Dry Fruit Barnyard Millet Burfi
Ingredients
Pre-soaked barnyard millet, ground to flour – 100 g
Milk – 250 ml
Sugar – 50 g
Ghee – 4 tbsp
Mixed dry fruits, chopped – a handful
Milk – 250 ml
Sugar – 50 g
Ghee – 4 tbsp
Mixed dry fruits, chopped – a handful
Method
1. Heat ghee in a pan and stir in the millet flour; cook on low flame, stirring continuously, for about 10 minutes until fragrant.
2. In a separate pan, simmer the milk with sugar until it reduces and thickens like condensed milk.
3. Combine the roasted flour with the thickened milk and dry fruits, stirring continuously until the mixture thickens further and starts to leave the sides of the pan.
4. Pour the mixture into a greased tray and smooth the top.
5. Chill in the refrigerator until set.
6. Cut into squares and serve.
Tip: Adapted from the Shree Anna (Millets) canteen recipe collection's lunch menu.
2. In a separate pan, simmer the milk with sugar until it reduces and thickens like condensed milk.
3. Combine the roasted flour with the thickened milk and dry fruits, stirring continuously until the mixture thickens further and starts to leave the sides of the pan.
4. Pour the mixture into a greased tray and smooth the top.
5. Chill in the refrigerator until set.
6. Cut into squares and serve.
Tip: Adapted from the Shree Anna (Millets) canteen recipe collection's lunch menu.
Made with Pre-Soaked Barnyard MilletShop the millet used in this recipe
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