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Proso Millet Jaggery Burfi
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Proso Millet Jaggery Burfi

Proso milletFestivalPan-IndiaSweetFlour (atta)VegetarianContains dairyContains nuts

Prep 10 min · Cook 20 min · Servings not given in the source

Make

Ingredients

  • proso millet flour — 1 cup
  • powdered jaggery — 1/2 cup
  • ghee — 2 tsp (plus a little to grease the plate)
  • water — 1/4 cup
  • cardamom powder — 1/8 tsp
  • almonds — 1 tsp (sliced)

Method

  1. Smear a plate with a little ghee and set it aside.
  2. Heat the jaggery with the 1/4 cup water until the syrup reaches one-thread consistency, and set it aside.
  3. Warm a little ghee in a pan and roast the millet flour until it smells nutty.
  4. Pour in the jaggery syrup with the cardamom and stir quickly.
  5. Add the rest of the ghee and keep stirring for 2 to 3 minutes, until the mass pulls away from the pan.
  6. Spread it on the greased plate, press the almonds on top, let it cool and cut into squares.

Tips

  • General practice: strain the jaggery syrup if the jaggery has grit in it.

Fresh atta: grind small, use soon

  • Millets keep for months as whole grain; flour is best ground as it is needed, because it turns rancid. (FAO, Sorghum and millets in human nutrition (1995))
  • Bajra changes fastest: its grain stores for months, but its milled flour has a very short shelf life. (ICAR-IIMR scientists, Food Chemistry Advances (2023) (DOI 10.1016/j.focha.2023.100190))
  • In an Indian study, untreated bajra flour stayed within the quality limit only about 2 days at room temperature. (ICAR-IARI, Indian Journal of Agricultural Sciences (2016))
  • Ragi flour keeps better than foxtail, barnyard or bajra flour (it carries less fat). (Planta (2024), review)
  • Keep atta closed and cool: bajra flour kept best in polythene and worst in gunny sacks; grains should be dry and in airtight containers. (Chaudhary & Kapoor, J Sci Food Agric (1984); ICMR-NIN Dietary Guidelines (2024) (DOI 10.1002/jsfa.2740351113))
  • Going off shows first as smell and taste — sour, musty or dusty, then bitter. (Lai & Varriano-Marston, Cereal Chemistry (1980))

So: buy the grain, grind a week’s worth at a time — less for bajra in summer.

Recipe from ICAR-Indian Institute of Millets Research, Millet Recipes (2021), PDF p. 141 (printed p. 139), written in our own words.