Besan Barfi Recipe

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Grease a 7-inch pan and line it with parchment paper. Slice the almonds or pistachios and set aside.
2. Heat the ghee in a large heavy-bottomed pan. Add the semolina and fry for 50 to 60 seconds.
3. Add the besan and mix well with the ghee. Roast on medium heat, stirring continuously, for 3 to 4 minutes; the mixture will be thick.
4. Lower the heat to the lowest setting and keep stirring. The mixture will thin out and the ghee will separate from the besan.
5. Keep roasting and stirring until the besan turns deep golden and smells aromatic, about 20 minutes in total. It should look fluffy, light and airy.
6. Take the pan off the stove and keep stirring for another 3 minutes so it does not burn. Taste a little once cooled: it should not taste raw and should be nutty. Set aside to cool slightly.
7. Put the sugar and water in a pot, stir to dissolve, then cook on medium heat until the syrup reaches one-string consistency.
8. Lower the heat completely. Cool a little syrup from the centre of the pot on a spoon, touch it between thumb and forefinger, and separate them: a single long thread should form. Turn off the heat right away. Check this 2 to 3 times.
9. Cool the syrup until it is slightly hot, not boiling. Let the besan cool to warm, while the ghee stays liquid.
10. Add the cardamom powder to the besan and pour in half the syrup. Mix quickly, then add the rest of the syrup and mix well. Work fast, as it thickens quickly.
11. Pour immediately into the greased pan, level it, sprinkle the chopped nuts on top and press them in with the spatula.
12. Let it set; it took about 10 minutes at home. Cut it while still slightly warm.
13. Store the burfi in an airtight jar at room temperature and use within 2 weeks.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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