Millet burfi | Indian sweet recipes | burfi varieties | festive sweets is a healthy and tasty sweet with millet flour. Burfi tastes good for a week. It is also a nice after-school snack for kids. I know I am super late in posting a sweet recipe. I prepared this Millet Burfi for Diwali. My sister was here for Diwali, and we both had a lot of fun while taking pictures and videos. Today I was in a big dilemma - Diwali is already over. Is it ok to post a sweet recipe now? But then I thought if I didn’t document the recipe in my blog, I might forget the proportion for the sweet. So I decided to go ahead with the post.
I have been using Millet for a long time and you would have seen a lot of Millet-based recipes in TMF. Some of the Millet recipes that I already posted,
During my recent India visit “Vayam superfoods” offered me a pack of multi Millet flour, jaggery powder, and salt for review. This is not a sponsored post. They sent me samples but all opinions are mine. Multi Millet kanji flour was a great replacement for regular sathu maavu kanji. I like the way they made the Millet flour with mixed Millet, cardamom powder and nuts. It makes a great filling breakfast kanji. For Diwali when I was thinking of sweet options I thought why not a sweet with multi millet mix. This was my first attempt at Burfi with Millet flour and I was so happy with the way it turned out. Even my picky-eater son enjoyed this burfi. Burfi recipe collections in TMF Millet recipe collection in TMF
Ingredients: Multi Millet mix - 1/2 cup Almond flour - 1/4 cup Sugar - 1 cup Water - 1/4 cup Saffron - few strands Almond flakes - 2 tbsp Butter/Ghee - 5 tbsp How to make Millet Burfi with step by step pictures:
Add 2 tablespoon of ghee in a pan and let it melt Add Millet flour; mix well in a low flame. Cook for a minute. Transfer the mixture into a bowl
Add water, sugar, and saffron; let it boil. Let sugar melt completely
Once when the sugar syrup starts dropping from the ladle add Millet flour, almond flour; mix well
Add remaining ghee in small portions and mix well
Cook till it becomes like a mass and leaves the pan. To get the right consistency, take a small portion and make a ball - if you are able to form a small laddu, then the consistency is right. Switch off the stove
Transfer into a greased plate and sprinkle almond flakes
Let it cool down. Cut into the desired shape and serve
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