Besan Burfi Sweet Gram Flour Squares 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
MIXED BURFI- INDIAN SWEET
Barfi or burfi is an Indian and Pakistani sweet. Plain barfi is made from solidified milk, cooked with sugar . Other varieties include besan burfi,made with besan (gram flour), chocolate burfi, plain burfi which has chocolate layered on its top, and pista barfi, which is a milk barfi containing ground pistachio nuts. Here I am posting my mom's famous Mixed Burfi, mae out of gram flour, semolina and plain flour in addition to the main ingredient i.e solidified milk or "Khoya" . The name is derived from Persian "Burf" which means ice since burfi sets and solidifies like water solidifies into ice . Barfi is popular throughout India- mostly the Northern region and is often a part of Indian festivals, especially Holi and Diwali.
Provided by udita
Categories Dessert
Time 20m
Yield 15-20 diamonds or squares, 15-20 serving(s)
Number Of Ingredients 11
Steps:
- In a thick bottomed Kadaahi/Wok, heat the ghee and add sooji.
- Stir this for a minute and a half on a low flame.
- Now add the besan and maida and keep stirring on slow fire - about 1-2 minutes. Do not leave the wok unattended at any point of time or else the mixture will scortch and the burfi will taste bitter.
- When the mixture emits a pleasant aroma, add the mawa.
- {{Maawa is made by boiling the milk till it is solidified. The cosisitancy is of biscuit dough. It can also be made by mixing milk powder with enough water to make a thick batter and then steamed for about 1/2 an hour. This is a good substitute if you cant find the real maawa.}}.
- Keep stirring till the maawa mixture turns into a light pink colour.
- Remove this mixture from fire.
- Now heat the sugar, water and saffron together and let boil.
- Check for one strand consistency between your thumb and index finger.
- Add cardamom powder.
- Now pour this syrup into the fried mixture and beat well.
- Turn this into a greased tray and flatten with a spatula. This has to be done immedeately or else the mixture will solidify and then it may be difficult to make smooth Burfis.
- Immediately sprinkle the chopped nuts and press them down lightly.
- Cut the burfi into desired shapes before it sets completely.
- Serve when at room temperature.
- This burfi stays good for more than a week at room temperature.
Nutrition Facts : Calories 226.1, Fat 15, SaturatedFat 8.8, Cholesterol 35.6, Sodium 10.5, Carbohydrate 21.5, Fiber 1, Sugar 14.1, Protein 2.4
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- Line a 9 x 9 inch pan with parchment paper and set aside. You can even use a bigger pan (like 10 x 13 inch) to make thinner burfis.
- Melt ghee in a pan on medium heat. Add the sifted besan into the pan and stir. Lower the heat to "low".
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