Jowar burfi| Sorghum flour Dessert
Jowar Burfi or Millet Burfi is packed with nutrition and is absolutely a breeze to make. Just with a handful of at-home ingredients this dessert is ready just in 20 minutes! The nutty flavor of sorghum and the rich taste of ghee makes this a delightful treat for festivals and celebrations.
How is Jowar burfi different from besan burfi?
While both Besan (chickpea flour) and Jowar (sorghum flour) are rich in fiber and proteins, Besan flour has great binding properties. Jowar burfi needs a binding agent either in the form of a thicker syrup, more fat (ghee) or khowa (solidified milk), or an addition of a binding agent for the burfi to set properly.
Tips for setting the jowar burfi
The absence of gluten in jowar makes setting this burfi a bit tricky. Here are some tips to help set the burfi:
1) Binding agent: The addition of besan (chickpea flour) acts as an excellent binding agent. You can also add xanthan gum (1 tsp in 1 cup of sorghum flour). Potato starch and corn starch are also good binding agents.
2) Fat: The addition of mawa/ khowa (milk solids) also helps set jowar burfi. It also makes the burfi creamier and richer.
3) Sugar Syrup: The sugar syrup should be of the right consistency (1 string) (as shown in the recipe.
How long can I store Jowar Burfi?
The jowar burfi can be enjoyed for upto 8-10 days when stored in an airtight container at room temperature.
How to make Jowar Burfi
How to prevent the sorghum flour from becoming lumpy?
A great hack is to dry roast the sorghum flour to a beautiful golden brown color. This way, when you add the ghee, the sorghum flour becomes fluffy and light and doesn’t become lumpy.
What ingredients do I need for making Jowar burfi (sorghum flour fudge)?
We just need a handful of ingredients for this delicious treat:
- Sorghum flour/ jowar 1 cup
- Chickpea flour 1/3 cup
- Ghee 1/2 cup
- Sugar 1/2 cup
- Chopped Pistachios 1/4 cup
- Ground cardamom 1 tsp
Step by step process of making Jowar burfi
Preparation:
- Chop pistachios and set aside
- Generously coat the bottom and sides of a storage container with melted ghee and set aside.
Roasting:
- In a heavy bottom pan on medium heat, add 1 cup sorghum flour and 1/3 cup besan and dry roast them until golden brown and aromatic. Make sure the pan is absolutely dry and keep stirring the flours continuously to avoid from being burnt. This will take around 6-8 minutes depending upon the flame/ intensity of your stove top.
- After the color of the flour mixture turns golden brown, add in about 1/4 cup ghee, blend it into the flour mixture and keep stirring. After about 2-3 minutes of adding ghee, add in 1-2 tbsp more of ghee and continue stirring. The flour mix is perfectly roasted to become aromatic, fluffy and a beautiful light brown color.
- On low heat, add 1/2 cup milk and mix thoroughly. This will take about 1-2 minutes. Also add in the remaining ghee.
- Once the milk blends in turn off heat and add 1/3 cup milk powder. Mix well.
- Place a pan on medium heat and add 1/2 cup sugar and 1/4 cup water. Keep stirring the mix occasionally. The sugar dissolves and the mixture comes to a boil after about 5 minutes. Check the sugar syrup for consistency by taking a small amount in between thumb and index finger to check the consistency. If the syrup forms a string when placed between the thumb and index finger, the syrup is ready.
Mixing:
- Add in the sugar syrup into the flour mix, stir continuously as the sugar syrup starts setting.
- Immediately transfer the mixture into the prepared container. Pat the mixture with the back of your spatula and then using the back of bowl or a flat base measuring cup, make the surface of the burfi even.
Garnish, Setting and Cutting:
- Garnish the Jowar burfi with chopped pistachios and firmly press the top.
- Let the burfi set for about 2-3 hours and then cut the pieces with a sharp knife.
- Your deliciously healthy Jowar Burfi is ready!
Jowar burfi| Sorghum flour Dessert
Ingredients
- 1 cup Jowar flour Sorghum flour
- ⅓ cup Besan Chickpea flour
- ½ cup Sugar
- ½ cup Ghee
- ⅓ cup Milk Powder
- 1 tbsp Sliced Almonds
- 1 tbsp Sliced Pistachios
- 1 tsp Ground cardamom
Instructions
Preparation
- Slice the pistachios and set aside. Generously coat the bottom and sides of a storage container with melted ghee, line with parchment paper and set aside.
Roasting
- In a heavy bottom pan on medium heat, add 1 cup sorghum flour and 1/3 cup besan and dry roast them until golden brown and aromatic. Make sure the pan is absolutely dry and keep stirring the flours continuously to avoid being burnt. This will take around 6-8 minutes depending upon the flame/ intensity of your stove top.
- After the color of the flour mixture turns golden brown, add in about 1/4 cup ghee, blend it into the flour mixture and keep stirring.
Sugar syrup
- As the flour mix is roasting, place a pan on medium heat and add 1/2 cup sugar and 1/4 cup water. Keep stirring the mix occasionally. The sugar dissolves and the mixture comes to a boil after about 5 minutes. Check the sugar syrup for consistency by taking a small amount in between thumb and index finger to check the consistency. If the syrup forms a string when placed between the thumb and index finger, the syrup is ready.
Mixing
- After about 2-3 minutes of adding ghee, add in 1-2 tbsp more of ghee and continue stirring. When the flour mix is perfectly roasted to become aromatic, fluffy and a beautiful light brown color, and the sugar syrup is ready, add in the sugar syrup into the flour mix, stir them continuously as the flour absorbs the liquid quickly.
- Immediately transfer the mixture into the prepared container. Pat the mixture with the back of your spatula and then using the back of bowl or a flat base measuring cup, make the surface of the burfi even.
Garnish, Setting and Cutting
- Garnish the Jowar burfi with chopped pistachios and firmly press the top. Set the burfi for about 2-3 hours and then cut the pieces with a sharp knife. Your deliciously healthy Jowar Burfi is ready!