Recently came across Besan Burfi Recipe made by Ms. Jagruti Desai. She was sweet enough to share the way she made her Besan Burfis. I was pretty excited and wanted to give it a shot. I shared the recipe with Amma and we decided to make it with a little bit of twist! I guess to add such twists and create is in our DNA!
Also there was double opportunity to make sweets as a family friend and my cousin and her kids will be visiting us today! So Amma went ahead to make this exotic sweet and as I am sharing this with you I am actually savouring the aroma that this burfi has in the process of making it! Hmmmmmmmm....oh how I wish I could let all of you gobble up this delicacy as you read the recipe!
INGREDIENTS
2 cup Besan | Chick Pea Flour
1/4 cup Rava | Semolina
1 cup Powdered Sugar
1/4 tsp Elaichi | Cardamom Powder
3/4 cup Homemade Ghee | Clarified Butter
METHOD
- Grease a pan with ghee and keep aside.
- Add ghee in a non stick pan and melt it on high flame.
- Once ghee is hot, add besan and rava and mix well. Stir continuously, on medium flame, till the mixture becomes light golden colour and becomes divinely aromatic. This will take approximately 10 to 12 minutes of continuous stirring. Ensure no lumps are formed and the mixture does not get burnt.
- Add elaichi powder and mix well.
- Add powdered sugar and after mixing it, stir for another 4 minutes. The sugar will melt and the mixture will become a bit semi solid.
- Switch off the gas.
- Pour Besan Suji Burfi mixture onto the greased pan and keep aside to cool for atleast 1 hr. As the burfi cools, it will become semi hard.
- After 1 hour, cut to desired shape and serve.
You can store these lovely delicious Besan Suji Burfis for atleast a month, provided the stock lasts till then!
Note:
a. You can add any chopped dry fruit like almond or pistachios after having spread the Besan Suji Burfi Mixture on the greased plate. Amma did not add it this time since our family friend's kid has nut allergies!
About C R Meena
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