Besan Burfi Recipe
A traditional Indian sweet, Besan Burfi combines the richness of roasted gram flour with khoya, cardamom, and nuts, creating a delightful treat that’s perfect for festive occasions or a sweet indulgence with your tea. This recipe brings out the classic flavors and textures of Besan Burfi, with a hint of cardamom and the crunch of nuts.
Ingredients
| Ingredient | Quantity |
|---|---|
| Gram flour (besan) | 2 cups |
| Khoya (Mawa) | 150 grams |
| Caster Sugar | 2 cups |
| Ghee (or half ghee, half oil) | 125 grams |
| Cardamom Powder | 1 teaspoon |
| Mixed nuts (chopped) | For garnish |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Carbohydrates | 20g |
| Protein | 4g |
| Fat | 9g |
| Dietary Fiber | 1g |
| Sugars | 10g |
Instructions
-
Roast the Khoya:
- Heat a deep non-stick pan or kadai over medium heat and add the khoya (mawa).
- Roast it gently until you notice a slight change in color and a pleasant aroma. This process should take around 5–7 minutes.
- Once done, transfer the roasted khoya to a separate bowl and set aside.
-
-
Prepare the Gram Flour Base:
- In the same pan, add the ghee (or a mix of ghee and oil) and let it heat up slightly.
- Add the gram flour (besan) to the pan and start roasting it on medium heat, stirring continuously to prevent sticking or burning.
-
Watch for Texture Changes:
- After about 4–5 minutes, you’ll observe the gram flour starting to froth and bubble.
- Keep stirring and roasting for another 6–8 minutes, or until the froth settles and most bubbles disappear.
- When the mixture becomes aromatic and golden, it’s ready for the next step.
-
Create a Grainy Texture:
- Sprinkle a few drops of water (about 1 to 1½ teaspoons) into the pan. This will cause small white bubbles to form, which helps in creating a slightly grainy texture for the burfi.
- Continue roasting the mixture for another 4–5 minutes until all the droplets have disappeared.
-
Cool the Mixture:
- Turn off the heat and carefully place the pan over a cold water bath (fill a larger pan with about an inch of water, and set the hot pan over it to help cool it).
- Let the mixture cool to lukewarm.
-
Combine with Khoya and Sweeten:
- Once the mixture has cooled slightly, add the roasted khoya back into the pan.
- Using a wooden spoon or spatula, mix the khoya thoroughly with the gram flour until smooth and without lumps.
- Next, add the powdered sugar and cardamom powder, blending well. If mixing with a spoon becomes challenging, use your hands to ensure a consistent texture.
-
Set and Shape the Burfi:
- Line a square pan with parchment paper, ensuring the edges hang over for easy removal.
- Transfer the burfi mixture into the lined pan and press it down, leveling the top with the back of a spoon, bowl, or any flat object to achieve a smooth, even surface.
- Allow the mixture to set in a cool, dry place for about 20 minutes.
-
Cut and Serve:
- After the burfi has set, lift it from the pan using the parchment edges and place it on a flat surface.
- Trim any uneven edges and cut the burfi into desired shapes using a knife or pizza cutter.
- Garnish with chopped nuts for added texture and serve on a plate.
Serving Suggestions
Enjoy Besan Burfi alongside a traditional Poha Chivda (Aval Mixture) and a warm cup of Ginger Cardamom Chai. This combination offers a perfect balance of sweet, savory, and aromatic flavors, making it an ideal treat for guests or festive gatherings.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 20
