Festival of lights, sparkles, and firecrackers…Deepavali is right around 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 favorite! Also the easiest!!
Sweet, fudgy, gooey, this burfi makes a 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-colored, 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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- 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
- 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.
- Add ghee and cook for another 10-15 minutes on very low heat, stirring constantly.
- 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.
- Pour it into a greased pan and top with pistachio or almonds. Let cool completely before cutting it in small squares. Enjoy!!