Besan burfi (besan barfi)

Summary Not available

  • 210 besan )
  • 2 ((fine suji (refer notes)))
  • 120 ghee )
  • cardamom powder
  • 225 sugar )
  • 5 cup water
  • 12 almonds )
  1. Grease a 7 inch pan and line it with a parchment paper

  2. You can also use a steel plate

  3. Slice handful of almonds or pistachios and keep aside

  4. Roasting besan Heat ghee in a large heavy bottom pan

  5. Add semolina and let it fry for about 50 to 60 seconds

  6. Then add besan and mix well with the ghee

  7. Begin to roast stirring continuously on a medium heat for 3 to 4 mins

  8. At this stage the mixture will be thick

  9. Next after 3 to 4 mins, reduce the flame/heat to lowest (as low as possible) & continue to stir

  10. As it gets fried, the mixture will turn thinner and the ghee begins to release from the besan

  11. Continue to fry stirring constantly until besan turns deep golden color and begins to smell aromatic

  12. After frying for 20 mins, the color of the besan changes to deep golden, meaning it is done roasting

  13. It will also turn runny, smooth and very aromatic

  14. Remove it from the stove and place it on the counter

  15. Continue to stir for another 3 mins as we don’t want the mixture to burn

  16. Cool little besan and taste test it, it should not taste raw and should be nutty

  17. Set this aside to cool down slightly

  18. Making sugar syrup Add sugar and pour water to a pot

  19. Stir well and dissolve it

  20. Begin to cook on a medium heat

  21. Let it bubble and boil until the syrup reaches a 1 string consistency

  22. Lower the flame completely and check the consistency

  23. Take ΒΌ teaspoon sugar syrup from the center of the pot and cool it

  24. Take a few drops of this in between your thumb and forefinger

  25. When you separate the fingers, you should see a single long thread

  26. Turn off the stove immediately

  27. Check this 2 to 3 times to ensure it is right

  28. Check the step-by-step photos above

  29. Cool the sugar syrup a bit to slightly hot temperature

  30. Making besan burfi Ensure besan has cooled down to warm temperature but the ghee is not solidified

  31. The syrup is slightly hot & not boiling hot

  32. If you put your finger in the syrup, you should feel it is hot and not warm

  33. Check the picture in the step by step photo instructions so you don’t go wrong at this stage

  34. The syrup has to be all liquid and still hot

  35. Add cardamom powder to the besan and then pour half of the sugar syrup

  36. Quickly mix both of them and then pour the rest of the syrup

  37. Mix well

  38. You have to be quick at this stage as the mixture will begin to thicken fast

  39. Immediately pour to the greased tray

  40. Level it with the spatula and sprinkle chopped nuts

  41. Press down with the spatula so the nuts stick to the besan burfi

  42. It will begin to set immediately as it cools down depending on the temperature in your home

  43. Mine took about 10 mins to cool down and set

  44. Cut the burfi when it is slightly warm

  45. Transfer the besan burfi to a air tight jar

  46. Store at room temperature and use up within 2 weeks

No extra notes


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