Besan burfi

Besan burfi (besan barfi)
Summary Not available
Diet : Vegetarian
Total time : 30 mins
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Besan burfi (besan barfi)

Summary Not available
Total Time30 mins
Course: Dessert
Cuisine: Indian
Diet: Vegetarian
Keyword: 10-30 min, North India
Person: 16
Calories: 192kcal

Materials

  • 210 g besan
  • 50 g semolina refer notes))
  • 120 g ghee
  • 2 tbsp cardamom powder
  • 225 g sugar
  • 5 cup water
  • 12 almonds

Instructions

  • Grease a 7 inch pan and line it with a parchment paper
  • You can also use a steel plate
  • Slice handful of almonds or pistachios and keep aside
  • Roasting besan Heat ghee in a large heavy bottom pan
  • Add semolina and let it fry for about 50 to 60 seconds
  • Then add besan and mix well with the ghee
  • Begin to roast stirring continuously on a medium heat for 3 to 4 mins
  • At this stage the mixture will be thick
  • Next after 3 to 4 mins, reduce the flame/heat to lowest (as low as possible) & continue to stir
  • As it gets fried, the mixture will turn thinner and the ghee begins to release from the besan
  • Continue to fry stirring constantly until besan turns deep golden color and begins to smell aromatic
  • After frying for 20 mins, the color of the besan changes to deep golden, meaning it is done roasting
  • It will also turn runny, smooth and very aromatic
  • Remove it from the stove and place it on the counter
  • Continue to stir for another 3 mins as we don’t want the mixture to burn
  • Cool little besan and taste test it, it should not taste raw and should be nutty
  • Set this aside to cool down slightly
  • Making sugar syrup Add sugar and pour water to a pot
  • Stir well and dissolve it
  • Begin to cook on a medium heat
  • Let it bubble and boil until the syrup reaches a 1 string consistency
  • Lower the flame completely and check the consistency
  • Take ¼ teaspoon sugar syrup from the center of the pot and cool it
  • Take a few drops of this in between your thumb and forefinger
  • When you separate the fingers, you should see a single long thread
  • Turn off the stove immediately
  • Check this 2 to 3 times to ensure it is right
  • Check the step-by-step photos above
  • Cool the sugar syrup a bit to slightly hot temperature
  • Making besan burfi Ensure besan has cooled down to warm temperature but the ghee is not solidified
  • The syrup is slightly hot & not boiling hot
  • If you put your finger in the syrup, you should feel it is hot and not warm
  • Check the picture in the step by step photo instructions so you don’t go wrong at this stage
  • The syrup has to be all liquid and still hot
  • Add cardamom powder to the besan and then pour half of the sugar syrup
  • Quickly mix both of them and then pour the rest of the syrup
  • Mix well
  • You have to be quick at this stage as the mixture will begin to thicken fast
  • Immediately pour to the greased tray
  • Level it with the spatula and sprinkle chopped nuts
  • Press down with the spatula so the nuts stick to the besan burfi
  • It will begin to set immediately as it cools down depending on the temperature in your home
  • Mine took about 10 mins to cool down and set
  • Cut the burfi when it is slightly warm
  • Transfer the besan burfi to a air tight jar
  • Store at room temperature and use up within 2 weeks

Notes

No extra notes

Nutrition

Calories: 192kcal | Carbohydrates: 25g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 13mg | Potassium: 143mg | Fiber: 2g | Sugar: 15g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

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