How to Make Besan Burfi
- Heat a heavy-bottomed pan (preferably made of cast iron) and grease with ghee.
- In batches, add one part of besan and a part of ghee and mix well.
- Repeat the process by adding besan and ghee in batches to prevent clumping. While stirring, scrape the besan off the surface of the pan.
- Continue to stir besan and ghee non-stop on low heat until all the ghee is absorbed and the mixture becomes a lump of mass.
- Stir further until the ghee starts to give out, the aroma of besan starts releasing, and the mixture starts to color slightly.
- Add cardamom and continue to stir until the aroma gets much stronger and the color turns to deeper shade of golden. Remove from heat and set aside.
- Heat a pan over medium-low heat, add sugar and 1/2 cup water and stir until the sugar dissolves.
- Let the syrup heat up until a 1/2 string consistency is achieved. (To test, dip wooden spatula in syrup and cool slightly. Touch syrup with forefinger then touch forefinger and thumb together and pull apart gently. A 1/2 string consistency is when a single thread is formed and breaks immediately when fingers are pulled apart gently.) Immediately transfer syrup to the pan that contains fried besan and mix vigorously and thoroughly.
- Grease a tray with ghee. Transfer the mixture to the greased tray before it thickens. Sprinkle with chopped nuts.
- Cut warm burfi mixture into desired shapes and transfer to an airtight container. This dessert can be stored at room temperature and will last for about a week.
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