Besan burfi recipe a traditional Indian sweet loved by all.It is a popular sweet made for festivals including Navaratri , Diwali etc.
There are many sweets we prepare using besan flour but this besan burfi needs little ghee only when compared to mysore pak and 7 cup sweet.I even love besan ladoo that we prepare.
Besan flour is called kadalai maavu in tamil.
Do try this besan burfi for this Diwali and enjoy!
- 1 cup besan flour
- 1/4 cup ghee
- 1/4 tsp cardamom powder
- 1 tbsp chopped almonds
- 3/4 cup sugar
- 1/3 cup water
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Take besan flour and sieve it once.Set aside.
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To a pan add ghee heat it, then add sieved besan flour.
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Keep cooking in low flame for about 20 mins.The color slightly changes and the raw smell will go off and a nice aroma of cooked besan will start coming.Switch off and set aside.This step is very important incase the besan flour is not roasted well, then the raw smell will be there in the burfi too so roast it patiently in low flame.
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Grease the pan with ghee and set aside. In another pan add sugar and water.
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Keep cooking until its thick and syrupy.Add cardamom powder to the syrup at this stage.
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Keep checking and once it reaches one string consistency switch off.Take the pan with besan mixture and switch on.Add the syrup to it.
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Once you add it do not delay mix it well. It will start to thicken.
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Once it is mixed well transfer the mixture to the greased pan, sprinkle nuts on top.Press it slightly.
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When it is still warm, mark pieces.After cooling down completely, cut over the marked line.cut into small squares.They are soft when warm, once it cools down it will be perfect to bite.
- I used unrefined sugar, you can use regular white sugar too.
- I delayed a bit while handling the camera and the stirring the pan simultaneously so had slight wavy patterns on top as you can see, once you add the sugar syrup mix well then switch off and pour immediately you will get a smooth top.
- The burfi is soft when it is warm.Once cooled down completely hardens and perfect.
- Do not overcook the burfis will become very hard.Also switch off exactly after one string consistency.
- Sieving avoids lump formation while roasting.
How to make besan burfi recipe:
- Take besan flour and sieve it once.Set aside.
- To a pan add ghee heat it, then add sieved besan flour.
- Keep cooking in low flame for about 20 mins.The color slightly changes and the raw smell will go off and a nice aroma of cooked besan will start coming.Switch off and set aside.This step is very important incase the besan flour is not roasted well, then the raw smell will be there in the burfi too so roast it patiently in low flame.
- Grease the pan with ghee and set aside.In another pan add sugar and water.
- Keep cooking until its thick and syrupy.Add cardamom powder to the syrup at this stage.
- Keep checking and once it reaches one string consistency switch off.Take the pan with besan mixture and switch on.Add the syrup to it.
- Once you add it do not delay mix it well.It will start to thicken.
- Once it is mixed well transfer the mixture to the greased pan, sprinkle nuts on top.Press it slightly.
- When it is still warm, mark pieces.After cooling down completely, cut over the marked line.cut into small squares.They are soft when warm, once it cools down it will be perfect to bite.
Store in a clean dry container.
Enjoy these yummy besan burfis!
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