Finally after a long, long and really loooooooong absence, I am back with a recipe - Besan Burfi. This Diwali, we (M & I) were unable to go to our hometown. In order to bring some festive cheer and set the mood for Diwali, I decided on making all the sweets and eatables at home. M said he would like to eat Besan Burfi, his favorites. Since I have never made it before, I did what any other girl does - called up my Mom. :-).
The recipe below is as per her directions. There's one change - instead of Khoa I used Milkmaid (Have been hearing lot of stories of adulterated Khoas in Pune, hence did not want to buy it from the market and used a branded alternative instead). Also since Milkmaid already has sugar, I removed sugar altogether from my mom's recipe.
The recipe below is as per her directions. There's one change - instead of Khoa I used Milkmaid (Have been hearing lot of stories of adulterated Khoas in Pune, hence did not want to buy it from the market and used a branded alternative instead). Also since Milkmaid already has sugar, I removed sugar altogether from my mom's recipe.
You will need:
Gram flour (besan) - 250 gm
Ghee - 150 -200 ml
Milkmaid - 250 ml
For Garnishing,
Almonds - 8-10 finally chopped/shredded
Pistachio - 8-10 finally chopped/shredded
Preparation:
1. Add Ghee in a pan (Kadhai) and melt it.
2. Add besan to it and roast it in low flame. (Ensure the flame is slow to avoid burning the besan)
3. Keep on frying the besan till it turns little pinkish in colour and a sweet aroma starts to come out of the besan (It would take around 20-25 min in low flame).
4. Now remove it from the flame and add nearly 3/4 of the shredded nuts to it & mix.
5. Once it cools down a little (after about 3-5 min), add the milkmaid to it and keep stirring it continuously to avoid lump formation.
6. Now pour it on a greased plate and leave it to set.
7. Garnish the top with the remaining shredded nuts.
8. Once it cools down and sets, cut it into diamond shaped burfis and serve :-)
2. Add besan to it and roast it in low flame. (Ensure the flame is slow to avoid burning the besan)
3. Keep on frying the besan till it turns little pinkish in colour and a sweet aroma starts to come out of the besan (It would take around 20-25 min in low flame).
4. Now remove it from the flame and add nearly 3/4 of the shredded nuts to it & mix.
5. Once it cools down a little (after about 3-5 min), add the milkmaid to it and keep stirring it continuously to avoid lump formation.
6. Now pour it on a greased plate and leave it to set.
7. Garnish the top with the remaining shredded nuts.
8. Once it cools down and sets, cut it into diamond shaped burfis and serve :-)
