Ingredients
- Besan flour – 2 cups
- Milk Powder – 1 cup
- Sugar – 3 cups
- Ghee – 1/2 cup
- Cardamom Powder – 1 teaspoon
- Chopped Nuts for garnishing
DIRECTIONS:
In a kadai put two tablespoons of ghee and fry the besan flour till hot to touch. Remove and add milk powder. Mix it well and keep aside.
In the same kadai put 3/4 cup water and add sugar. Bring to boil. When it starts boiling, reduce the heat and add the fried besan and mix thoroughly. Stir continously till it become semi solid keeping the stove in medium flame. Add the remaining ghee and stir continuously till it blends well. Add cardamom powder and mix well. Transfer it to a greased plate. Sprinkle the chopped nuts over it. When it is warm, cut it into desired shape.
Dear Kamala Akka,
Please once again give me a rough idea of how many minutes it will take for the besan to get hot while initially frying it in the ghee.
Also how long will it take (approximate time) for the second stage of frying in the sugar syrup for it to come to burfi stage.
Thank you very much in advance.
Hi Javita,
It will take 5 to 6 minutes on moderate heat while frying besan on first stage (hot to touch). As I already mentioned in the recipe (you can notice on top right corner of each recipe, the cooking time and number of serving/yield), it will take approx 30 minutes to get the final stage of the burfi.
Awesom recipes thank u soooooooo much for such easy n simple way of cooking I tried besan barfi n coconut barfi n rawa laddu it was tremendous I appriciate the way u put the methods n explanations which helps us to make sweets perfectly.
I once again thank u.
Thank you for your kind feedback. Happy Deepavali to you and your family.
helo…
want to ask that in the stage 1 where besan is mixed with milk powder can v use milk in that place?
while roastng besan if milk is added?
Hi Mona,
You can add milk also. However, it will take more time to cook and get the right consistency of the burfi. If you use milk powder, you will get soft and at the same time firm burfi.
I made it cook the besan on low heat for 15-20 minutes so it does not taste raw, other then the bharfi set in time and taste so nice, much better then the one purchased.
It so yummy