Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime:25 mins Cuisine:Indian
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Godhuma Burfi, an enchanting Indian sweet recipe made within 30 mins, is what I made for recently. This delightful treat, also known as “Atte ki Barfi”, in Hindi, promises to captivate your taste buds with its irresistible blend of nutty wheat flavour, and the delicate sweetness that’s synonymous with traditional Indian desserts.
In this recipe, we take humble wheat flour and transform it into a luxurious confection that’s both rich in heritage and flavour.
The simplicity of the ingredients belies the complexity of the taste, as the nutty undertones of roasted wheat flour mingle harmoniously with ghee (clarified butter), and a hint of cardamom.
With each bite, you’ll experience the delightful contrast between the crumbly texture of the burfi and the smoothness of ghee that melts on your tongue.
Whether served as a delightful after-meal treat, a gesture of celebration, or simply to savour, our Aate ki burfi embodies the essence of Indian confectionery artistry.
Table of Contents:
- Other recipes from my blog:
- Step wise pics Procedure for, ‘Wheat Flour Fudge / Aate ki Burfi / Atta Barfi’:
- Prep Work:
- Ingredients, Accessories on ‘AMAZON’ to SHOP’:
- Recipe Card & Print:
Wheat Flour / Aata – 1 cup
Ghee – ½ cup + 1 tablespoon
Milk – ¼ cup
Grated Jaggery / Gud / Bellam – 1 cup
Elaichi powder / Cardamom Powder – 1 teaspoon
- Pistachios – 1 handful
Other recipes from my blog:
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Dessert recipes collection⇒ Desserts / Mithayi
Indian Festival recipes collection⇒ Traditional Indian Festival Recipes / Panduga Nayivedyalu
Meal Platters collection⇒ Bhojanam / Thali / Meal Platter
Step wise pics Procedure for, ‘Wheat Flour Fudge / Aate ki Burfi / Atta Barfi’:
- Adjust the jaggery/sugar as per your taste.
- You can use any nuts of your choice.
- I have used chapati aata for this recipe.
- Do not stop stirring, keep stirring continuously from the start until you switch the flame off.
- Using a non-stick pan for this dessert is the main tip that I can suggest.
- Storage: This Indian style wheat flour fudge, stays good at room temperature for 10 days.
- But just store it in an air tight container after cutting into desired shape.
- The taste of wheat flour burfi is a delightful blend of nutty richness, subtle sweetness, and a touch of aromatic warmth.
- The primary flavour in wheat flour burfi comes from the roasted wheat flour itself, when flour is gently toasted in ghee, it develops a deep, nutty aroma that infuses the entire burfi.
- The sweetness here is from jaggery, which is healthy ayurvedic alternative for refined white sugar.
- The texture of this godhuma barfi, is typically crumbly yet soft, melting in mouth and releasing a symphony of flavours as you savour it.
Ingredients, Accessories on ‘AMAZON’ to SHOP’:
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Recipe Card & Print:
Wheat Flour Fudge / Aate ki Barfi / Godhuma Burfi / Sukhdi / Gur Papdi
- 1 Frying pan (for stove-top method)
- 1 Greased Tray / Plate
- 1 cup Wheat Flour
- ½ cup Ghee [+1 tablespoon]
- ¼ cup Milk
- 1 cup Grated jaggery
- 1 teaspoon Elaichi Powder
- 1 handful Pistachios / any nuts
1cup=250ml; ¾ cup=180ml; ½cup=125ml; 1 tbsp=14ml; 1 tsp = 4ml
- Gather all the ingredients at one place. Finely grate the jaggery, chop the pistachios. Grease a tray with a teaspoon of ghee, put it aside.
- Put a non-stick wide frying pan on stove top over low flame. Add 1 tablespoon of ghee and all the wheat flour. Slowly and gently keep stirring for the flour to release fresh aroma.
- After 10 mins, add the chopped pistachios. Gently mix and keep stirring everything on same flame.
- Now, add the grated jaggery and cardamom powder to the pan. Give a gentle mix.
- Take the ghee, add a tablespoon of ghee at a time, while you keep stirring everything in the pan.
- Do the same until all the ghee is poured into the pan.Keep stirring continuously….Do not stop.
- After 10 mins the jaggery melts and the colour of the burfi changes too. Then add the milk.
- Keep stirring for 10 more mins or until the content leaves the sides of the pan. Then switch the flame off.
- Transfer whole of the content onto the greased plate and spread evenly using a back of a flat cup. Let it cool down for 1 hr, then cut into desired shape. Done!
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