Besan Burfi Recipe

1. Heat a heavy-bottomed pan (preferably made of cast iron) and grease with ghee.
2. In batches, add one part of besan and a part of ghee and mix well.
3. Repeat the process by adding besan and ghee in batches to prevent clumping. While stirring, scrape the besan off the surface of the pan.
4. 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.
5. Stir further until the ghee starts to give out, the aroma of besan starts releasing, and the mixture starts to color slightly.
6. 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.
7. Heat a pan over medium-low heat, add sugar and 1/2 cup water and stir until the sugar dissolves.
8. 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.
9. Grease a tray with ghee. Transfer the mixture to the greased tray before it thickens. Sprinkle with chopped nuts.
10. 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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