Besan burfi

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