How to make Bajra Burfi - Bajra flour mixed with khoya and jaggery and made into burfi.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Millet flour (bajre ka atta) (बाजरे का आटा), Palm jaggery (पाल्म/ ताड़ का गुड़ )

Cuisine : Indian

Course : Mithais

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Bajra Burfi Recipe Card

Bajra Burfi

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Mithais recipes like Multiflour Laddoo, Jain Paneeri Malpua, Papaya Barfi, Anar ki Barfi.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Bajra Burfi Recipe

  • Millet flour (bajre ka atta) 1 1/2 cup

  • Palm jaggery grated 1 cup

  • Khoya/mawa grated 1/2 cup

  • Ghee 3 tablespo for greasing


Step 1

Heat ghee in a non stick kadai. Add bajra flour and sauté for 6-8 minutes. Add khoya and jaggery and mix. Switch off the heat and continue mixing.

Step 2

Grease an aluminium tray with ghee and spread the mixture evenly. Cut into squares while still hot.

Step 3

When it cools down separate the squares and arrange on a serving plate. Serve.