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Besan Burfi Recipe

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Ingredients

Adjust Servings:
2 cups gram flour
1/2 cup ghee additional for greasing the pan
4 green cardamoms--deseeded and pods crushed
1 cup sugar
1 tbsp almond--chopped
1 tbsp cashew--chopped

Besan Burfi Recipe

Features:
  • Sweet
Cuisine:
  • 20-30 min
  • Serves 10
  • Medium

Ingredients

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So you have landed in a busy airport in India. Lucky enough you have some friends who have previously been to India and shared with you the best kind of food to order but have no idea on the dessert. There is a dessert that will leave your tongue tickling—Besan Burfi. It is a traditional Indian dessert whose main ingredients are besan (gram flour/chickpea flour), sugar and ghee.

Besan burfi is eye catching because of its shapes. The fudge-like dessert with its sweet aroma will make you salivate. Preparing Besan burfi requires attention and continuous handwork. Any loss of concentration results in something far away from besan burfi.

Health benefits of chickpea flour include:

  1. Low GI (Glycemic Index), which helps maintain the level of blood sugar.
  2. Soluble fibers that help gut and stomach healthy.
  3. Gluten-free molecular composition.
  4. Improved ration of good cholesterol to bad cholesterol
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How to Make Besan Burfi

  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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vasanthavasan

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