Besan Burfi Sweet Chickpea Flour Squares Indian Recipes
BESAN BURFI (SWEET GRAM FLOUR SQUARES)
Besan, also known as gram flour, is flour made from "channa" or yellow dried chickpeas. It is readily available in Indian and Asian markets.
Provided by Anu_N
Categories Bar Cookie
Time 30m
Yield 20 squares or burfis
Number Of Ingredients 8
Steps:
- Grease a shallow dish/pan with some ghee.
- In a frying pan, heat 1 tablespoon of ghee and fry cashewnuts until golden; remove.
- To the same ghee, gradually add the besan, stirring gently.
- Fry on low heat until golden brown; remove and set aside.
- Now in the same frying pan, heat 1 cup water and add sugar.
- Boil on low heat until the sugar dissolves.
- Increase flame and boil briskly until a thick syrup is obtained.
- Add the dessicated coconut and fried besan.
- Stir until the mixture solidifies and starts to leave the sides of the pan.
- Add the rest of the ghee and saffron; mix well and allow to cook for a couple of minutes.
- Remove from flame, add the nuts, cardamom powder and mix well.
- Pour into the greased dish, and while still warm, cut into 1.5 inch squares.
- Cool completely and store in an airtight tin.
Nutrition Facts : Calories 208.6, Fat 7.8, SaturatedFat 6.1, Cholesterol 4.9, Sodium 8.2, Carbohydrate 34.8, Fiber 1.9, Sugar 31.1, Protein 1.7
BESAN BURFI ( SWEET CHICKPEA FLOUR SQUARES - INDIAN)
Make and share this Besan Burfi ( Sweet Chickpea Flour Squares - Indian) recipe from Food.com.
Provided by Sana7149
Categories Dessert
Time 45m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Take flour in a large shallow dish.
- Mix in semisolid ghee and rub through flour with fingers.
- Press down flour together, sprinkle milk, keep aside for 5 minutes.
- Meanwhile, in a large pan, add enough water in sugar to just immerse it.
- Heat and bring to a boil.
- Make a syrup of 2-1/2 thread or soft ball test.(refer features for syrup details).
- Pass flour little by little through a large holed sieve, gently.
- The sieved flour must be like fine crumbs.
- Heat ghee in a large heavy skillet.
- Add crumbs and fry gently stirring continuously, till aroma exudes strongly.
- Add cardamom, yogurt, and stir continuously all along asthe bottom may burn.
- Add prepared syrup, (hot but not boiling).
- Take off fire, stir gently 'til well blended and mixture starts to thicken a bit.
- Pour into a large walled plate or tray, cool.
- When warm mark and cut with sharp knife, into squares or diamond shapes.
- Gently pry off with a spatula or knife.
- Cool completely before storing in airtight containers.
- This has a shelf life of 3 weeks or more.
Nutrition Facts : Calories 286.6, Fat 16.5, SaturatedFat 9.6, Cholesterol 39.6, Sodium 25.2, Carbohydrate 31.1, Fiber 2, Sugar 22, Protein 4.7
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