Besan Burfi Recipes

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BESAN BURFI RECIPE



Besan burfi recipe image

Popular Indian sweet Besan burfi for Diwali

Provided by Jeyashri suresh

Categories     Dessert     Sweet

Time 40m

Number Of Ingredients 6

1 cup Besan | gram flour
½ cup Ghee
1 tbsp sooji | rava
Cardamom powder 2 pinches
½ cup + 2 tbsp sugar
½ cup water

Steps:

  • Sieve 1 cup besan | gram flour. Sieving gives smooth texture to the burfi.
  • Add ½ cup ghee in a pan
  • Once the ghee melts, add the sifted flour.
  • Mix well without lumps.
  • Add 1 tbsp rava | sooji. This gives a nice texture to the besan burfi.
  • If you want to make it a gluten-free burfi, avoid adding the sooji.
  • Mix well
  • Let this roast in very low flame for 12-15 mins.
  • Keep stirring continuously without getting it burnt.
  • Keep it aside.
  • Keep stirring on and off as the pan will be very hot, so that the besan may get burnt.
  • Add ½ cup +2 tbsp sugar to a saucepan.
  • Add ½ cup water to it.
  • Let the sugar melt and forms one string consistency.
  • Switch off the flame.
  • Add sugar syrup to roasted besan
  • Add cardamom powder. This is optional, you can add milk masala too.
  • Cook for 2 mins.
  • Le this come to a thick idli batter consistency.
  • Grease a plate with ghee.
  • Transfer the besan mixture to the greased plate.
  • Sprinkle chopped pistachios or you can sprinkle chopped almonds too.
  • Press using a greased bowl so that the nuts will go bit inside.
  • Let this cool for 30 minutes.
  • Cut them into squares.
  • Besan burfi ready.

BESAN COCONUT BURFI



Besan Coconut Burfi image

Make and share this Besan Coconut Burfi recipe from Food.com.

Provided by jas kaur

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 cups besan (gramflour)
1 1/2 cups sugar
1 1/4 cups desiccated coconut (100gms)
1 cup whole milk
1 cup ghee
sliced almonds (to garnish)

Steps:

  • Use good quality besan and ghee. Sieve besan. Heat ghee. Roast besan on low till nice aroma comes. Keep stirring.
  • Now slowly add milk, keep stirring to avoid lumps. Add sugar, coconut. Cook 20 mins on low. Keep stirring very frequently. Taste for sugar. Add more if needed.
  • Grease 1 big plate or thaal. Pour mixture and flatten on top. Sprinkle almonds.
  • Cool and cut into squares or diamonds. This can stay and taste good for 5 to 6 days in fridge. Lasts longer in winters.

Nutrition Facts : Calories 1027.5, Fat 63.7, SaturatedFat 40.3, Cholesterol 139.8, Sodium 106.7, Carbohydrate 108.7, Fiber 4.7, Sugar 91.9, Protein 10.6

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