Barfi is an authentic Indian Pakistani dessert that is served on every occasion especially festivals. Traditional barfi recipes are prepared with either powdered dry fruits/nuts or flour mixture. But rava barfi or suji ki barfi is a different variety which is prepared like sooji halwa which is later dried into a solid square or diamond shape. It can be an ideal and economical sweet recipe for any occasion and celebrations without much preparation. The recipe for this suji ki barfi is very simple, similar to the traditional suji halwa or sheera recipe. This soji barfi can be stored for a long time unlike khoya barfi and it tastes very delicious.
In a saucepan add water, sugar and cardamom pods, mix well.
Let the sugar cook till its completely dissolved, we do not need string consistency here just dissolve the sugar, add kewra essence and turn off the flame.
Remove the cardamom as we only need its flavor which is infused in syrup.
In a wok add ghee and then add suji (semolina) in it. Let it roast over low medium flame till the semolina turns fragrant and changes its color a bit. Stir continuously as it will burn if you stop stirring.
After 20-25 minutes you will notice the semolina has changes its color a bit, then add prepared sugar syrup in it. Mix well.
Continue stirring the halwa over low medium flame for 5 minutes and then over high flame for another 5 minutes so that the moisture could dry from semolina.
Add chopped dry coocnut and raisins in it, mix well.
When the halwa start to leave the pan and moisture is almost dried from halwa turn off the flame and take it away from stove.
Grease a dish/plate and pour this prepared batter in this dish, spread evenly and smooth it with the help of spatula.
Add chopped almonds and pistachios over the top and press these gently over the barfi.
Make cuts in the barfi before it start setting so that you could cut it easily after it completely sets. Let it set for 2-3 hours over room temperature.
Cut the barfi in your desired shape and serve.