Besan Burfi, have you ever heard of it? this is sure a new recipe to me. After trying Mysore Pak I wanted to make use of the left over fresh besan hence my quest for a sweet ended with this besan burfi. It was perfect in time for diwali and few relatives for company. I made this as a welcome sweet for them along with their morning breakfast thali of Palak Poori, potato masala, biryani kichadi and coconut chutney. They loved this sweet a lot and I could not be any more happier :-). This is a lovely sweet that can be done ahead and stored for more than 2 weeks in an air-tight container. Give it a try and you will love it for sure
Besan Burfi is a firm block sweet that is firm and not porous like Mysore Pak. The flavour and taste differs although it has similar ingredients like Besan flour, sugar and ghee just like mysore pak. The topping of nuts, addition of cardamom gives a unique taste to this besan burfi. Usually Burfis and other Indian sweets call for one string stage but this burfi does not require that, so its very simple and easy to do even for beginners.
BESAN BURFI RECIPE
Makes - 10-12 medium squares
Cook & Prep time - under 30 mins
Besan/Gram/Chickpeas Flour /Kadalai Maavu -1 and 1/2 cup
Granulated Sugar - 1/2 cup powdered
Ghee - 1/2 cup
Cardamom powder - 1 tsp
Yellow food colour- 1 pinch
Pistachio chopped - 1 tbsp
- In a non stick pan dry roast besan flour for 3 minutes in low flame to remove the raw smell. Transfer to a plate and let it cool down completely. Next add 3 tsp ghee to it and rub with palms to get a slightly crumbly textured flour do this for 2 minutes until all the flour is well coated with ghee.
- Now sieve this mixture on to a colander to get a fine textured flour this helps to remove any traces of flour balls in the mixture
- Now add the remaining ghee on the the non stick pan and once it melts over medium flame add this besan flour, food colour and the powdered sugar, keep stirring well. The mixture will melt and form as a thick mass and starts leaving the side of the pan.
- Transfer to a greased plate and top with chopped nuts and press them on to the burfi while it is still warm
- Cut into squares as it cools down and store in an air-tight container
- Dry roasting the besan helps in removing the raw taste of the flour this is a must
- This burfi is not like mysore pak the texture is firm and is not porous like mysore pak and adding cardamom gives a different taste to this burfi
- You can also powder the cardamom along with the sugar
- You can alternately flavour using saffron extract
- I have not used milk in this recipe, so the shelf life will be for 10-15 days