Millet Burfi is a delicious, soft sweet made by simmering millet flour with coco powder & ghee to a thick batter consistency, cooled and cut into squares & garnished with nuts. Millet Burfi is a delight for people on diet and diabetics to celebrate special occasions. 
Millet Burfi is an easy burfi made with millet flour. Easy Millet Burfi Recipe with step by step pictures.
I tried this burfi last year but it was slightly hard so didn’t want to post it and was scared to try and proceeded with other recipes.So after diwali tried it again and it was success so this burfi post has been in drafts since a year and making its appearance now.
If you are looking for healthy millet sweets then this is for you with no compromise in taste, with chocolate nothing can go wrong isn’t it ?! Do try it and enjoy!
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Millet Burfi | Chocolate Millet Burfi
Ingredients
- 1/2 cup millet flour
- 1/2 cup sugar
- 1/4 cup water
- 2 tsp cocoa powder
- 2 tsp ghee + extra for greasing
- 1 tbsp pistachios chopped finely
Instructions
- Heat ghee in a kadai - add millet flour to it.
- Roast in low flame for 5 mins, transfer to a plate and cool down then add coco powder to it.
- Mix well or sieve it well, set aside.
- In the same pan add sugar. I used brown sugar here. Add water to it let it boil in medium flame.
- When it starts to thicken and bubble up well, check for single thread consistency. When a thin string consistency is reached immediately add the flour cocoa mixture.
- Mix well , act quickly keep stirring to avoid lumps. In 2 mins the batter will become thick, add ghee at this stage. The mixture will be thickish like idli batter consistency.
- Mix well and switch off. Immediately transfer to ghee greased tray.
- Sprinkle chopped nuts on it. Slightly press it. Leave it to set for 10 mins then mark pieces with a knife then carefully separate the pieces and store. Of course few to enjoy instantly then store 🙂
- Millet Burfi keeps well in room temperature itself for about a week.
Notes
- If you miss the consistency then it may turn our hard.
- If you add the flour before the single thread consistency then it will be like chewy halwa so keep a close eye on the consistency.
- You can sprinkle any nuts of your choice.
- You can use white sugar if you wish to. I haven't tried with cane sugar so not sure about the result.
How to make Millet Burfi
- Heat ghee in a kadai – add millet flour to it.
- Roast in low flame for 5 mins, transfer to a plate and cool down then add cocoa powder to it.
- Mix well or sieve it well,set aside.In the same pan add sugar.I used brown sugar here.
- Add water to it let it boil in medium flame.
- When it starts to thicken and bubble up well, check for single thread consistency.When a thin string consistency is reached immediately add the flour cocoa mixture.
- Mix well , act quickly keep stirring to avoid lumps.In 2 mins the batter will become thick, add ghee at this stage.The mixture will be thickish like idli batter consistency.
- Mix well and switch off.Immediately transfer to ghee greased tray.
- Sprinkle chopped nuts on it.Slightly press it.Leave it to set for 10 mins then mark pieces with a knife then carefully separate the pieces and store.Ofcourse few to enjoy instantly then store 🙂
Keeps well in room temperature itself for about a week.
Delicious chocolate millet burfi ready!
Expert Tips
- If you miss the consistency then it may turn our hard.
- If you add the flour before the single thread consistency then it will be like chewy halwa so keep a close eye on the consistency.
- You can sprinkle any nuts of your choice.
- You can use white sugar if you wish to. I haven’t tried with cane sugar so not sure about the result.
Saranya Karthikeyan
Mam Thank You so much for this delicious recipe. My kid is Lactose Intolerant and I was looking for milk powder/milkmaid free sweet recipe for Diwali, your recipe came as a savior!!!! 🙂