Besan Burfi Recipe

Method18 steps · about 1 hr

1. 1

   Step 1: Grease a 7-inch pan with a little extra ghee and line with parchment, or use a steel plate. Chop or slice the 12 almonds, or chosen pistachios, and keep them for the topping.

   Uses 12 almonds · a little ghee for greasing pan

2. 2

   Step 2: Heat ghee (120 g) in a large heavy bottom pan. Add semolina (2 tbsp) and let it fry for about 50 to 60 seconds.

   Uses 2 tbsp fine semolina · 120 g ghee

3. 3

   Step 3: 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.

   Uses 210 g gram flour · semolina fried 50–60 seconds in 120 g ghee

   
4. 4

   Step 4: 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.

   Uses besan mixed into semolina/ghee and roasted 3–4 minutes

   
5. 5

   Step 5: Continue stirring constantly over low heat until the besan is deep golden, fluffy, light and very aromatic. The author reaches this stage after about 20 minutes TOTAL roasting; colour and nutty aroma matter more than the clock.

   Uses besan stirred continuously after heat reduced

6. 6

   Step 6: Note: Depending on the kind of besan and ghee used, your mixture may turn runny but it is not essential. If your besan is not runny at this stage, don't panic as some times it will never turn runny. It may remain in a solid or semi solid state.

   Uses besan roasted about 20 minutes total until nutty and aromatic

7. 7

   Step 7: 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.

   Uses roasted mixture checked by colour/aroma, not whether it runs

   
8. 8

   Step 8: Add sugar (200 g) and pour water (0.5 cup) to a pot. Stir well and dissolve it. Begin to cook on a medium heat.

   Uses 200 g sugar · 0.5 cup water

   
9. 9

   Step 9: Let it bubble and boil until the syrup reaches a 1 string consistency.

   Uses 200 g sugar dissolved in ½ cup water and heating

   
10. 10

    Step 10: Lower the heat completely. Take ¼ tsp syrup from the centre of the pot and let the sample cool before testing.

    Uses syrup boiling toward strong one-string consistency

11. 11

    Step 11: Put a few drops of the cooled test sample between thumb and forefinger. Separate fingers: a single long thread should form. Once the bulk syrup reaches this strong one-string stage, turn off the heat immediately.

    Uses ¼ tsp syrup taken from pot and cooled before touching

    
12. 12

    Step 12: 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.

    Uses syrup checked with cooled samples and removed from heat

    
13. 13

    Step 13: Let the roasted besan cool to warm, with its ghee still liquid. The strong one-string syrup must remain hot and flowing but no longer boiling. Do not combine boiling-hot syrup with very hot besan.

    Uses besan cooled to warm while ghee remains liquid · strong one-string syrup still hot and fluid, not boiling

14. 14

    Step 14: Stir cardamom powder (0.75 tsp) into the warm roasted besan, then pour in HALF of the still-fluid syrup.

    Uses 0.75 tsp cardamom powder · warm besan with ghee still liquid · first half of still-fluid strong one-string syrup

    
15. 15

    Step 15: Quickly mix the first syrup half into the besan, then pour in the REMAINING half and mix well. Work promptly because it thickens fast.

    Uses cardamom and initial syrup portion mixed into warm besan · remaining half of strong one-string syrup, added promptly

    
16. 16

    Step 16: Immediately transfer the mixed burfi to the greased, lined pan and level with a spatula. Sprinkle the chopped nuts from step 1 over the top and gently press them in with the spatula.

    Uses all roasted besan and syrup mixed quickly before setting · twelve almonds or chosen pistachio garnish, chopped or sliced

17. 17

    Step 17: 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.

    Uses mixture leveled in lined pan, nuts pressed into top

18. 18

    Step 18: Let the cut burfi cool completely, then transfer to an airtight jar. The source stores it at room temperature and uses it within 2 weeks.

    Uses sixteen pieces cut while slab slightly warm, then fully cooled