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Flax seeds cocoa burfi | Indian Sweet
Here is a healthy Flax seeds Cocoa burfi for Diwali. This is a no ghee, no white sugar sweet. I have used standard 1 cup=250 ml as base measurement for this recipe. You can use any cup / katori. But keep the same cup / katori for all measurements.
Course
Snack
Cuisine
Indian
Keyword
Flax seeds, poha, nuts, walnuts, cashew, almond, Dates, jaggery powder
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
16
pieces
Ingredients
½ cup Flax seeds powder
½ cup coarsely ground poha powder
(2 cups poha when ground coarsely, yields 1 cup rawa like powder)
¼ cup unsweetened cocoa powder
½ to ¾ cup jaggery powder
½ tsp cardamom powder
¼ cup water
⅓ cup each cashew, almond & walnuts
½ cup finely chopped Dates
Instructions
Dry roast the nuts.
Coarsely pulse the nuts and the Dates to a coarse paste in a blender. It should form a lump when you hold it tightly in your palm.
Line a plate / square tin with parchment paper (or plastic sheet) and spread the mixture tightly on it.
Even out the surface. This is the base. Keep aside.
Dry roast the flax seeds powder on a low flame just till it becomes warm. Do not over roast.
Dry roast the poha powder similarly.
Mix both and powders and cocoa powder and keep aside.
Add the jaggery in a pan with water.
Boil till the jaggery dissolves and starts bubbling. Add Cardamom powder.
Lower flame, add the flax poha cocoa mixture and mix till it forms a lump. (You can even switch off flame for this step).
Pour over the base and even out the surface.
Cut into pieces when still warm.
Video
[vc_video link='https://www.youtube.com/watch?v=L8d5niLc9Ew']
Notes
I have used white Poha. However, you can use red poha too.
Use thick or medium Poha. Thin poha might not work.
I have used standard 1 cup = 250 ml as base measurement cup. This has yielded 16 pieces. You can double up the quantity for more pieces.