Kambu Burfi / Bajra Burfi / Sajjalu Burfi / Kambam Burfi

INGREDIENTS

• Sesame Seeds – 1.5 Cup
• Ghee – ¼ Cup
• Pearl Millet flour  – 1 Cup
• Cardamom – 7-8
• Ghee – 1 tbsp
• Jaggery – 1.5 Cup
• Almond Flakes

STEPS

1. Add 1.5 cups of sesame seeds in a medium heated pan and fry it on medium flame while stirring continuously. After frying  it for 4 minutes, take it out in a bowl and cool it. 
2. When it cools down, put half sesame seeds and 7-8 cardamom peeled in the mixer jar.  Make a powder by grinding them.
3. Melt ¼ cup of ghee in the same pan, then add 1 cup of millet flour to it.  Roast it on low-medium flame while stirring continuously.  Fry it for 10 minutes till the ghee separates, then take it out.
4. Put 1 tbsp of ghee, 1.5 cups of jaggery and 2 tbsp of water in the pan.  Cook it on low flame till the jaggery melts.  Remember the flame will remain low.  Cook it till the jaggery dissolves and starts foaming.
5. After the jaggery is cooked well, add roasted millet flour and cook it on low flame, stirring continuously, till it mixes well.  Then add ground sesame and whole sesame seeds to it and mix it well.  Turn off the flame when it is completely mixed.
6. Grease the tray with ghee, then pour the mixture into it and spread it evenly.  Put some almond flakes on it and flatten it with a spoon.  Keep it to solidify for half an hour.  When the time is up, cut it into your desired size.  Bajra Barfi will be ready, serve it and enjoy its taste.