Atta burfi or wheat flour burfi recipe that just melts in your mouth! The best part is you just need 20 minutes to prepare this mithai wala style barfi at home.
Craving for something sweet or want to prepare sweet for Diwali with wheat flour and ghee? Then you must try this Diwali sweet.
This was inspired from my Maida burfi recipe which I posted in my initial blogging days! Check out my other Diwali recipes and easy Diwali recipes list.
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Why I love this?
It is nostalgia all the way. My mamis make this very often and the best part of it is tutti frutti. When I saw tutti frutti at the groceries last month, I took it keeping this in back of my mind.
The vanilla, ghee, wheat flour as well as tutti frutti is a heavenly combo and I highly recommend to try this to experience the flavor and taste.
I don't think anyone adds tutti frutti to such burfis, I always been admiring how they made it in those days itself.
Also, using maida and vanaspati was always double guilt for me, so this is a better version of the same and bonus points, it is more tasty and smells heavenly.
Atta burfi Ingredients
Here are the ingredients needed for making Wheat flour burfi
- Wheat flour - Indian atta
- Sugar
- Ghee
- Vanilla
- Tutti frutti
- Food color
See recipe card for measurements.
Stepwise photos
Before beginning, keep a greased tray lined with butter paper (optional) ready.
1. Take a pan firstly and add measured ghee to it. Heat ghee until when you add a pinch of flour to it, it immediately gets fried.
2. After that, add wheat flour and mix well.
3. Continue roasting until nice wheat flour aroma wafts. It will start browning here and there, so keep a close watch. Set aside
4. In another pan, take sugar and water.
6. Mix well to dissolve the sugar. Start heating it until it boils.
Sugar syrup consistency
7. Wipe the back of the ladle test in between your fore finger and thumb.
8. Firstly, it will be just oil like. Furthermore, string forms but breaks shortly.
9. After that is one string consistency. A string forms without breaking.
10. Now switch off flame. Add roasted flour to it. Mix well until smooth.
11. In goes tutti frutti, vanilla and food color. Mix it to the flour.
12. Keep mixing. As it cools down, it will thicken.
13. If you do not stir, sugar crystals will form and you may not get smooth burfi.
14. Once thick enough to spread, transfer to the greased plate.
15. Level quickly with a greased spatula or grease back of a flat bowl.
16. Let it come to warm temperature. Invert the tray.
17. Finally cut into squares and serve.
Wheat flour burfi (atta burfi) ready to enjoy. I suggest giving few hours of standing time for best flavors.
Video
Here's a quick video on how to make atta burfi in my Youtube channel
Substitutions
Wheat flour - I used Indian atta (Ashirwad). So depending on the wheat flour's nature, the texture also slightly varies.
Vanilla extract - I used vanilla extract, but you can also use essence.. Vanilla Extract is pure while essence is artificial flavor. While using essence, note that you have to add just 3 drops as it is strong.
Tutti frutti - Main ingredient that I love is tutti frutti and I suggest you to try at least once in burfi to know yourself. If you don't get it, you can skip.
Food color - Recommend using Natural, plant based food color. Google for it, you will find one sure.
Sugar - You can also try using unrefined sugar to prepare this. If you want to use jaggery, try my gur papdi instead.
Ghee - Neutral smelling oil can be used or even Vanaspati for vegan option.
My notes
Prepare syrup in medium flame so that you do not get passed the stage quickly. Otherwise it will turn to brittle before you pour.
Pour into the tray when you know its thickening faster. This way you can level better.
Some materials retain heat more and takes longer to cool down, while others is just opposite. So the mixture may take more or less time depending on it. So pour accordingly to the tray.
If you leave without stirring, your burfi wont be smooth in texture.
Cut into pieces when it is warm itself.
Why not do the burfi in stove and why off fire towards end?
This way you have total control over the texture and fail proof method to get burfi in shape. No turning candy hard or no turning halwa.
Top tip
- Measure the ghee after melting.
- Make sure to roast the atta well, but don't change it's color.
- Initailly when you taste the burfi, a slight wheat flour flavor will come (It's pleasant though since we roast well). After few hours, a pleasant sweet stall style burfi is ready.
- Keeps good 4-5 days at room temperature.
Video
Here's quick video on how to make atta burfi
Recipe card
Atta burfi recipe | Diwali sweets
Ingredients
- ½ cup Wheat flour Indian atta
- 1 cup Sugar
- ¼ cup Ghee
- ½ teaspoon Vanilla
- ¼ cup Tutti frutti
- ⅛ teaspoon Food color
Instructions
- Take a pan firstly and add measured ghee to it. Heat ghee until when you add a pinch of flour to it, it immediately gets fried.
- Add wheat flour and mix well.
- Continue roasting until nice wheat flour aroma wafts. It will start browning here and there, so keep a close watch. Set aside
- In another pan, take sugar and water.
- Mix well to dissolve the sugar. Start heating it until it boils.
- Sugar syrup consistency
- Wipe the back of the ladle test in between your fore finger and thumb.
- Firstly, it will be just oil like. Furthermore, string forms but breaks shortly.
- After that is one string consistency. A string forms without breaking.
- Now switch off flame. Add roasted flour to it. Mix well until smooth.
- In goes tutti frutti, vanilla and food color. Mix it to the flour.
- Keep mixing. As it cools down, it will thicken.
- If you do not stir, sugar crystals will form and you may not get smooth burfi.
- Once thick enough to spread, transfer to the greased plate.
- Level quickly with a greased spatula or grease back of a flat bowl.
- Let it come to warm temperature. Invert the tray.
- Cut into squares and serve.
Video
Notes
- Measure the ghee after melting.
- Initailly when you taste the burfi, a slight wheat flour flavor will come. After few hours, a pleasant sweet stall style burfi is ready.
- Keeps good 4-5 days at room temperature.
Prathibha Satheesh says
It came out well. Perfect texture. There is no way to reduce the sugar, right? I didn't have colour or tooti-frooti. Just added chopped pistachios.
Raks Anand says
Hi Thanks a lot for the feedback 🙂 I have not reduced the sugar and tried before. I think for the texture, it's necessary to use the sugar.