Besan Burfi

 

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Festival of lights, sparkles and firecrackers…Deepavali is right round the corner. This is the time when we are all feverishly busy cleaning our homes, buying gifts, and new clothes to wear for puja, attending cards–parties and carnivals.  There is a sense of cheer, happiness and mind boggling traffic.  But most important of all, there is some serious feasting happening everywhere you go!  And that’s the part I get most excited about.  I love making my own mithai, and this besan burfi or fudge just happens to my favourite!  Also the easiest!!

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Sweet, fudgy, gooey, this burfi makes regular appearance in our house in winters.  Between my parents, husband and me, we have that many adaptations of this dessert!!  Jam packed with dry fruits, mixed with semolina or coconut, light coloured, dark one ( like mine) , cut in squares or rolled into laddoos, each one’s better than the others, or so we’d like to believe!

So while we all continue to battle over this awesome fudge, here’s my version…a simple 4 ingredient recipe, which I hope you’ll enjoy as much as we do.

Wish you all a very happy and peaceful Diwali!

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Besan Burfi
Yum
Print Recipe
Servings Prep Time
24 squares 5 minutes
Cook Time Passive Time
30-35 minutes 2-3 hours
Servings Prep Time
24 squares 5 minutes
Cook Time Passive Time
30-35 minutes 2-3 hours
Besan Burfi
Yum
Print Recipe
Servings Prep Time
24 squares 5 minutes
Cook Time Passive Time
30-35 minutes 2-3 hours
Servings Prep Time
24 squares 5 minutes
Cook Time Passive Time
30-35 minutes 2-3 hours
Ingredients
  • 500 gms Besan/chickpea flour
  • 200 gms Powdered sugar
  • 250 gms Ghee
  • 1.5 tsp Cardamom powder
  • 4-5 tbsp Milk Optional
  • 15-20 gms Pistachio or Almonds
Instructions
  1. Dry roast besan/ chickpea flour in a thick bottomed pan, over very low heat until fragrant and very lightly browned. This should take about 10-15 minutes.
  2. Add ghee and cook for another 10-15 minutes on very low heat, stirring constantly.
  3. Turn off the heat and stir in sugar and cardamom powder. If using milk, add a couple tablespoons and cook again just for 2-3 minutes on very low heat.
  4. Pour it into a greased pan and top with pistachio or almonds. Let cool completely before cutting it in small squares. Enjoy!!

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