Pearl Millet Burfi with Jaggery | Kambu/Bajra Burfi | Millet Burfi recipe | how to make soft millet burfi with jaggery
Pearl Millet Burfi with Jaggery | Kambu/Bajra Burfi | Millet Burfi recipe | how to make burfi with jaggery with detailed snaps and step-by-step procedure.
Pearl Millet is a staple cereal in India and is super nutritious due to the rich composition of proteins and minerals. There are myriad recipes one can try with this power-packed cereal and Pearl Millet Burfi one such hassle-free easy dessert.
If you are interested in healthy baking, I suggest checking my 'Bajra Butter Cookies' post that yields a melt-in-the-mouth delicious treat to enjoy. The Pearl Millet Burfi possess the nutty flavour of the Pearl Millet which with the sweetness of jaggery and the flavour hint of cardamom would be a healthy snack option for kids.
I often make Burfi kind of recipes which I feel quick and easy to make in the busy-go days. The recipe posted is the traditional one which uses only two ingredients Pearl Millet and Jaggery. I tried some variations too which tastes even better and we loved the absolutely yummy outcomes.
Some Possible Variations that works best:
- Milk Powder - Add 2 tablespoons of milk powder while adding roasted pearl millet flour to the jaggery syrup. This amp up the taste of the traditional style Bajra Burfi.
- Cocoa powder - Adding 2 tablespoons of cocoa powder to the Jaggery syrup transforms the millet burfi into the chocolate millet burfi which masks the nutty flavour of the pearl millet flour and rocks with the chocolaty flavour. In this case, add extra two tablespoons of Jaggery while making syrup.
Having said that, these variations are what I make for occasions. Usually, I stick to the traditional version as we like the nutty flavour of the pearl millet. Though there are only two ingredients, the soft burfi results only when you stand at the right syrup consistency. Yes! The consistency of the jaggery syrup matters a lot.
Keep an eye on the Jaggery Syrup:
- Right Syrup consistency - When you take syrup between the forefinger and the thumb finger, the syrup has to show exactly one thread or one string. Yup! One String consistency is the right consistency that you should not miss.
- If the syrup crosses this stage, the burfi would turn hard. If the syrup hasn't reached the right consistency, the burfi won't set and it can't be cut into pieces.
Once the right syrup consistency is reached, one has to act very quickly. The roasted pearl millet flour has to be mixed very quickly with the syrup. If you mix for a long time, again there may be chances for a rock hard Burfi. Or sometimes, the mixture would go crumble which can't be put to set.
So, the softness of the Millet burfi lies in the consistency of the Jaggery syrup. The other thing to note is that I have used coarsely grained Pearl Millet flour for making this burfi. The grainy texture would be too good while munching the snack.
What can I do if I don't get coarsely ground Pearl Millet flour?
It is perfectly fine to use finely ground pearl millet flour for this recipe. If the grainy texture is what you need, you can reduce two tablespoons of Pearl Millet flour from the measuring cup and add two tablespoons of Sooji/Rava instead of that. Roast the Rava along with the Pearl Millet flour until aromatic and follow the remaining steps as such to make the soft delicious Millet Burfi.
Things to remember before making the recipe:
- Roast the Pearl Millet flour very well in the ghee until it turns aromatic. It takes at least 5 minutes when roasted over the low flame. The well-roasted pearl millet flour tastes good after getting transformed into a burfi.
- Stop at the right one string stage while making Jaggery Syrup. Missing the right consistency may put the burfi at risk.
- Once the desired Jaggery consistency has reached, mix quickly the pearl millet flour and turn off the stove. The mixing activity should be done somewhere between 5 to 10 seconds to prevent the jaggery syrup from going to the next stage.
- Transfer the burfi mixture to a well-greased tray or wax paper. Doing so would prevent the burfi from sticking to the tray.
- Spread out the burfi mixture and smoothen the surface while the mixture is hot. The cooled-down mixture cannot be stretched out to the desired shape.
Furthermore, the millet burfi stays good for more than 10 days at room temperature if stored properly in an air-tight container. Also, use fresh millet flour as old millet flour may leave bitterness in the sweet burfi. The millet burfi pairs quite well with the roasted peanuts and hence I top the millet burfi with the chopped roasted peanuts. You can top the burfi with any nuts of your choice.
If you are interested to explore my burfi-type recipes and Pearl Millet recipes, feel free to go ahead.
Have you tried this recipe?
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⏲ Cooking Time: 10 minutes
⏲ Total Time: 20 minutes
A soft and healthy traditional Burfi prepared with Pearl Millet sweetened with Jaggery and flavoured with cardamom powder.
Pearl Millet Burfi with Jaggery
- Pearl Millet Flour - 1 cup
- Jaggery - 3/4 cup
- Water - 1/4 cup
- Ghee - 2 tbsp
- Cardamom powder - 1/2 tsp
- Roast the pearl millet flour in ghee until aromatic.
- Make Jaggery syrup by adding water to the Jaggery.
- Filter and bring the syrup to boil.
- Check for one string consistency.
- Once the right consistency is achieved, add the roasted pearl millet flour, cardamom powder and mix quickly.
- Transfer to a well-greased tray and spread out while the mixture is hot.
- Sprinkle some chopped peanuts on top and press gently.
- Allow the burfi to get set for 10 minutes.
- Cut the perfectly set burfi into pieces and enjoy!
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Step-by-Step Procedure with Pictures
How to Make?
- Take a pan and add 2 tablespoons of ghee. To the ghee add a cup of Pearl Millet flour. If the pearl millet flour used is very fine, replace 2 tablespoons of millet flour from the measuring cup with 2 tablespoons of Rava. I have used coarsely ground Pearl Millet flour here.
- Roast the millet flour well over a low flame for about 5 minutes or until aromatic.
- In another pan, take 3/4 cup of Jaggery and add 1/4 cup of water to it.
- Dissolve the Jaggery fully.
- Then filter the jaggery syrup to get rid of the impurities present.
- Bring the filtered jaggery syrup to boil and check for the right Jaggery syrup consistency. One string should be formed when pulling apart the syrup between thumb and forefinger.
- Without any delay, add the roasted pearl millet flour.
- Also, add cardamom powder for flavouring. You can add milk powder or cocoa powder at this stage if adding.
- Mix quickly the dry ingredients with the jaggery syrup and turn off the flame.
- Transfer the gathered burfi mixture into the well-greased tray or greased butter paper and spread out the burfi mixture when the mixture is hot.
- Top the burfi with chopped peanuts or any other nuts of your choice.
- Rest the burfi for 10 minutes to get the burfi set properly.
- Cut the burfi into pieces and store them in an airtight container.
- Enjoy the very healthy and soft millet burfi.