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Main Course

Rava Burfi

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 3 servings

2 cup Semolina Rava
1 cup Coconut
1 cup Sugar
1 tsp Cardamom powder (Elakka)
Water, to taste
Ghee, to taste

Preparation

Step 1
For preparing rava burfi, first dry roast semolina in a kadai. When color changes set aside.
Step 2
Dry roast coconut also. Keep them aside.
Step 3
Set a kadai on the stove, heat sugar. Add water and caramalize.
Step 4
Add rava and coconut. Stir everything together thoroughly.
Step 5
Add cardamom powder. Mixture will start to come out.
Step 6
In a plate, apply ghee.
Step 7
Spread the rava. When cool, cut into desired shape.
Step 8
Rava burfi is ready.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Rava Burfi

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 3 servings

2 cup Semolina Rava
1 cup Coconut
1 cup Sugar
1 tsp Cardamom powder (Elakka)
Water, to taste
Ghee, to taste

Preparation

Step 1
For preparing rava burfi, first dry roast semolina in a kadai. When color changes set aside.
Step 2
Dry roast coconut also. Keep them aside.
Step 3
Set a kadai on the stove, heat sugar. Add water and caramalize.
Step 4
Add rava and coconut. Stir everything together thoroughly.
Step 5
Add cardamom powder. Mixture will start to come out.
Step 6
In a plate, apply ghee.
Step 7
Spread the rava. When cool, cut into desired shape.
Step 8
Rava burfi is ready.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.