Besan Burfi Sweet Gram Flour Squares Food

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.

BESAN BURFI WITH CONDENSED MILK (DAIRY-FREE) - CHICKPEA FLOUR FUDGE

Steps:

• Heat oil in a skillet over medium heat. Add besan or chickpea flour, preferably sieved if using besan. Mix and roast for 10 minutes. Stir every 20-30 seconds once the skillet is hot. If the flour starts to brown too quickly, reduce the heat. The overall mixture should change color slightly and smell nutty. To make oil-free, dry roast the flour. it takes the same time. You can roast the flour while the condensed milk is thickening.
• In a skillet heat non dairy milk + oil + sugar over medium heat. Cook for 10 minutes or until boiling well for a few minutes.
• Add cashew flour, salt and whisk in. Reduce heat to medium-low and continue to boil for 10 minutes or until the mixture thickens to just about condensed milk consistency. Because the mixture is hot, it might seem runny, but if you take some in a spoon and let cool for a minute, the mixture thickens to a caramelly condensed milk consistency. Add any flavor additions like cardamom at this point and mix in. ***
• Add the roasted flour and mix into the condensed milk over medium low heat. Mix well by dragging to break the lumps if any and incorporate with the wet. This is a good time to get help from the eaters who are hanging out around the kitchen. **If you know your besan/chickpea flour from experience does get lumps, sieve the roasted flour before adding.
• The mixture will thicken and start to feel stiff and start to leave the sides within a minute or 2.*
• You can also add in 1-2 tbsp chopped nuts and currants at this point and mix in. You can also add 1 to 2 Tbsp powdered sugar and mix in, if you like sweeter burfi. (Traditional burfi is very sweet).
• Drop the mixture onto parchment. Use another parchment or greased spatula to even it out. Cut into pieces using pizza cutter while still warm. Press chopped or slivered nuts on top (optional)
• Cool completely, separate the pieces and store. While the mixture is cooling, treat yourself or your kitchen helpers to the burfi bits left in the skillet.

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.