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rava burfi recipe
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Rava burfi | Sooji burfi

Rava burfi, rava coconut burfi recipe an easy sweet for Diwali with just 4 main ingredients. Rava burfi without milk. Full video and step by step pictures.
Prep Time15 mins
Cook Time15 mins
Course: Sweets
Cuisine: Indian
Servings: 16


  • Rava - ½ cup
  • Coconut - ½ cup grated
  • Sugar - 1 cup
  • Pottukadalai - ¼ cup
  • Ghee - 2 tablespoon
  • Cardamom - 2


  • Dry roast rava and pottukadalai for 30 secs each to just heat it up.
  • Heat a pan with sugar and ½ cup water. Boil until you get 1 string consistency.
  • Add coconut and again bring to boil for 2 minutes.
  • Add rava, pottukadalai and continue cooking. Once thick, add 1 tablespoon of ghee and mix.
  • Keep mixing until the mixture starts to leave the sides. Add remaining 1 tablespoon ghee and powdered cardamom.
  • You will see the whole mixture bubbles raised, frothy and white.
  • Keep a greased pan ready. Pour the mixture immediately and level.
  • Let it cool down a bit. When it is lukewarm, invert and tap gently. Cut into squares.



  • For white burfi, scrape the coconut gently without brown skin.
  • Keep the flame medium always.
  • Do not over cook the mixture, otherwise it will become hard or chewy.
  • You can reduce or skip pottukadalai. Also can replace with broken cashews.
  • Ghee can be reduced, just 2 teaspoon is also enough.
  • For leveling the burfi, you can use a greased flat bottomed vessel. Also a greased aluminium foil will work.