Wednesday, November 4, 2015

Besan Ki Burfi | Gram Flour Fudge | Reduced Ghee Barfi Version

For the first time, I have made besan burfi 3 weeks back and stored in an air tight container for Diwali. Since the mysore pak recipe I have in the blog is reduced ghee version I tried similar to it and the
outcome is simply awesome. This burfi is very easy to make and a must to have sweet for this Diwali :-)
Yields - 10-11 Burfis
Fine Besan Flour/Gram Flour - 1.5 Cups
Ghee - 7 Tbsp
Regular Sugar - 1.5 Cups
Cardamom Powder - 2tsp
Kewra Water - 1tsp or Vanilla Extract - 1/2tsp
Chopped Pista/Almond Nuts - 1/4 Cup
*Milk Powder - 1/4 Cup (Optional)

*If milk powder is grainy then powder it fine in food processor and continue.
  • In a wide pan add flour with 4 Tbsp ghee like shown in Picture 1.
  • In low flame fry the mixture, after 5 minutes it should be like shown in picture 2 with big lumps.
  • Break the lumps in laddle and keep frying for another 10 minutes, by this time it looks like shown in picture 3.
  • So 15 minutes later add the remaining 3 Tbsp ghee (Pic 4) and keep mixing in low flame for another 5 minutes, keep aside.
  • In the same pan melt sugar in 1/2 cup water and when it attains 1 string consistency add cardamom powder, Kewra or Vanilla essence and simmer the flame.
  • Now add fried besan, milk powder (optional) to it and mix well without lumps, here use balloon whisk for easy stirring.
  • Add half of chopped nuts (Pic 6) and mix all together.
  • Stir all together in low flame, when everything gathers together and leaves the pan (Pic 5), remove from flame.
  • In a ghee greased plate, drop the hot burfi mixture (Pic 7) and level the top.
  • Add the remaining nuts (Pic 8), press lightly and let them cool in room temperature for 1 hour at least.
  • For quick version you can refrigerate that sets soon.
  • Later cut in to desired shapes (Pic 9) and serve.


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