Jowar Burfi/ Jowar Flour Fudge East Indian DelicaciesDesserts

Ingredients

• Jowar flour/Sorghum flour - 1 cup
• Water - 1/4 cup (or more)
• Powdered jaggery - 3/4 cup(loosely packed)
• Ghee - 1/4 cup
• Caradom powder - 1/4 tsp

Preparation

1. In a heavy bottomed pan, dry roast jowar flour until it turns golden. Allow it to cool slightly.
2. In a pan, combine together water and powdered jaggery, cook until it turns slightly thick and sticky.
3. Add roasted jowar flour, ghee and cardamom powder, stir continuously for 2 to 3 minutes.
4. 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.

Notes
Do not cook the jaggery for too long, if you do so the burfi will turn very hard as it cools.

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