Rajma Mawa Burfi

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Rajma Mawa Burfi


Cooking Time

Preparation Time :45 Min

Cook Time : 30 Min

Total Time : 1 Hr 15 Min


Serves : 10
  • Boiled Kidney Beans (Ubale Rajma) - 100 Grams Castor Sugar (Shakkar or Chini Ka Powder) - 100 Grams Milk Powder (Doodh Ka Powder) - 100 Grams Milk Solid (Mawa or Khoya) - 100 Grams Pure Ghee (Asali Ghee) - 100 Grams Milk (Doodh) - 125 Milliliter Cardamom Powder (Elaichi Powder) - ½ Tea Spoon Almonds (Badam) - 10 to 15 Cashew Nuts (Kaju) - 10 to 15 Pistachio (Pista) - 10 to 15 Silver Sheet for garnishing


  • Preparation: Note: Soak kidney beans overnight and boil it. Keep it aside it get it cool. Drain the water from the boiled kidney beans and put it in a mixer grinder to make a fine paste. Keep the paste aside Heat pure ghee in a non-stick pan or kadai. Once the ghee is hot, add kidney beans paste. Mix and cook till rawness is removed from it Add semolina and cook till it become golden brown Now add milk powder & milk solid and mix them. Continuously stir and cook it for 5 to 6 minutes or till ghee gets separated Add milk and mix it. Stir and cook till the semolina become soft Now add castor sugar and mix it. Cook it till the ghee gets separated from the semolina and becomes a lump Finely add grated almonds, pistachio, cashew nuts and cardamom powder. Mix all and cook for another 2 minutes. Keep it aside t get it cool Grease a plate and spread the lump evenly on the tray. Garnish it with silver coating and keep it aside to get it cool. With help of knife cut it to square or diamond shape as per your requirement Now the dish is ready, serve it by garnishing with finely chopped almonds and cashew nuts