Celebrate this Diwali by preparing delicious Sabudana barfi. This dessert is easy to prepare with simple ingredients.

Do you know? Sabudana is not a grain, but a starch extracted from the cassava plant, making it permissible for consumption during fasting, when grains like wheat and rice are avoided in favor of non-grain alternatives. Sabudana is gluten free. And it can be used in a variety of dishes—like sabudana khichdi, vadas, kheer, and burfi—making it a versatile ingredient that can be adapted to different meals during fasting periods.

How to prepare Sabudana Burfi?

Ingredients:

• Sabudana – 1 cup
• Sugar (or as per taste)
• Ghee (clarified butter) -1/4 cup
• Coconut -1/4 cup
• Milk -1/4 cup
• Cardamom powder -1/4 tsp
• Saffron – few
• Chopped nuts – like cashews, almonds, pistachio.

Instructions:

1. Dry roast the sabudana: Heat a pan over medium heat and dry roast the sabudana until they turn slightly golden and crisp. Allow them to cool completely, then grind them into a coarse powder.
2. Prepare sugar syrup: In a separate pan, add sugar and a little water (just enough to dissolve the sugar). Heat on medium until the sugar dissolves and forms a syrup of one-thread consistency.
3. Cooking sabudana: In a large pan, heat the desi ghee and add the ground sabudana powder. Stir-fry for a couple of minutes until aromatic.
4. Combine with milk: Add milk to the pan and keep stirring to avoid lumps. Cook until the mixture thickens, and the milk is absorbed.
5. Add syrup and coconut: Pour the sugar syrup into the pan and mix well. Add the desiccated coconut and cardamom powder. Stir continuously until the mixture starts leaving the sides of the pan.
6. Set the mixture: Grease a tray or plate with ghee and pour the cooked mixture into it. Spread it evenly and garnish with chopped nuts. Let it cool for 1-2 hours.
7. Cut and serve: Once set, cut into squares, or diamond shapes. Your Sabudana Burfi is ready to enjoy!

You can store this burfi for a week or two in airtight containers.

image: www.werindia.com