Powdered Jaggery : 3/4 cup
Ghee : 1/4 cup
Cardamom Powder : 1/4 tsp
Dry roast the jowar flour in a heavy bottomed pan until it turns a light golden color. Turn off the heat and allow it to cool. Heat little water in a wok and add the powdered jaggery and mix well. Allow the jaggery to melt and cook until the syrup is sticky. Add the roasted jowar flour, ghee and cardamom powder and stir continuously for 2 or 3 minutes. Switch off the flame. Spread in a greased plate and cut into small pieces. Garnish with chopped nuts and serve.
Other Names : Jonna Pindi Burfi, Sorghum Flour Burfee