Pumpkin Besan Burfi
Pumpkin Besan Burfi - incredibly fudgy with a melt in mouth texture. This burfi is perfect for your festive table!
besan kaddu burfi, besan pumpkin burfi, chickpea pumpkin burfi
cups ( 225 gms)
Besan/ Chickpea flour
cup ( 220 gms)
cup ( 120 gms)
cup ( 250 ml)
cup ( 170 gms)
You can use powdered white sugar too or Jaggery powder
Varq ( silver foil)
Pistachio, Pumpkin seeds, Melon seeds
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 pumpkin puree, ghee, and milk. Cook for another 7-9 minutes on very low heat, stirring constantly. If the mixture seems too dry, you can add some more milk and/or ghee.
Once the fat separates, turn off the heat. Stir in the sugar and cardamom powder. Taste and adjust for sweetness.
Pour it into a greased pan and top with varq, pistachios, pumpkin seeds, and melon seeds. Let cool completely before cutting it into small squares. Enjoy!!
Pumpkin Besan Burfi -
-November 2, 2020