Sooji & Khoya Burfi/Semolina&Coconut Fudge By ARCHANA PHADKE


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Sooji & Khoya Burfi/Semolina&Coconut Fudge

This dish is the upgraded version of maharashtrian traditional sweet dish shira. This can be prepared with less time at hand and can be offered as 'naivedyam/ prashad' during festival days. This dessert can be served hot or chilled.
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4 servings

Cooking Time

30 minutes

Meal Type


Rate This Recipe7


  • Semolina- 1bowl
  • Coconut- 1bowl
  • Fine Chopped dryfruits (any of your choice)-half bowl & saffron
  • Crushed Vermicelli- 3 teaspoons
  • Clarified butter (Ghee)- 4 teaspoons (add according to your tastMilk- 1bowl
  • Hot water- 1 n half glass
  • Sugar- 5 to 10 teaspoons (add according to your taste)


  1. 1

    Roast semolina on low flame until it turns golden brown.
  2. 2

    Soak dryfruits, Vermicelli & saffron in half bowl of milk.
  3. 3

    Add ghee, roasted semolina, coconut & sugar in hot pan and roast it until it turns dark brown (roast on low flame).
  4. 4

    Add water, milk & soaked dryfruitstir until all milk and water reduces and do not make a mixture too dry but you should able to shape that mixture, using moulds.
  5. 5

    YShape this mixture using moulds and use some dryfruits ,grated coconut & edible flowers for decoration.

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