Besan Burfi Recipes
BESAN BURFI RECIPE
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
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
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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- 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".
- Start stirring, the besan will clump up at first. Don't worry and keep stirring.After around 15 minutes, the besan will start to loosen up (see pictures above).
- After stirring for around 20 minutes, it will become smooth.Around 25 minutes, it will become like a smooth paste. Add cardamom powder at this point and cook for 5 more minutes.
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