Besan Burfi Sweet Chickpea Flour Squares Indian Recipes

BESAN BURFI ( SWEET CHICKPEA FLOUR SQUARES - INDIAN)

Steps:

• Take flour in a large shallow dish.
• Mix in semisolid ghee and rub through flour with fingers.
• Press down flour together, sprinkle milk, keep aside for 5 minutes.
• Meanwhile, in a large pan, add enough water in sugar to just immerse it.
• Heat and bring to a boil.
• Make a syrup of 2-1/2 thread or soft ball test.(refer features for syrup details).
• Pass flour little by little through a large holed sieve, gently.
• The sieved flour must be like fine crumbs.
• Heat ghee in a large heavy skillet.
• Add crumbs and fry gently stirring continuously, till aroma exudes strongly.
• Add cardamom, yogurt, and stir continuously all along asthe bottom may burn.
• Add prepared syrup, (hot but not boiling).
• Take off fire, stir gently 'til well blended and mixture starts to thicken a bit.
• Pour into a large walled plate or tray, cool.
• When warm mark and cut with sharp knife, into squares or diamond shapes.
• Gently pry off with a spatula or knife.
• Cool completely before storing in airtight containers.
• This has a shelf life of 3 weeks or more.

BESAN BURFI (SWEET GRAM FLOUR SQUARES)

Steps:

• Grease a shallow dish/pan with some ghee.
• In a frying pan, heat 1 tablespoon of ghee and fry cashewnuts until golden; remove.
• To the same ghee, gradually add the besan, stirring gently.
• Fry on low heat until golden brown; remove and set aside.
• Now in the same frying pan, heat 1 cup water and add sugar.
• Boil on low heat until the sugar dissolves.
• Increase flame and boil briskly until a thick syrup is obtained.
• Add the dessicated coconut and fried besan.
• Stir until the mixture solidifies and starts to leave the sides of the pan.
• Add the rest of the ghee and saffron; mix well and allow to cook for a couple of minutes.
• Remove from flame, add the nuts, cardamom powder and mix well.
• Pour into the greased dish, and while still warm, cut into 1.5 inch squares.
• Cool completely and store in an airtight tin.

MIXED BURFI- INDIAN SWEET

Steps:

• In a thick bottomed Kadaahi/Wok, heat the ghee and add sooji.
• Stir this for a minute and a half on a low flame.
• Now add the besan and maida and keep stirring on slow fire - about 1-2 minutes. Do not leave the wok unattended at any point of time or else the mixture will scortch and the burfi will taste bitter.
• When the mixture emits a pleasant aroma, add the mawa.
• {{Maawa is made by boiling the milk till it is solidified. The cosisitancy is of biscuit dough. It can also be made by mixing milk powder with enough water to make a thick batter and then steamed for about 1/2 an hour. This is a good substitute if you cant find the real maawa.}}.
• Keep stirring till the maawa mixture turns into a light pink colour.
• Remove this mixture from fire.
• Now heat the sugar, water and saffron together and let boil.
• Check for one strand consistency between your thumb and index finger.
• Add cardamom powder.
• Now pour this syrup into the fried mixture and beat well.
• Turn this into a greased tray and flatten with a spatula. This has to be done immedeately or else the mixture will solidify and then it may be difficult to make smooth Burfis.
• Immediately sprinkle the chopped nuts and press them down lightly.
• Cut the burfi into desired shapes before it sets completely.
• Serve when at room temperature.
• This burfi stays good for more than a week at room temperature.