Recipe source: Indian cuisine, you can find the original recipe here.
- Jowar flour/Sorghum flour-
1/4 cup(or more)
- Powdered jaggery–
3/4 cup(loosely packed)
- Cardamom powder–
- In a heavy bottomed pan,dry roast jowar flour until it turns golden.Allow it to cool slightly.
- In a pan,combine together water and powdered jaggery, cook until it turns slightly thick and sticky.
- Add roasted jowar flour,ghee and cardamom powder,stir continuously for 2 to 3 minutes.
- Transfer this onto a greased tray,level the surface using a spatula.Garnish with grated cashew nuts or almonds,if desired.Cut this into squares,allow it to cool completely before serving.
- Do not cook the jagerry for too long ,if you do so the burfi will turn very hard as it cools.