By Crafting a sugar-free ragi burfi offers a delectable twist to the traditional Indian sweet, presenting both flavor and health benefits. This recipe combines the nutty richness of ragi flour with the subtle sweetness of natural ingredients, omitting refined sugar entirely.
Prepaation of Sugar-free Ragi Burfi :
Ingredients:
- 1 cup ragi flour (finger millet flour)
- 1/2 cup desiccated coconut
- 1/2 cup unsweetened khoya (mawa)
- 1/4 cup ghee (clarified butter)
- 1/2 cup chopped nuts (such as almonds, cashews, or pistachios)
- 1/2 teaspoon cardamom powder
- Stevia or any sugar substitute to taste (adjust according to sweetness preference)
- A pinch of salt
Instructions:
- Heat a non-stick pan or kadai over medium heat. Add the ragi flour and dry roast it for 5-7 minutes, stirring continuously, until it turns aromatic and lightly golden brown. Remove from heat and set aside.
- In the same pan, heat 2 tablespoons of ghee. Add the desiccated coconut and roast it for 2-3 minutes until it turns golden brown. Remove from heat and set aside.
- In a separate pan, heat the remaining ghee over low heat. Add the chopped nuts and roast them until they turn golden brown and fragrant. Remove from heat and set aside.
- In a large mixing bowl, combine the roasted ragi flour, roasted desiccated coconut, roasted nuts, unsweetened khoya, cardamom powder, sugar substitute, and a pinch of salt. Mix well until everything is evenly combined.
- Transfer the mixture to a greased plate or tray lined with parchment paper. Use a spatula to spread and press the mixture evenly into the plate, smoothing the surface.
- Allow the mixture to cool and set at room temperature for about 1-2 hours, or until it firms up.
- Once the mixture has set, use a sharp knife to cut it into square or diamond-shaped pieces.
- Your sugar-free ragi burfi is now ready to be served! Store any leftovers in an airtight container at room temperature for up to a week.
