Best Besan Burfi Sweet Chickpea Flour Squares Indian Recipes

Besan Burfi (Sweet Gram Flour Squares) image

Provided by Anu_N

Categories Bar Cookie

Time 30m

Yield 20 squares or burfis

Number Of Ingredients 8

2 cups grated coconut or 2 cups desiccated coconut
1 cup gram flour ((besan))
3 cups sugar
3 tablespoons ghee or 3 tablespoons clarified butter
2 teaspoons cashews, crushed
1 cup water
1/3 teaspoon cardamom powder
1 pinch saffron

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.

Nutrition Facts : Calories 208.6, Fat 7.8, SaturatedFat 6.1, Cholesterol 4.9, Sodium 8.2, Carbohydrate 34.8, Fiber 1.9, Sugar 31.1, Protein 1.7

Besan Burfi ( Sweet Chickpea Flour Squares - Indian) image

Provided by Sana7149

Categories Dessert

Time 45m

Yield 20 serving(s)

Number Of Ingredients 8

4 cups chickpea flour
2 cups sugar
1 teaspoon cardamom powder
3 tablespoons soft semisolid ghee (clarified butter)
1/2 cup milk
1/2 cup curds
1 1/4 cups ghee
water

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.