Besanburfisweetgramfloursquares Recipes

BESAN BURFI

Steps:

• For roasting besan, use a heavy bottom pan and keep the heat slow to roast besan evenly.
• First, sieve the besan so that there are no small lumps in the flour.
• Heat ghee in a pan and when it melts add besan.
• Now starts the laborious task. Reduce the heat to low and fry the besan with ghee for the next 15-17 minutes.
• Keep the mixture stirring continuously till gram flour becomes fragrant and gives a nutty aroma and the mixture becomes light golden brown in colour.
• The texture of the besan ghee mixture will look molten throughout the process.
• Once the mixture golden brown switch off the heat, but keep stirring it or else it will burn due to high amount of heat ghee retains.
• After 2 minutes keep it aside and prepare the sugar syrup.
• To prepare sugar syrup add 1.5 cups of sugar and add 1/2 cup of water. Place the pan on the stove and stir it to combine.
• Once it starts boiling, cook it for 5-6 minutes till you attain a sugar syrup of one thread one string consistency.
• To check that dip the spatula in the sugar syrup take it out and after one minute take a drop in your Index finger and thumb and pull them from each other to check how many strings form.
• Be careful very hot syrup can burn our fingers.
• Once the sugar syrup is done take it off the heat and allow to cool for 2 minutes.
• By the time take a tray or thali and line it with a parchment paper or grease it with ghee.
• Now slowly and gradually add the sugar syrup in the roasted besan and ghee mixture. Keep it stirring till both sugar syrup and roasted besan, ghee mixture is well combined.
• Add about 1/2 tsp of powdered cardamom to add flavour. I sometimes add it and sometimes simply skip it.
• In summers I prefer to do this step off heat. If you are making besan barfi in winters you can put the pan back on lowest heat.
• Now pour this mixture in the tray which you prepare to set the besan barfi.
• Spread the mixture in a thickness that you want your besan burfi to be. I mostly keep it 1/2 inch to 3/4 inch thick.
• Now sprinkle some chopped pistachio or almonds on top and press them slightly with a spatula.
• Set the besan burfi for 1 hour Once it cools down completely besan burgee hardens.
• After that cut it into a rectangle or square pieces and enjoy the homemade besan barfi.

BESAN BURFI (SWEET GRAM FLOUR SQUARES)

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.

BESAN BURFI ( SWEET CHICKPEA FLOUR SQUARES - INDIAN)

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.