Baked Whole Wheat Burfi

Seive the atta and keep aside. In a vessel take melted ghee, sugar and seived atta. If you are using nutmeg powder then add that too. Mix these well.

Now keep kneading till it becomes very soft and mushy.

After kneading for 10-15 minutes it will become very soft and extremely mushy. The final consistency should be softer and liquid than that of a roti but harder than that of a cake batter.

Now very lightly grease a cake mould. Put this mixture into it and spread it evenly all over.

Now with a knife cut cubes or rhombus shapes in the mixture

Now garnish it with a dry fruit of your choice and some cardamon seeds. Make sure that the dry fruits are pressed a little into the mixture, else they might burn.

Pre-heat the oven at 180 degree Celsius for 10 minutes. Now place this in the oven and let it bake at 170 deg cel for 30- 35 minutes. Keep checking after every 15 minutes. If after 35 minutes you think it is not done, keep it for another

Do not over bake or the base of the burfi will get burned. Take it out and while it is still warm cut again on the earlier made incisions. Once it cools down a bit, try taking out those barfis one at a time. It can get a little crumbly.